Instructions
Step 1. In a bowl, combine the sliced beef, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and cornstarch. Toss well and marinate for 15–20 minutes.
Step 2. In a small bowl, whisk together the beef broth, dark soy sauce, brown sugar, black pepper, and red pepper flakes if using. Set aside.
Step 3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
Step 4. Add the beef in a single layer and stir-fry for 2–3 minutes until browned but not fully cooked. Remove from the wok and set aside.
Step 5. Add the remaining oil to the wok.
Step 6. Stir-fry the onion wedges for 2 minutes until slightly softened.
Step 7. Add the garlic and ginger and cook for 30 seconds until fragrant.
Step 8. Add the green onions and stir-fry for 1–2 minutes until bright green and crisp-tender.
Step 9. Return the beef to the wok and pour in the prepared sauce.
Step 10. Stir everything together and bring the mixture to a simmer.
Step 11. Add the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the beef.
Step 12. Remove from heat and serve immediately over steamed rice or noodles.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water or beef broth to keep the sauce from becoming too thick.
Microwave individual portions in 30-second intervals, stirring between each interval until thoroughly heated.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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