# Optimized Beef and Onion Stir-Fry Recipe

## Beef Cut Guide
Choose one of these cuts for your stir-fry:
1. Flank steak: Often considered the best for stir-frying. It's flavorful and becomes tender when sliced correctly against the grain.
2. Sirloin: Particularly top sirloin, which offers a good balance of tenderness and flavor.
3. Ribeye: For a more indulgent version, ribeye provides excellent marbling and flavor.
4. Tenderloin: If you prefer a very tender cut, though it's more expensive.

## Ingredients (4 servings)
- 16.9 oz (480 g) beef (choose from the cuts above)
- 6.7 oz (190 g) onion
- 4 stalks of green onion
- 4 cloves of garlic
- 1 tsp grated ginger
- 2 tsp soy sauce
- 2 1/4 tsp dark soy sauce
- 3/4 tsp oyster sauce
- 1 1/2 tsp sugar
- 1 tsp baking soda
- 1 tbsp Shaoxing wine or dry sherry
- 4 1/2 tsp corn starch (divided)
- 4 1/2 tsp oil
- 1 1/2 tsp sesame oil
- 3 tbsp oil for cooking
- 1 1/2 tbsp cooking wine
- 1/3 cup beef broth or water
- Black pepper to taste
- 1 tsp high-quality sesame oil for finishing
- 1 tbsp toasted sesame seeds (optional)

## Directions
1. Prepare beef:
   - Partially freeze beef for 30 minutes for easier slicing.
   - Slice beef against the grain into thin strips, about 1/4 inch thick.

2. Marinate beef:
   - In a bowl, mix beef with 2 tsp soy sauce, 2 1/4 tsp dark soy sauce, 3/4 tsp oyster sauce, 3/4 tsp sugar, 1 tsp baking soda, 1 tbsp Shaoxing wine, 2 tsp corn starch, 1 tbsp oil, and 1 1/2 tsp sesame oil.
   - Marinate for 30 minutes in the refrigerator.

3. Prepare vegetables:
   - Cut green onions: separate white and green parts, slice white parts in half lengthwise, then into 2-inch pieces. Slice green parts into 2-inch pieces.
   - Crush and mince garlic cloves.
   - Grate ginger.
   - Slice white onion into large pieces, separating layers.

4. Prepare sauce:
   - Mix 1/3 cup beef broth (or water) with 2 1/2 tsp corn starch. Set aside.

5. Cook onions:
   - Heat wok or large pan on high heat, add 1 1/2 tbsp oil.
   - Stir-fry onion and white parts of green onion briefly (1-2 minutes).
   - Season with 1/4 tsp sugar and 1/4 tsp salt. Remove from pan and set aside.

6. Cook beef:
   - Ensure wok is very hot, add 1 1/2 tbsp oil.
   - Add beef in batches, spreading out to ensure proper searing. Cook each batch for 1-2 minutes until browned, then remove and set aside.
   - In the same wok, add minced garlic and grated ginger, stir-fry for 30 seconds.
   - Return beef to the wok, add 1 1/2 tbsp cooking wine to the side of the pan.
   - After wine evaporates, add prepared sauce mixture. Stir until sauce thickens.

7. Finish the dish:
   - Add black pepper to taste.
   - Return onions and green onions to the wok.
   - Stir well to combine all ingredients and cook for another minute.
   - Drizzle with 1 tsp high-quality sesame oil and sprinkle with toasted sesame seeds if using.

Serve hot, preferably with steamed rice. Enjoy!