Stir-Fried Flank Steak with Yellow Onions

A simple marinade of Shaoxing wine, soy sauce, and a little flour helps tenderize the generous slices of flank steak and their browning when cooked, while sweet yellow onions cook just enough to soften and gently brown without losing their bite.

Stir-Fried Flank Steak with Yellow Onions
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Active Time:
30 mins
Total Time:
40 mins


  • 1 (1-inch-thick) flank steak (12 oz.), sliced diagonally into 1/4-inch strips

  • 3 tablespoons soy sauce, divided

  • 1 tablespoon Shaoxing wine

  • 1 teaspoon all-purpose flour or cornstarch

  • 2 tablespoons canola oil, divided

  • 2 medium-size (9-oz.) yellow onions, cut into 1/2-inch slices (about 3 1/2 cups)

  • Cooked white rice, for serving


  1. Toss together 2 tablespoons soy sauce, Shaoxing wine, and flour in a medium bowl, add steak and toss until coated. Let marinate at room temperature 20 minutes.

  2. Meanwhile, heat 1 tablespoon oil in a large wok over medium-high until hot but not smoking. Add onions; cook, stirring often, until translucent and just starting to brown, about 8 minutes. Add remaining 1 tablespoon soy sauce; cook, stirring constantly, until onions absorb soy sauce, about 20 seconds. Transfer to a medium bowl. Carefully wipe wok clean.

  3. Heat remaining 1 tablespoon oil in wok over high heat until smoking. Remove beef from marinade and spread in wok in an even layer; discard marinade in bowl. Cook steak, undisturbed, until lightly browned around edges but still pink on top, 2 to 3 minutes. Return onions to wok, and toss to combine. Serve immediately with rice.

Suggested Pairing

Lush, dark-fruited Merlot: L'Ecole No. 41 Columbia Valley

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