300g beef (thinly sliced, such as flank or sirloin)

1 large onion (sliced)

2 cloves garlic (minced)

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

1 tsp cornstarch

2 tbsp water (plus extra if needed)

2 tbsp oil (for stir-frying)

1 stalk green onion (chopped, optional for garnish)

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In a bowl, combine beef slices with soy sauce, oyster sauce, sugar, cornstarch, and water. Mix well and let marinate for 15–20 minutes.
Heat oil in a wok or large skillet over medium-high heat.
Add minced garlic and stir-fry until fragrant, about 30 seconds.
Add sliced onions and cook until they begin to soften and turn translucent.
Push onions to the side of the wok and add the marinated beef. Spread it out to sear evenly.
Stir-fry the beef until browned and cooked through, about 3–4 minutes. Add a splash of water if needed to loosen the sauce.
Garnish with chopped green onions and serve hot with steamed rice.

Use flank, sirloin, or ribeye for tender beef slices.

Add bell peppers, broccoli, or snow peas for extra texture and color.

For a gluten-free version, use gluten-free soy sauce and oyster sauce.

Adjust seasoning and sauce consistency to taste.

Store leftovers in an airtight container for up to 3 days and reheat gently before serving.