Savory Cantonese-Style Beef with Caramelized Onions

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⭐ Savory Cantonese-Style Beef with Caramelized Onions

A tender, aromatic stir-fry featuring thinly sliced beef, fragrant garlic and ginger, and deeply caramelized onions in a glossy Cantonese-style sauce.

Ingredients

For the Beef

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (from your list)
  • 1 teaspoon cornstarch
  • 1 teaspoon oil (neutral oil like canola or vegetable)

For the Stir-Fry

  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ¼ cup water or beef broth
  • 2 tablespoons oil (for stir-frying)
  • Optional: ½ teaspoon white pepper
  • Optional: sliced green onions for garnish

Instructions

1. Marinate the Beef

  1. In a bowl, mix the thinly sliced flank steak with:
    • 1 tablespoon soy sauce
    • 1 teaspoon cornstarch
    • 1 teaspoon oil
  2. Toss well and let marinate for 15–20 minutes. (This tenderizes and gives the beef a silky texture.)

2. Caramelize the Onions

  1. Heat 1 tablespoon oil in a large skillet or wok over medium heat.
  2. Add the sliced onions and a pinch of salt.
  3. Cook for 8–12 minutes, stirring occasionally, until they turn soft, golden, and lightly caramelized.
  4. Transfer onions to a plate and set aside.

3. Stir-Fry the Beef

  1. Raise heat to high and add the remaining 1 tablespoon oil.
  2. Add the marinated beef, spreading it out so it sears rather than steams.
  3. Cook for 2–3 minutes, until browned but still tender.
  4. Add the garlic and ginger; stir-fry for 30 seconds until fragrant.

4. Add the Sauce & Onions

  1. Return the caramelized onions to the pan.
  2. Add:
    • 2 tablespoons soy sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon sugar
    • ¼ cup water or broth
  3. Toss everything together and simmer for 2–3 minutes, allowing the sauce to thicken and coat the beef and onions.

5. Serve

Serve hot with:

  • Steamed jasmine rice
  • Stir-fried greens (bok choy, gai lan, or spinach)

Garnish with green onions if desired.

Tips

  • Slice the beef thinly by partially freezing it for 30 minutes beforehand.
  • Adjust sweetness by adding more or less sugar.
  • Dark soy sauce mainly adds color—don’t replace it with regular soy or the flavor balance shifts.

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