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Marinate the beef: In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sugar, and cornstarch. Add the thinly sliced beef to the marinade, toss to coat, and let it marinate for 15-20 minutes.
Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in batches, cooking for 2-3 minutes until browned. Remove the beef and set aside.
Cook the onions: In the same skillet, add the remaining oil. Add the sliced onions and stir-fry for 3-4 minutes until they soften and turn golden. Add the minced garlic and ginger, cooking for another minute.
Combine: Return the beef to the skillet with the onions. Add the beef broth and sesame oil (if using). Stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly and coat the beef and onions.
Serve: Garnish with fresh green onions or sesame seeds and serve hot over steamed rice or noodles.
Helpful Tips:
For extra tenderness, freeze the beef for 20-30 minutes before slicing to get ultra-thin slices.
For a more authentic flavor, add a splash of Shaoxing wine while stir-frying the beef.
You can toss in bell peppers or snow peas for added crunch and color.
Enjoy this savory, quick, and easy Chinese-style beef and onion stir-fry that’s perfect for weeknight dinners! 
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