Ingredients

• 1 lb (450g) flank steak, thinly sliced

• 1 medium onion, sliced

• 4 scallions, chopped

• 4 cloves garlic, grated or minced

• 1-inch knob of ginger, peeled and grated

• 1 tablespoon vegetable oil (or any neutral oil)

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon cornstarch

• 2 teaspoons rice vinegar (or Shaoxing wine)

• 2 teaspoons sesame oil

• 1/2 teaspoon black pepper

• Salt to taste

• Optional: chili flakes and cilantro for garnish

Instructions

1. Slice & Marinate Beef

   • Thinly slice the steak against the grain.

   • In a bowl, mix steak slices with cornstarch, black pepper, low-sodium soy sauce, sesame oil, and rice vinegar (or Shaoxing wine). Let marinate for about 15-20 minutes.

2. Prepare the Sauce

   • In a small bowl, combine soy sauce, rice vinegar, sesame oil, and a splash of water. Mix well and set aside.

3. Stir Fry Beef

   • Heat vegetable oil in a large skillet or wok over medium-high heat.

   • Add steak slices in a single layer and brown both sides for 2-3 minutes until nearly cooked through. Remove beef and set aside.

4. Stir Fry Vegetables

   • Lower the heat to medium. Add onions to the skillet and stir fry until slightly caramelized and softened, about 2-4 minutes.

   • Add garlic, ginger, and scallions and cook for 1 more minute.

5. Combine & Finish

   • Return beef to the pan. Pour in the prepared sauce and stir fry everything together for another minute or until sauce thickens and coats the steak and vegetables.

6. Serve

   • Top with chili flakes and cilantro if using. Enjoy hot over rice or alongside your favorite vegetables.