Ingredients:

  • 1.3 lbs beef sirloin, thinly sliced against the grain
  • 2 tbsp low sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp Shaoxing rice wine
  • 1 tsp toasted sesame oil
  • 0.5 tsp black pepper
  • 3 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp neutral vegetable oil
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 2 tbsp beef stock or water

Instructions:

  1. In a medium bowl, whisk together the soy sauce, cornstarch, rice wine, sesame oil, and black pepper. Add the sliced beef and toss until coated. Let marinate for 15 minutes at room temperature to velvet the meat.
  2. Heat 1 tablespoon of neutral oil in a large wok or heavy skillet over high heat until shimmering. Add the beef in a single layer and sear for 60 seconds until a dark crust forms. Flip and cook for another 30 seconds. Remove beef from the pan and set aside.
  3. Wipe the pan and add the remaining tablespoon of oil. Add the sliced onions and sauté over high heat for 3 minutes until the edges turn golden brown.
  4. Stir in the garlic, ginger, oyster sauce, sugar, and beef stock. Return the beef and its juices to the pan.
  5. Toss everything together for 1 minute until the sauce thickens into a glossy glaze that coats the beef and onions. Serve immediately.