Instructions

• Thinly slice the beef against the grain and put it in a bowl. Add 1 tablespoon soy sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, and 1 teaspoon sesame oil into the bowl with the sliced beef and marinate it for 15 minutes.
• Once you have finished marinating the meat, add in 1 teaspoon cornstarch and mix well. Once the cornstarch is mixed evenly with the beef, add 1 tablespoon oil to it and mix well again and set it aside.
• In a small bowl, mix 1 tablespoon soy sauce and 1 tablespoon corn starch. Then add in 1 teaspoon sugar, 1½ tablespoons oyster sauce, ½ tablespoon hoisin sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing cooking wine, and 1 teaspoon dark soy sauce (or reg. soy sauce) and mix everything well. Then mix in ½ cup water and set it aside for later.
• Use a large frying pan or a wok and set it on the stove on high heat. Add in the oil and sliced beef. Spread the beef out to brown it and stir fry it until it is about 90% cooked, approx. 2-4 minutes. Remove it from the pan and set it aside.
• Add more oil into the pan, and the ginger slices. Toast the ginger for 1 minute. Then add in the onion slices and stir fry it until it is soft and slightly brown, approx. 2 minutes.
• Mix the stir-fry sauce again, and pour the sauce into the hot pan. Keep stirring the sauce until it has thickened. Mix the onions into the sauce, add the beef back in, add the green onions, and stir fry everything for about 1 minute.
• Plate and enjoy with steamed rice.