Substances

300 g sirloin steak (or rib eye, flank steak or blade steak)
½ white onion (or yellow onion)
4-5 slices ginger
3 cloves garlic (minced or sliced thinly)
1 stalk inexperienced onion (lower into 2 inch items)
Marinade
1 tablespoon soy sauce
½ tablespoon Shaoxing cooking wine
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon cornstarch (added after marinating)
1 tablespoon oil (added after marinating)
Sauce
1 tablespoon soy sauce (low sodium)
1 tablespoon corn starch
1 teaspoon sugar
1½ tablespoons oyster sauce
½ tablespoon hoisin sauce
1 teaspoon sesame oil
½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
1 teaspoon darkish soy sauce (for colour, can sub with common soy sauce)
½ cup water
Directions:
Preparation
Peel and slice ½ white onion (or yellow onion), and separate the segments. Set it apart for later
Peel and thinly slice 3 cloves garlic. Alternatively, you can even mince it as properly.
Slice 4-5 slices ginger and set it apart for later.
Lower off the foundation a part of 1 stalk inexperienced onion and discard it. Then lower the inexperienced onion into 2-inch items. For the chonky white half, slice it in half lengthwise once more. Set this apart for later.
Marinate Beef
Thinly slice the meat towards the grain and put it in a bowl.
(Elective) To make it simpler to slice, you’ll be able to put it within the freezer for quarter-hour to agency it up barely.
Add 1 tablespoon soy sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, and 1 teaspoon sesame oil into the bowl with the sliced beef and marinate it for quarter-hour.
Don’t add the cornstarch and oil but.
After getting completed marinating the meat, add in 1 teaspoon cornstarch and blend properly. It will create a velvety layer that may seal within the beef’s moisture.
As soon as the cornstarch is blended evenly with the meat, add 1 tablespoon oil to it and blend properly once more and set it apart.
Make the Stir Fry Sauce
In a small bowl, combine 1 tablespoon soy sauce and 1 tablespoon corn starch till there are usually not lumps.
Then add in 1 teaspoon sugar, 1½ tablespoons oyster sauce, ½ tablespoon hoisin sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing cooking wine, and 1 teaspoon darkish soy sauce (or reg. soy sauce) and blend all the pieces properly.
Then combine in ½ cup water and set it apart for later.
Stir Fry
Use a big frying pan or a wok and set it on the range on excessive warmth.
As soon as the pan could be very sizzling, add within the oil and sliced beef. Do not be shy with the oil, it would assist the meat not persist with the pan and sear it higher. I take advantage of roughly 3-4 tablespoons of oil.
Unfold the meat out all through the floor of the new pan to brown it to create an preliminary sear. Then stir fry the meat till it’s about 90% cooked, approx. 2-4 minutes relying on how thinly you sliced it. Don’t be concerned it would prepare dinner the remainder of the way in which within the sauce on the finish. Take away it from the pan and set it apart for later.
Add a bit extra oil into the pan, and the ginger slices. Toast the ginger for 1 minute till it’s barely brown.
Then add within the onion slices and ginger and stir fry it till it’s comfortable and barely brown. Approx. 2 minutes.
Push the onions, ginger and garlic to the aspect of the pan.
Combine the stir-fry sauce once more (cornstarch will settle to the underside), and pour the sauce into the new pan. Hold stirring the sauce within the pan till the sauce has turned thick and it has turned from a milky colour to a darkish brown colour.
As soon as the sauce is thick, combine the onions into the sauce, and add the meat again in as properly. Add the inexperienced onions as properly and stir fry all the pieces for about 1 minute.
Plate and revel in with steamed rice!