This “Yay Or Nay” style Steak and Onions Stir-Fry is a quick, flavorful, and satisfying dish that’s perfect for a weeknight dinner. The name itself suggests a simple, no-fuss approach to cooking—it’s a dish that’s either a resounding “yay” for its deliciousness or a surprising “nay” if it doesn’t quite hit the mark, but with this recipe, a “yay” is almost guaranteed. This dish highlights the rich, savory flavor of thinly sliced beef, which is seared to perfection, and the sweet, caramelized notes of onions that have been cooked until tender and golden. The steak is marinated in a simple yet potent blend of soy sauce, garlic, and ginger, which not only tenderizes the meat but also infuses it with a deep, umami flavor. The key to this dish is the high-heat cooking method, which ensures the beef gets a beautiful sear on the outside while remaining tender and juicy on the inside. The onions are added to the pan after the beef, allowing them to soften and caramelize in the leftover juices and a touch of butter, adding another layer of depth to the dish.
The final result is a plate of tender, succulent steak slices and soft, sweet onions, all coated in a light, savory glaze. This stir-fry is incredibly versatile and can be served over a bed of fluffy white rice, with noodles, or alongside steamed vegetables. The recipe is designed to be quick, requiring minimal prep time and only a few minutes of actual cooking. This makes it a fantastic option for busy individuals or families who want a homemade meal without spending a lot of time in the kitchen. The simplicity of the ingredients and the straightforward instructions make it accessible to cooks of all skill levels. The combination of savory beef and sweet onions is a classic pairing that never disappoints, making this “Yay Or Nay” Steak and Onions Stir-Fry a definite “yay” for anyone who loves a hearty and flavorful meal.
Ingredients
For the Steak and Marinade:
- 1.5 pounds flank steak, sirloin steak, or rib-eye steak, thinly sliced against the grain
- 2 tablespoons soy sauce (low-sodium is a good option)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Onions and Cooking:
- 2 large yellow or white onions, thinly sliced
- 2 tablespoons vegetable oil or canola oil, divided
- 1 tablespoon unsalted butter
- 1/2 teaspoon sugar (optional, to help caramelize the onions)
- Salt and black pepper to taste
For Garnish (optional):
- 1-2 scallions, chopped
- Sesame seeds
Instructions
Step 1: Prepare the Steak and Marinade
- Slice the steak: Place the steak in the freezer for about 20-30 minutes before slicing. This firms it up, making it much easier to slice thinly. Once chilled, slice the steak against the grain into thin, bite-sized strips. Slicing against the grain is crucial for tender meat.
- Make the marinade: In a medium bowl, combine the soy sauce, sesame oil, grated ginger, minced garlic, and black pepper. Whisk everything together.
- Marinate the steak: Add the sliced steak to the marinade. Sprinkle the cornstarch over the steak and mix thoroughly with your hands or a spoon until every piece is coated. The cornstarch will help tenderize the meat and create a light coating that will brown beautifully. Let the steak marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Step 2: Cook the Onions
- Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of the vegetable oil and the butter.
- Sauté the onions: Add the thinly sliced onions to the hot pan. Stir frequently and cook for about 5-7 minutes, or until the onions begin to soften and become translucent. If you’re using it, add the optional sugar to help with caramelization.
- Caramelize (optional): For a deeper flavor, reduce the heat to medium-low and continue cooking the onions for another 10-15 minutes, stirring occasionally, until they are soft, deeply golden, and sweet. Season with a pinch of salt and pepper.
- Remove the onions: Once the onions are cooked to your liking, remove them from the pan and set them aside on a plate.
Step 3: Cook the Steak
- Increase the heat: Return the same skillet to high heat. Add the remaining 1 tablespoon of vegetable oil. You want the pan to be very hot to achieve a good sear.
- Sear the steak: Add the marinated steak slices to the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 1-2 minutes on each side until a deep brown crust forms. The high heat will cook the steak quickly while keeping it tender.
- Cook in batches: Remove the cooked steak slices from the pan and set them aside with the onions. Add more oil if needed and repeat the process with the remaining steak until all of it is cooked.
Step 4: Combine and Serve
- Combine ingredients: Return all of the cooked steak and the sautéed onions to the pan. Toss everything together to reheat and ensure the onions are coated in the steak’s juices. Cook for just one more minute.
- Adjust seasoning: Taste the dish and add a little more salt or pepper if needed.
- Garnish and serve: Transfer the steak and onions to a serving platter. Garnish with chopped scallions and a sprinkle of sesame seeds if desired.
- Enjoy: Serve immediately with your favorite side, such as steamed rice or noodles. This dish is at its best when served fresh and hot.