5 from 3 votes
Beef & Onions Stir Fry
Need a hearty weeknight dinner that doesn't keep you in the kitchen? This beef and onions stir fry is juicy, tender, and so well balanced with the crunchy onions!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Calories:
369 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
Beef Marinade:
- 1/2 pound flank steak cut thinly against the grain
- 1 tablespoon cornstarch
- 1 teaspoon Shaoxing wine
- ½ tablespoon soy sauce
Sauce:
- 2 tablespoons ketchup
- 1/2 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1/4 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- ¼ teaspoon beef bouillon
- 1/8 cup water
- 1/4 teaspoon white pepper
Vegetables:
- 1/2 onion chopped
- 3 garlic minced, cloves
- 3 green onions cut in 2-inch slices
Instructions
- In a mixing bowl, combine the beef marinade ingredients. Set aside to marinate for about 10 minutes.
- Meanwhile, in a separate bowl, combine the sauce ingredients.
- Heat a large pan on medium-high heat. Add about a tablespoon of oil then add in onions and cook until it’s slightly soft but still crunchy. Remove and set aside.
- Add beef & cook until it’s about 80% done, then add in garlic. Cook for a few seconds, or until fragrant.
- Pour in the sauce and simmer for about 20 seconds, or until it starts to bubble and slightly thicken.
- Add in onions back in and cook until beef is cooked through. Turn off heat and finish with green onions on top.
- Serve with hot steamy rice and enjoy!
Cup of Yum
Notes
- Beef: If you can't find beef flank, top sirloin will do. Either way, it's important to cut the beef thinly and against the grain for super tender beef that cooks quickly. To make slicing super easy, cut your beef while it's still partially frozen. You'll get thin cuts of beef much easier compared to cutting it while it's fully defrosted.
- Regular vs Dark Soy Sauce: Regular and light soy sauce is the most common and accessible at grocery stores. They add saltiness to the dish. Dark soy sauce, on the other hand, is used for the rich dark color it gives food. You can easily find it at local Asian markets. If you do omit it, just keep in mind that your sauce will come out lighter in color.
Nutrition Information
Serving
100g
Calories
369kcal
(18%)
Carbohydrates
17g
(6%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Cholesterol
98mg
(33%)
Sodium
982mg
(41%)
Potassium
517mg
(11%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
257IU
(5%)
Vitamin C
7mg
(8%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 369
% Daily Value*
| Serving | 100g | |
| Calories | 369kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 98mg | 33% |
| Sodium | 982mg | 41% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.