Stir-fried Onion with Meat
Stir-fried Onion with Meat
Ingredients
For the Meat
- 300 grams pork or beef, sliced thinly against the grain
For the Meat Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry/cooking wine
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1 teaspoon cooking oil
For the Vegetables and Aromatics
- 2 onions, medium, peeled, halved, and sliced into wedges
- 3 garlic, cloves, minced
- 1 inch ginger, piece, peeled and sliced thinly or minced
- 1-2 green chilies, sliced, optional
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, adjust to taste
- 2 tablespoons water or chicken broth
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3-4 tablespoons cooking oil, divided
Instructions
- 1
Place the thinly sliced pork or beef in a medium bowl. Add the marinade ingredients: 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon white pepper, and 1 teaspoon cooking oil. Mix thoroughly until the meat is well coated. Let it marinate at room temperature for at least 15-20 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min
- 2
Peel and halve the onions, then slice them into medium-sized wedges. Mince the garlic cloves and slice or mince the ginger. If using, slice the green chilies.
⏱️ 5 min
- 3
In a small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 2 tablespoons water or chicken broth. Stir until the sugar and salt are dissolved. In a separate very small bowl, prepare the cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water until smooth.
⏱️ 5 min
- 4
Heat 2 tablespoons of cooking oil in a wok or large frying pan over high heat until it begins to shimmer and lightly smoke. Add the marinated meat to the hot wok, spreading it out in a single layer. Stir-fry quickly for 1-2 minutes until the meat is mostly cooked through and lightly browned on the edges. Remove the cooked meat from the wok and set it aside on a plate.
⏱️ 3 min
- 5
Add another 1-2 tablespoons of cooking oil to the same wok (if needed). Keep the heat on high. Add the minced garlic, sliced ginger, and sliced green chilies (if using). Stir-fry for about 15-30 seconds until fragrant. Add the sliced onions to the wok. Continue to stir-fry for 2-3 minutes until the onions begin to soften and become slightly translucent, but still retain a slight crunch.
⏱️ 4 min
- 6
Return the previously cooked meat to the wok with the onions and aromatics. Pour the prepared sauce mixture over all the ingredients in the wok. Stir vigorously to ensure all ingredients are evenly coated with the sauce. Let it simmer for about 30 seconds. Give the cornstarch slurry a quick stir to re-mix, then slowly pour it into the simmering sauce while stirring continuously. Continue to stir for another 30 seconds to 1 minute until the sauce thickens to a glossy consistency that coats the back of a spoon.
⏱️ 3 min
- 7
Immediately transfer the stir-fried onion with meat to a serving dish. Serve hot, ideally with freshly steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Onion with Meat
For the Meat
- 300 grams pork or beef, sliced thinly against the grain
For the Meat Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry/cooking wine
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1 teaspoon cooking oil
For the Vegetables and Aromatics
- 2 onions, medium, peeled, halved, and sliced into wedges
- 3 garlic, cloves, minced
- 1 inch ginger, piece, peeled and sliced thinly or minced
- 1-2 green chilies, sliced, optional
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, adjust to taste
- 2 tablespoons water or chicken broth
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3-4 tablespoons cooking oil, divided
Instructions
- 1
Place the thinly sliced pork or beef in a medium bowl. Add the marinade ingredients: 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon white pepper, and 1 teaspoon cooking oil. Mix thoroughly until the meat is well coated. Let it marinate at room temperature for at least 15-20 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min - 2
Peel and halve the onions, then slice them into medium-sized wedges. Mince the garlic cloves and slice or mince the ginger. If using, slice the green chilies.
⏱️ 5 min - 3
In a small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 2 tablespoons water or chicken broth. Stir until the sugar and salt are dissolved. In a separate very small bowl, prepare the cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water until smooth.
⏱️ 5 min - 4
Heat 2 tablespoons of cooking oil in a wok or large frying pan over high heat until it begins to shimmer and lightly smoke. Add the marinated meat to the hot wok, spreading it out in a single layer. Stir-fry quickly for 1-2 minutes until the meat is mostly cooked through and lightly browned on the edges. Remove the cooked meat from the wok and set it aside on a plate.
⏱️ 3 min - 5
Add another 1-2 tablespoons of cooking oil to the same wok (if needed). Keep the heat on high. Add the minced garlic, sliced ginger, and sliced green chilies (if using). Stir-fry for about 15-30 seconds until fragrant. Add the sliced onions to the wok. Continue to stir-fry for 2-3 minutes until the onions begin to soften and become slightly translucent, but still retain a slight crunch.
⏱️ 4 min - 6
Return the previously cooked meat to the wok with the onions and aromatics. Pour the prepared sauce mixture over all the ingredients in the wok. Stir vigorously to ensure all ingredients are evenly coated with the sauce. Let it simmer for about 30 seconds. Give the cornstarch slurry a quick stir to re-mix, then slowly pour it into the simmering sauce while stirring continuously. Continue to stir for another 30 seconds to 1 minute until the sauce thickens to a glossy consistency that coats the back of a spoon.
⏱️ 3 min - 7
Immediately transfer the stir-fried onion with meat to a serving dish. Serve hot, ideally with freshly steamed white rice.
⏱️ 1 min