Prepare the Beef and Marinad : Thinly slice the beef against the grain into bite-sized strips. In a bowl, mix soy sauce, Shaoxing wine, water, and sesame oil. Add the beef, tossing to coat. Let marinate for about 15-20 minutes. After marinating, add 1 teaspoon cornstarch and 1 tablespoon oil to the beef, mixing well. This will help tenderize the meat and prevent it from sticking while stir-frying.

Prepare the Sauce : In a separate small bowl, combine the soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water.

Stir-Fry the Aromatics : Heat a wok or large skillet over high heat until it’s hot. Add the ginger slices, stirring quickly until fragrant, about 30 seconds. Next, add the garlic and sliced onions. Stir-fry for 1-2 minutes until the onions begin to soften but retain a slight crunch.

Cook the Beef : Push the onions to the side of the wok. Add a bit more oil if needed, then add the beef in a single layer. Sear the beef without stirring for about 1 minute to get a good color, then stir-fry for another minute until it’s about 80% cooked through.

Combine and Add Sauce : Return the onions to the center of the wok. Pour the prepared sauce over the beef and onions, stirring everything together to coat evenly. Add the green onions, tossing everything in the sauce for another minute until the sauce thickens and the beef is cooked through.

Serve : Transfer the stir-fry to a serving dish and enjoy immediately. This dish pairs wonderfully with steamed rice or your favorite noodles.