Beef and Onion Stir Fry Tender beef, caramelized onions, and a glossy savory sauce

Marinated beef

• 1½ lb (680 g) flank steak or sirloin, sliced against the grain into ¼-inch (6 mm) strips
• 1½ tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp water
• ½ tsp black pepper

Glossy sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp (26 g) light brown sugar, packed
• ½ cup (120 ml) low-sodium beef or chicken broth
• 1 tsp cornstarch

Onions and aromatics

• 2 large yellow onions, halved and cut into thick ¾-inch (2 cm) wedges, layers loosened
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, peeled and minced
• 3 tbsp (45 ml) avocado or vegetable oil, divided between the beef batches and the onions

To serve

• 1½ cups (300 g) jasmine rice, uncooked, cooked to package directions
• 3 green onions, thinly sliced

1. Slice and marinate the beefFreeze the steak 20 minutes so it slices cleanly, then cut it against the grain into ¼-inch (6 mm) strips about 2 inches (5 cm) long. Toss with the cornstarch, 1 tbsp soy sauce, the water and the pepper until each strip is lightly coated and sticky. Let it stand 15 minutes while you cut the onions.The strips are coated in a thin, tacky layer with no dry cornstarch clumps.⏱ 15 min timer, marinate
2. Start the rice and mix the sauceStart the rice now so it finishes with the stir fry. Whisk the 3 tbsp soy sauce, oyster sauce, brown sugar, broth and 1 tsp cornstarch in a small bowl until the sugar dissolves.The sauce looks dark and slightly thin, with no gritty sugar left.⏱ 15 min timer, rice
3. Sear the beef in batchesHeat a 12-inch skillet or wok over high heat until a drop of water skitters. Add 1 tbsp oil, then half the beef in a single layer. Cook 1 to 2 minutes without moving it, flip, and cook 1 minute more. Move to a plate, wipe the pan if it is very dark, and repeat with another 1 tbsp oil and the rest of the beef. The beef will not be cooked through yet.Deeply browned edges with the centers still pink.
4. Soften the onions, then add garlic and gingerReduce the heat to medium-high and add the remaining 1 tbsp oil. Add the onions and cook 5 to 6 minutes, stirring often, until the edges turn golden and the layers turn translucent but still hold their shape. Add the garlic and ginger and stir 30 seconds.Golden, glassy onion wedges that are tender but not mushy.⏱ 6 min timer, onions
5. Add the sauce and return the beefGive the sauce a quick stir and pour it in. Bring to a boil, then add the beef and any juices on the plate. Cook 1 to 2 minutes, stirring, until the sauce coats everything and the beef reaches 145°F (63°C) at the thickest piece.The sauce is thick, glossy and clinging to the beef and onions, not pooling in the pan.⏱ 2 min timer, simmer
6. Finish and serveTake the pan off the heat and scatter half the green onions over the top. Spoon the beef and onions over the rice and finish with the rest of the green onions. Serve right away while the sauce is glossy.Shiny brown beef and golden onions with little flecks of green onion on top.

• Slice against the grain. Look for the long muscle lines in the steak and cut across them. Freezing for 20 minutes makes thin, even strips easy.
• Don’t skip the cornstarch coating. It protects the beef, keeps it tender and helps the sauce cling for that glossy look.
• Get the pan hot and cook in batches. Crowded beef steams and turns gray. Two batches give you browned edges.
• Keep the onions in thick wedges and loosen the layers. They go golden and sweet but stay in pieces, like the photo, instead of melting away.
• For deeper caramelized onions, cook them 3 to 4 minutes longer before adding the garlic. They’ll darken and sweeten further.
• Stir the sauce again before pouring. The cornstarch sinks to the bottom, and without a stir the sauce won’t thicken evenly.
• Adjust the thickness: if the sauce is too thick, add a splash of broth. If it is too thin, simmer 30 seconds longer.
• Mind the salt. Soy and oyster sauces are salty. Use low-sodium broth and taste before adding anything else.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For 8 servings, cook the onions and beef in more batches rather than crowding the pan.

Nutrition is an estimate per serving, with 1 cup of cooked rice. Contains soy, wheat and shellfish (oyster sauce).

Easy swaps

Beef cut: flank, sirloin, skirt or flat iron steak all work. Slice thin against the grain.

Chicken or pork: use 1½ lb (680 g) thinly sliced chicken thighs or pork loin, cooked until 165°F (74°C) for chicken or 145°F (63°C) for pork.

Gluten-free: use tamari and a gluten-free oyster sauce, and check the broth label.

No oyster sauce: use 2 tbsp hoisin sauce, or 1 tbsp more soy sauce plus 1 tsp extra brown sugar. The sauce will taste a little different.

Spicy: add ½ tsp red pepper flakes or 1 tbsp chili garlic sauce with the garlic.

More veggies: add sliced bell pepper or broccoli florets with the onions, and cook 1 to 2 minutes longer.

Sesame finish: a few drops of toasted sesame oil off the heat and a sprinkle of sesame seeds add a nutty note. They are not in the photo.

Make ahead: slice and marinate the beef up to 24 hours ahead, covered in the fridge, and mix the sauce up to 3 days ahead.

Storage and reheating

Fridge: cool within 2 hours, then store the beef and rice in separate airtight containers for 3 to 4 days.

Reheat: warm in a skillet over medium heat with a splash of water or broth for 3 to 4 minutes, until it reaches 165°F (74°C).

Freezer: freeze the beef and sauce without rice for up to 2 months, and thaw overnight in the fridge.