Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp light soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 1 tsp toasted sesame oil
  • 3 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 1/2 tsp ground white pepper
  • 1/2 cup low-sodium beef broth
  • 2 large yellow onions, cut into 1-inch wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 stalks green onions, cut into 2-inch segments
  • 3 tbsp neutral oil

Instructions:

  1. Slice the flank steak into thin 1/8-inch strips against the grain. In a medium bowl, combine the beef with light soy sauce, cornstarch, baking soda, and toasted sesame oil. Toss well and let marinate (velvet) for at least 15 minutes.
  2. In a small bowl or jug, whisk together the oyster sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, and beef broth until the sugar is fully dissolved.
  3. Heat 1.5 tablespoons of neutral oil in a wok or heavy cast-iron skillet over high heat until shimmering. Add the beef in small batches to avoid crowding, searing until mahogany-colored and just cooked through (about 2 minutes per batch). Remove beef and set aside.
  4. Wipe the pan if necessary and add the remaining 1.5 tablespoons of oil. Add the yellow onion wedges and stir-fry for 2-3 minutes until they develop charred edges but remain crisp-tender.
  5. Add the minced garlic and grated ginger to the onions. Stir-fry for 30 seconds until fragrant.
  6. Return the seared beef and any accumulated juices to the pan. Pour the prepared sauce over the mixture.
  7. Toss everything together for 1-2 minutes over high heat until the sauce thickens and glazes the beef and onions. Fold in the green onion segments and serve immediately.