Ingredients:

  • 1 lb flank steak, thinly sliced against the grain into 2-inch strips
  • 1 tbsp cornstarch
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 2-inch piece fresh ginger, peeled and julienned
  • 4 cloves garlic, thinly sliced
  • 2 large yellow onions, sliced into thick wedges
  • 3 stalks spring onions, cut into 2-inch lengths
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp sugar
  • 1/4 cup low-sodium beef broth
  • 2 tbsp vegetable oil for frying

Instructions:

  1. Slice the flank steak against the grain into thin 2-inch strips to break up muscle fibers.
  2. In a medium bowl, toss the beef with cornstarch, light soy sauce, and sesame oil. Let it sit for 10 minutes to velvet the meat.
  3. In a separate small bowl, whisk together the oyster sauce, dark soy sauce, Shaoxing wine, sugar, and beef broth to create the stir-fry sauce.
  4. Heat 2 tablespoons of high-smoke-point oil in a wok or large cast-iron skillet over high heat until shimmering.
  5. Sear the beef in batches to ensure a proper Maillard reaction, removing the meat from the pan once browned but not fully cooked.
  6. In the same pan, add the julienned ginger and sliced garlic, stir-frying for 30 seconds until fragrant.
  7. Add the yellow onion wedges and stir-fry for 2 minutes until charred on the edges but still crunchy.
  8. Return the beef to the wok along with the prepared sauce and spring onions. Toss rapidly for 1 minute until the sauce thickens and coats the ingredients.