Wok-Seared Chinese Beef and Sweet Onion Stir Fry with Savory Soy Garlic Glaze

1. Slice the beef thinly against the grain and set aside. This helps ensure the meat remains tender during cooking.
2. In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, brown sugar, and beef broth. Stir until well mixed.
3. In another small bowl, mix the cornstarch with 30 ml water to create a smooth slurry. Set aside.
4. Heat 15 ml of vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and cook for 2–3 minutes until browned. Remove from the wok and set aside.
5. Add the remaining oil to the wok. Add the sliced onions and stir-fry for 4–5 minutes until softened and lightly caramelized.
6. Stir in the garlic and ginger. Cook for about 30 seconds until fragrant.
7. Return the beef to the wok. Pour in the prepared sauce and toss everything together.
8. Add the cornstarch slurry and stir continuously for 1–2 minutes until the sauce thickens and coats the beef and onions evenly.
9. Remove from heat and garnish with sliced green onions and sesame seeds if desired.
10. Serve immediately with steamed jasmine rice or noodles.

Preparation Time

• Preparation: 15 minutes
• Cooking: 15 minutes
• Total Time: 30 minutes

Servings

• 4 servings

Difficulty

• Easy

Variations and Substitutions