This recipe delivers a classic Chinese restaurant experience at home! The steak is quickly stir-fried with onions and a flavorful sauce, resulting in a sizzling, savory dish.
Ingredients:
- For the Steak:
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- For the Stir-fry:
- 1 large onion, thinly sliced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp oyster sauce (optional, but recommended)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions:
- Prepare the Steak: In a bowl, combine the sliced steak with cornstarch, soy sauce, sesame oil, and black pepper. Mix well to coat the steak evenly. Marinate for at least 30 minutes (or up to 1 hour) in the refrigerator.
- Prepare the Stir-fry: Heat the vegetable oil in a large skillet or wok over high heat. Add the onions and garlic and stir-fry for 2-3 minutes until softened and slightly browned.
- Cook the Steak: Remove the marinated steak from the refrigerator. Add the steak to the hot skillet and stir-fry for 2-3 minutes per side, or until browned and cooked through. Remove the steak from the skillet and set aside.
- Make the Sauce: In the same skillet, add the chicken broth, soy sauce, oyster sauce (if using), rice vinegar, sugar, and red pepper flakes. Bring the sauce to a simmer, stirring constantly.
- Thicken the Sauce: Gradually whisk in the cornstarch slurry until the sauce thickens slightly.
- Combine and Serve: Return the cooked steak to the skillet and toss to coat evenly in the sauce. Serve immediately while the dish is still sizzling hot.