![Stir-Fried Flank Steak with Yellow Onions](https://cdn.statically.io/img/www.foodandwine.com/thmb/D2PKlGiLCjcB3bKM0Q874huPyBc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Stir-Fried-Flank-Steak-With-Yellow-Onions-FT-RECIPE0322-864e8ba324c04261b9e36d8501d1dd30.jpg)
Ingredients
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1 (1-inch-thick) flank steak (12 oz.), sliced diagonally into 1/4-inch strips
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3 tablespoons soy sauce, divided
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1 tablespoon Shaoxing wine
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1 teaspoon all-purpose flour or cornstarch
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2 tablespoons canola oil, divided
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2 medium-size (9-oz.) yellow onions, cut into 1/2-inch slices (about 3 1/2 cups)
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Cooked white rice, for serving
Directions
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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.
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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.
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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