Stir-fry Beef With Onions

    30 min
Ratings (10)
Two types of onions add a distinctive flavor to this dish.

Serves 3 to 4

What You'll Need

  • 3/4 - 1 pound beef (flank or top sirloin steak), cut julienne
  • Marinade:
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • A few drops of sesame oil
  • black pepper, to taste
  • 2 teaspoons cornstarch
  • Sauce:
  • 3 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon dry sherry
  • Other:
  • 2 medium onions, chopped
  • 1 clove garlic, crushed
  • 1 piece ginger, sliced
  • 2 - 3 tablespoons water, to make a gravy, if desired
  • 2 green onions (scallions, spring onion), sliced diagonally
  • Oil for stir-frying

How to Make It

Cut beef across the grain. Add the marinade ingredients (light soy sauce, rice wine or dry sherry, sesame oil, black pepper and cornstarch) and marinate the beef for about 15 minutes.

  While beef is marinating, prepare vegetables. Combine the sauce ingredients (dark soy sauce, sugar and dry sherry) in a small bowl and set aside.

  Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides.

When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove the vegetables from the wok and set aside.

  Add 2 tablespoons oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the sauce. Stir in the green onion. Stir-fry briefly to blend all the flavors. Serve hot with rice.


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