Ingredients:

  • 1 lb Flank Steak, sliced thin against the grain
  • 2 tbsp Soy Sauce, divided
  • 2 tsp Cornstarch, divided
  • 1/4 tsp Baking Soda
  • 1 tsp Toasted Sesame Oil
  • 2 tbsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Sugar or Honey
  • 0.5 cup Low-Sodium Beef Broth
  • 2 large Yellow Onions, sliced into thick wedges
  • 3 cloves Garlic, minced
  • 1 inch Fresh Ginger, grated
  • 3 tbsp Neutral Oil
  • 2 Green Onions, sliced on a bias

Instructions:

  1. In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, baking soda, and toasted sesame oil. Toss well and let marinate for at least 15 minutes to velvet the meat.
  2. In a small mixing bowl, whisk together the oyster sauce, remaining 1 tablespoon of soy sauce, dark soy sauce, sugar, beef broth, and the remaining 1 teaspoon of cornstarch to create the stir fry sauce.
  3. Heat 2 tablespoons of neutral oil in a large heavy-bottomed skillet or wok over high heat until a faint wisp of smoke appears. Add the beef in a single layer and sear until 80% cooked. Remove beef from the pan and set aside.
  4. Wipe the pan if necessary and add the remaining 1 tablespoon of oil. Add the onions, garlic, and ginger. Stir-fry for 2-3 minutes until the onions are crisp-tender and fragrant.
  5. Return the beef to the skillet and pour in the prepared sauce. Toss constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze. Garnish with green onions and serve immediately.