Beef and Chinese Onion Stir-fry
Ingredients
For the marinade:
400 g tender beef (flank steak, rump steak, or hanger steak), thinly sliced
1 tbsp light soy sauce
1 tsp dark soy sauce (for color)
1 tbsp cornstarch
1 tbsp neutral oil (sunflower or peanut)
½ tsp sugar
1 pinch white pepper
For the stir-fry:
2 large onions, sliced into thick strips
2 cloves garlic, minced
1 tbsp grated fresh ginger (or 1 tsp powder)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp rice vinegar (or mild white vinegar)
1 tbsp cornstarch diluted in 2 tbsp water (optional, to thicken the sauce)
Neutral oil for cooking
Green onions or Chinese chives for garnish
Preparation
1. Marinate the beef
In a bowl, mix the beef slices with the marinade ingredients.
Let it marinate for 15–20 minutes while you prepare the other ingredients.
2. Stir-fry the beef
In a very hot wok with a little oil, quickly sear the beef in one or two batches to avoid overcrowding the wok. Set aside.
3. Cook the vegetables and sauce
Add a little more oil to the wok, sauté the onions for 2–3 minutes over high heat, until lightly browned but still crisp.
Add the garlic and ginger, and sauté for 30 seconds.
Return the beef to the wok, add the sauces (soy sauce, oyster sauce), the vinegar, and optionally the diluted cornstarch if you want a thicker sauce. Mix well for 1-2 minutes, and adjust the seasoning.
Serving
Serve immediately over hot white rice or stir-fried noodles.
Garnish with chopped green onions or toasted sesame seeds for a finishing touch.