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Beef and Onion Stir-Fry

A quick and satisfying beef and onion stir-fry perfect for busy weeknights, featuring tender flank steak and a glossy oyster-soy sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 pound flank steak, thinly sliced against the grain Trim any excess fat
  • 2 tablespoons soy sauce Use low-sodium if preferred
  • 1 tablespoon cornstarch Use for marinade
For cooking
  • 2 tablespoons vegetable oil Or any neutral oil with a high smoke point
  • 1 large onion, sliced Yellow or sweet onions work best
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced Any color
  • 1 teaspoon ginger, minced Fresh is best
  • 1/4 cup beef broth Or water plus a splash of soy
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • to taste Salt and pepper
  • for serving Cooked rice or noodles

Method
 

Preparation
  1. In a bowl, combine sliced flank steak, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Mix until evenly coated. Let sit 15 minutes while you prep vegetables.
Cooking
  1. Place a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering.
  2. Add the beef in a single layer. Cook 2–3 minutes, stirring once, until browned but not fully cooked through. Remove beef to a plate.
  3. Add the remaining tablespoon oil to the same pan. Add sliced onion and bell pepper. Stir-fry 3–4 minutes until they begin to soften and get a little color.
  4. Stir in minced garlic and ginger. Cook 30–60 seconds until fragrant — don't let the garlic burn.
  5. Return the beef to the pan. Pour in 1/4 cup beef broth and 1 tablespoon oyster sauce. Stir and cook 2–3 minutes until the sauce reduces slightly and coats the ingredients.
  6. Drizzle 1 tablespoon sesame oil, taste, and season with salt and pepper as needed. Remove from heat and serve hot over cooked rice or noodles.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. Freeze for up to 2 months, thaw overnight in the fridge before reheating. Reheat gently in a skillet or microwave with a splash of broth or water.