Description
A fast, fragrant, and bold weeknight dish featuring thinly sliced sirloin, caramelized onions, and a glossy hoisin-soy sauce.
Ingredients
Scale
- 1 lb (450g) beef strips (sirloin or ribeye), sliced thin across the grain
- 2 tbsp (30g) vegetable oil (for searing)
- 2 cloves garlic, minced
- 1 tbsp (15g) grated fresh ginger
- 1 tbsp (15g) soy sauce (for marinade)
- 1 tbsp (15g) oyster sauce (optional, for marinade)
- 1 tsp sesame oil
- Salt and pepper to taste
- 2 tbsp (30g) soy sauce (for sauce)
- 2 tbsp (30g) oyster sauce (optional)
- 2 tbsp (30g) hoisin sauce
- 2 tbsp (30g) rice vinegar
- 1 tbsp (15g) cornstarch (for thickening)
- 2 tbsp (30g) vegetable oil (for pan)
- 1 large onion, sliced
- 1 tbsp (15g) vegetable oil (for onions, if cooking separately)
Instructions
- In a bowl, whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce (optional), grated ginger, minced garlic, and sesame oil. Add the beef strips and toss to coat. Marinate at room temperature for 10–15 minutes.
- Heat 1 tbsp vegetable oil in a skillet over medium. Add sliced onions and a pinch of salt, sautéing until soft and lightly caramelized, about 8–10 minutes. Remove onions and keep warm.
- Heat 2 tbsp vegetable oil over high heat until shimmering. Add the beef in a single layer. Stir-fry for 2–3 minutes until edges brown but the meat is tender. Season lightly with pepper.
- While beef sears, whisk together 2 tbsp soy sauce, 2 tbsp hoisin, 2 tbsp rice vinegar, 2 tbsp oyster sauce (optional), and 1 tbsp cornstarch with 3–4 tbsp water until smooth.
- Pour the sauce into the pan with the beef. Stir constantly as it bubbles and thickens for about 1–2 minutes. Return the sautéed onions, tossing everything together until evenly coated.
- Serve hot over steamed rice or noodles.
Notes
Oyster sauce is optional; substitute with additional soy and sugar if needed. For gluten-free, use tamari and a gluten-free hoisin.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: pepper steak, Chinese recipe, quick dinner, savory dish, weeknight meal