Ingredients
Scale
- 300 g sirloin steak (or rib-eye, flank steak, or blade steak)
- ½ white onion, thinly sliced
- 4–5 slices ginger
- 3 cloves garlic, minced
- 1 stalk green onion, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
Instructions
- Slice the beef into thin strips against the grain.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sugar; set aside.
- Heat oil in a large skillet or wok over medium-high heat. Sauté ginger for 1 minute; add garlic and cook for another 30 seconds.
- Add beef to the skillet and stir-fry for 3–5 minutes until browned.
- Push beef aside, add more oil if necessary, and sauté onions for about 2–3 minutes until softened.
- Add green onions and stir-fry for another minute before pouring in the sauce. Mix well to coat.
- For a thicker sauce, dissolve cornstarch in water and stir into the mixture; simmer for an additional 1–2 minutes.
- Serve hot over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 200g
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg