Ingredients
Scale
- 300 grams sirloin steak (or rib eye, flank steak, or blade steak)
- 1/2 white onion (or yellow onion, thinly sliced)
- 4–5 slices ginger
- 3 cloves garlic (minced or thinly sliced)
- 1 stalk green onion (cut into 2-inch pieces)
- 1 tbsp soy sauce
- 1/2 tbsp apple vinegar (or rice apple vinegar)
- 2 tbsp water
- 1 tsp sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 1/2 tbsp oyster sauce
- 1/2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tbsp apple vinegar (or rice apple vinegar)
- 1 tsp dark soy sauce (substitute with regular soy sauce if needed)
- 1/2 cup water
Instructions
- Slice onions thinly and prepare ginger and garlic.
- Thinly slice beef against the grain and marinate with soy sauce, apple vinegar, water, and sesame oil for 15 minutes. Coat with cornstarch.
- Mix together the sauce ingredients until well combined.
- Heat oil in a wok; sear beef until 90% cooked then set aside.
- Sauté ginger and garlic before adding onions; pour in the sauce and cook until thickened.
- Add beef and green onions; stir to combine then serve hot over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg