Onion Beef Stir-fry (洋葱炒牛肉)

洋葱炒牛肉

Onion Beef Stir-fry (洋葱炒牛肉) — Home-styleNorthern China home cooking.

Ingredients

• beef sirloin or flank, thinly sliced against the grain
• onion, cut into thick strips
• garlic, sliced
• light soy sauce
• dark soy sauce (optional, for color)
• Shaoxing wine
• oyster sauce
• sugar
• cornstarch (for velveting + slurry)
• neutral oil

Instructions

1. Slice beef thinly against the grain. Velvet: mix with 1 tbsp soy, Shaoxing, and 1 tbsp cornstarch. Rest 10 minutes. (Beef thinly coated, tacky to the touch)
2. In a small bowl mix: remaining 1/2 tbsp soy, dark soy, oyster sauce, sugar, 1/3 cup water (80 ml), 1 tbsp cornstarch. (Deep brown sauce, sugar dissolved)
3. Heat 2 tbsp oil over high until shimmering. Add beef in one layer, sear 30 seconds without moving, then stir-fry 1 minute until mostly browned. Remove. (Beef browns fast; faint pink remains in the center)
4. Add remaining 1 tbsp oil, then onion and garlic. Stir-fry 2-3 minutes until onion turns translucent and sweet. (Onion turns from white to translucent gold with caramelized edges)
5. Return the beef, give the sauce a stir, pour it in. Toss 30 seconds until glossy and everything is coated. (Sauce turns glossy and clings; beef and onion glisten together)
6. Serve immediately over rice or noodles. The onion keeps sweetening as it sits — leftovers are great cold in a sandwich. (Glossy beef and golden onion in a shiny sauce)