2cupssliced onionsabout 1 large or 2 medium (I like to cut mine in half and then vertically, you can just slice if you want)
1poundflank steakor other lean steak, cut thinly across the grain
1teaspoonminced garlicabout 2 cloves
1teaspoonminced fresh ginger
½teaspoonsesame seed oil
½ to 1teaspoonFive-Spice mix
1 ½cupsbeef broth
1teaspooncorn starchmixed with 1 tablespoon beef broth or water
Salt and freshly ground pepper
4cupssteamed cooked rice
Heat the oil in a wok or large skillet over medium heat; when hot, add the onion. Sprinkle a little salt over the onions, then cook, stirring occasionally, until they are browned, about 7 - 10 minutes.
While the onions brown, slice the meat and toss in a bowl with the garlic, ginger, rice vinegar, sesame seed oil, and Five-Spice mix. Let sit until the onions are done.
Increase the heat; then add the meat, along with the marinade to the onions and stir-fry until the meat is lightly browned; about 2 - 3 minutes. Add the beef broth; cook 1 - 2 minutes, then stir in the cornstarch mixture. Stir until thickened.
Place the rice into warmed bowls, split the meat and onions over and serve. You can top with some sesame seeds and sliced green onions if desired.