Categories: Beef, asian, faves, main dish, onions, stir-fry

Ingredients

• 1 lb sirloin or flank steak
• 1 1/2 Tbs light soy sauce
• 2 Tbs Chinese rice wine or dry sherry, divided
• 2 tsp hoisin sauce
• 2 tsp cornstarch
• 3 Tbs dark soy sauce
• 1 1/2 tsp brown sugar
• 3 Tbs vegetable or peanut oil, divided
• 1 tsp minced garlic
• 2 lg red onions, thinly sliced
• 1/2 tsp minced ginger
• Salt or black pepper to taste

Directions

1. Cut the steak across the grain into thin strips 1 1/2 inches to 2 inches long. Place the beef in a bowl and add teh soy sauce, 1 Tbs Chinese rice wine or dry sherry, hoisin sauce, and cornstarch. Marinate the beef for 15 minutes.

2. In a small bowl, combine the dark soy sauce, 1 Tbs Chinese rice wine or dry sherry, and the brown sugar. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking, and add 1 Tbs oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onions. Stir-fry the onions for 3 to 4 minutes, until they are softened. Remove the onions and drain in a colander or on paper towels.

4. Heat 2 Tbs oil in the wok or skillet. Then the oil is hot, add the minced ginger. Stir-fry for about 10 seconds, then add the beef. Let the beef sear, then stir-fry, stirring and moving the beef around the pan, until it is no longer pink and is nearly cooked through.

5. Add the dark soy sauce mixture into the wok or skillet and bring it to a boil. Add the onion back into the pan. Stir-fry for 1 to 2 minutes to heat everything through. Taste and adjust seasoning, adding salt or black pepper if desired. Serve hot.

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