Step 1: Prepare the beef

Slice the sirloin steak into thin strips, ensuring you cut against the grain to keep the meat tender. Place the beef in a mixing bowl and toss with 1 tablespoon of the reduced-sodium soy sauce, 1 teaspoon of cornstarch, and the rice vinegar. Allow it to marinate for 10 minutes so the flavors can penetrate the meat.

Step 2: Make the lighter stir-fry sauce

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce, hoisin sauce, the remaining 1 teaspoon of cornstarch, water, and black pepper until perfectly smooth. Setting this aside now ensures a seamless cooking process later.

Step 3: Sear the beef

Heat 1 teaspoon of avocado oil in a large nonstick skillet or wok over medium-high to high heat. Sear the beef in two batches to avoid crowding the pan, cooking for 1–2 minutes per side until nicely browned. Transfer the cooked beef to a plate and keep it warm.

Step 4: Cook the onions

Add the remaining teaspoon of avocado oil to the same skillet. Add the sliced yellow onion and stir-fry for 3–4 minutes. You want them softened but still maintaining a slight crisp texture.

Step 5: Add the aromatics

Stir in the minced garlic and fresh ginger. Sauté for about 30 seconds until the mixture becomes wonderfully fragrant, taking care not to burn the garlic.

Step 6: Combine everything

Return the beef and any accumulated juices back into the skillet. Give your prepared sauce a quick whisk, pour it over the beef mixture, and cook for another 1–2 minutes until the sauce thickens and coats the meat evenly.

Step 7: Finish and serve

Fold in the green onions and stir-fry for an additional 30–60 seconds. Remove from heat and sprinkle with toasted sesame seeds if desired. Serve immediately over warm brown rice or cauliflower rice.

Pro Tips

• Always slice your steak against the grain to ensure every bite is buttery and tender.
• Heat your pan properly before adding the beef to get a beautiful sear without steaming the meat.
• Do not overcook the onions; they should provide a slight crunch to contrast with the tender beef.
• Whisk your sauce right before adding it to the pan because the cornstarch tends to settle at the bottom.