Beef and Tomato Woks of Life
Beefiness Onion Stir-fry
This beef onion stir-fry is one of those recipes that doesn't require much more than the ingredients in the name—beef…and onions!
If you lot've been cooking with u.s.a. for a while, you likely have all the other ingredients already. Kitchen basics like baking soda, cornstarch, and ketchup (yup, ketchup!) combine with a few of our Essential Chinese Pantry ingredients to create an incredibly delicious dish.
Inspired by a Chinatown Menu
If you alive in or most Chinatown, try finding this beef onion stir-fry at a restaurant! It's savory, a little tangy, and then tasty over rice.
Some of my favorite Chinatown joints are those that specialize in lunch specials and belatedly night fare. Such places serve quick, delicious stir-fries, ordinarily served over a large pile of rice.
I was perusing one such restaurant'southward menu the other twenty-four hour period, and saw "Beef and Onions" in a long list of no-nonsense nevertheless mouthwatering dishes.
I set up to experimenting with my own version, and came up with this recipe, which got resounding blessing from the family peanut gallery (not always an like shooting fish in a barrel chore!)
These quick stir-fries are some of my favorite recipes to record, and this one is no exception.
A Super Quick Cooking Recipe
Yous won't stand at the stove longer than 5 minutes to make this recipe. Seriously.
Marinate the beef, and premix the sauce ingredients. Then simply sear the beefiness and onions separately, simmer and thicken the sauce, and mix everything together!
It actually is as uncomplicated every bit that.
What Cut of Beef to Use for Stir-fry
In our opinion, flank steak is the about ideal cut of beef for a stir-fry. That's what we call for in this recipe. Nevertheless, you could also utilize sirloin or fifty-fifty inexpensive beef chuck.
Any cut of beef you employ, just brand sure to thinly slice it against the grain. In other words, look at the muscle fibers in the beefiness, and make your slices perpendicular to those fibers.
It helps to utilize a precipitous knife, and to angle that pocketknife 45° so yous can create wider, thinner slices.
We're using baking soda in the marinade here to brand the beef actress tender. Check out our postal service on how to prepare beefiness for stir-fries for more information!
Beef & Onion Stir-fry: Recipe Instructions
In a medium bowl, add the flank steak, blistering soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at to the lowest degree 15 minutes, or up to xxx minutes.
Meanwhile, in a pocket-size bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, saccharide, sesame oil, and water. Set bated.
Heat a wok over loftier heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a unmarried layer. Sear the meat, undisturbed, for 30 seconds to ane minute, until browned.
Stir-fry for an additional fifteen-30 seconds, until about 75% cooked. Remove from the wok and set aside.
Add another tablespoon of oil to the wok, along with the onions.
Stir-fry until the onions are seared and slightly blistered, 60-ninety seconds. Remove from the wok.
Add the prepared sauce to the wok, and bring to a simmer. Simmer for fifteen seconds, and then stir in the beef and onions for another 30 seconds.
Serve over rice.
Prep: 25 minutes
Cook: 5 minutes
Total: xxx minutes
For the beefiness & marinade:
- 1 pound flank steak (thinly sliced against the grain)
- 1/iv teaspoon baking soda
- i teaspoon cornstarch
- i teaspoon oil (whatever neutral oil, such as vegetable or canola)
- 1 teaspoon oyster sauce
- i tablespoon h2o
For the rest of the dish:
- 1 tablespoon low-cal soy sauce
- ane teaspoon dark soy sauce
- 2 teaspoons ketchup
- 2 teaspoons oyster sauce
- ane/iv teaspoon sugar
- 1/iv teaspoon sesame oil
- 1/4 cup water
- 2 tablespoons oil
- 10 ounces pocket-sized onions (sliced into wedges; about 3 small-scale onions)
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In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been captivated, and gear up aside to marinate for at least xv minutes, or upward to 30 minutes.
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Meanwhile, in a pocket-size bowl, combine the low-cal soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and h2o. Set bated.
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Estrus a wok over loftier oestrus until smoking. Add i tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-xxx seconds, until almost 75% cooked. Remove from the wok and ready aside.
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Add some other tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
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Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and and then stir in the beef and onions for some other 30 seconds. Serve over rice.
Calories: 268 kcal (13%) Carbohydrates: 9 g (three%) Poly peptide: 26 g (52%) Fat: 14 g (22%) Saturated Fat: 3 k (xv%) Trans Fat: 1 yard Cholesterol: 68 mg (23%) Sodium: 613 mg (26%) Potassium: 513 mg (15%) Fiber: 1 one thousand (4%) Sugar: 4 g (4%) Vitamin A: xiv IU Vitamin C: v mg (6%) Calcium: 44 mg (4%) Iron: two mg (11%)
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