Ingredients:

  • 1 lb flank steak, sliced against the grain into 1/8-inch strips
  • 1 tbsp cornstarch
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 2-inch piece fresh ginger, peeled and julienned
  • 4 cloves garlic, thinly sliced
  • 1 large yellow onion, sliced into thick wedges
  • 1 bunch spring onions, cut into 2-inch batons
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1/2 tsp white pepper
  • 2 tbsp beef broth
  • 1.5 tbsp vegetable oil for frying

Instructions:

  1. In a medium bowl, combine the sliced beef with cornstarch, light soy sauce, and sesame oil. Toss to coat evenly and let marinate for 10 minutes to velvet the meat.
  2. Prepare the stir-fry sauce by whisking together the oyster sauce, dark soy sauce, Shaoxing wine, white pepper, and beef broth in a small bowl.
  3. Heat 1.5 tbsp vegetable oil in a heavy-bottomed skillet or wok over high heat until shimmering. Add the beef in a single layer and sear for 1 minute until a golden brown crust forms. Toss and fry for another 1 minute, then remove beef from the pan and set aside.
  4. Add a tiny splash more oil if needed. Toss in the yellow onion wedges and stir-fry for 2 minutes until the edges soften but the center remains crisp. Add the julienned ginger and sliced garlic, blooming them in the hot oil for 30 seconds until fragrant.
  5. Return the beef to the pan along with the spring onion batons. Pour the prepared sauce over the ingredients and toss vigorously for 1 minute until the sauce bubbles and thickens into a glossy glaze that clings to the beef.