Flavorful Beef and Onion Stir-Fry

This Flavorful Beef and Onion Stir-Fry is a savory and satisfying dish that’s quick to prepare and full of delicious flavors. Ideal for busy weeknights, it pairs perfectly with rice or noodles for a complete meal.

Ingredients

  • 1 lb (450g) beef sirloin or flank steak, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1/2 cup beef broth
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Cooked rice or noodles (for serving)

Instructions

Prepare the Beef

  1. Season and Cook Beef: Season the sliced beef with a little salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

Cook the Vegetables

  1. Stir-Fry Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes, until they start to soften.
  2. Add Aromatics: Add the minced garlic and ginger, and cook for an additional minute until fragrant.

Combine and Sauce

  1. Mix Sauce: In a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce, brown sugar, and beef broth.
  2. Combine Ingredients: Return the cooked beef to the skillet with the vegetables. Pour the sauce mixture over the beef and vegetables, stirring to coat everything evenly.

Thicken the Sauce

  1. Add Cornstarch: Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce has thickened and everything is heated through.

Serve

  1. Garnish: Garnish with chopped green onions.
  2. Serve: Serve the stir-fry over cooked rice or noodles.

Notes

  • Adjust Seasonings: Feel free to adjust the amount of soy sauce or sugar to your taste.
  • Add Extras: For added crunch, consider including snap peas or water chestnuts.
  • Spice It Up: Add red pepper flakes or sriracha for a bit of heat.

10 FAQs

  1. Can I use a different cut of beef?
    Yes, you can use other cuts like ribeye or round steak.
  2. Can I make this dish ahead of time?
    Yes, you can prepare the stir-fry in advance and reheat it. It may thicken slightly upon reheating.
  3. Is there a vegetarian option?
    Yes, you can substitute tofu or tempeh for the beef and use vegetable broth instead of beef broth.
  4. Can I use low-sodium soy sauce?
    Yes, using low-sodium soy sauce is a great way to reduce sodium content.
  5. What can I serve with this stir-fry?
    This stir-fry pairs well with steamed rice, noodles, or even quinoa.
  6. How do I store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
  7. Can I freeze this stir-fry?
    Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
  8. How can I make it spicier?
    Add red pepper flakes or a splash of sriracha to the sauce mixture.
  9. Can I add other vegetables?
    Absolutely! Broccoli, carrots, and snow peas are great additions.
  10. How do I make it gluten-free?
    Use tamari or coconut aminos in place of soy sauce and check that the hoisin and oyster sauces are gluten-free.

Conclusion

This Flavorful Beef and Onion Stir-Fry is an easy and delicious meal that’s perfect for busy weeknights. With its savory sauce and tender beef, it’s sure to be a hit with the whole family. Enjoy it over rice or noodles for a complete and satisfying dinner!

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Flavorful Beef and Onion Stir-Fry


  • Author: Lina Judi
  • Total Time: 25 minutes

Description

This Flavorful Beef and Onion Stir-Fry is a quick and delicious dinner option that’s full of savory flavors and tender beef. Perfect for busy weeknights, this dish is easy to make and pairs wonderfully with rice or noodles.


Ingredients

Scale
  • 1 lb (450g) beef sirloin or flank steak, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1/2 cup beef broth
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Cooked rice or noodles (for serving)

Instructions

  • Prepare the Beef:
    • Season the sliced beef with a little salt and pepper.
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
    • Add the beef in a single layer and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
  • Cook the Vegetables:
    • In the same skillet, add the remaining 1 tablespoon of vegetable oil.
    • Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes, until they start to soften.
    • Add the minced garlic and ginger, and cook for an additional minute until fragrant.
  • Combine and Sauce:
    • Return the cooked beef to the skillet with the vegetables.
    • In a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce, brown sugar, and beef broth.
    • Pour the sauce mixture over the beef and vegetables, stirring to coat everything evenly.
  • Thicken the Sauce:
    • Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce has thickened and everything is heated through.
  • Serve:
    • Garnish with chopped green onions.
    • Serve the stir-fry over cooked rice or noodles.

Notes

  • You can add other vegetables like broccoli or snap peas for extra crunch and flavor.
  • Adjust the seasoning to your taste by adding more soy sauce or a pinch of red pepper flakes if you prefer a spicier dish.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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