1 lb thinly sliced beef (flank steak, sirloin, or ribeye)

2 medium white or yellow onions, sliced

3 scallions, white and green parts separated

3 cloves garlic, minced or sliced

4–5 slices fresh ginger

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp hoisin sauce (optional)

1 tbsp dark soy sauce (for color)

2 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil

1 tsp sugar

1 tbsp cornstarch

2 tbsp neutral oil (vegetable or canola)

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Thinly slice beef against the grain. Marinate with soy sauce, Shaoxing wine, a splash of water, sesame oil, and cornstarch. Let sit for 10-15 minutes.
Mix sauce ingredients: soy sauces, oyster sauce, hoisin sauce (if using), sugar, sesame oil, and cornstarch in a small bowl until smooth.
Heat a wok or large skillet over high heat. Add 1 tbsp neutral oil, sear beef in batches until just cooked through. Remove beef and set aside.
In the same pan, add remaining oil. Sauté garlic, ginger, and white parts of scallions until fragrant.
Add sliced onions and cook until slightly softened and golden, about 5 minutes.
Pour in prepared sauce, stirring constantly until thickened and glossy.
Return beef to pan, toss with green scallion tops, and cook another minute until heated through and coated.
Serve immediately with steamed rice.

Add bell peppers, snow peas, or broccoli for extra crunch and color.
For spice, add sliced chili peppers or red pepper flakes.
Substitute beef with chicken, pork, or tofu (with vegetarian oyster sauce) for variations.
Use low-sodium soy sauce to reduce salt.
Reheat leftovers in a skillet with a splash of water or broth; microwave in short bursts stirring in between.