Stir Fry Recipes Beef Stir Fry Recipes
Beef Onion Stir-fry
This beef onion stir-fry is one of those recipes that doesn't require much more than the ingredients in the proper noun—beef…and onions!
If you've been cooking with usa for a while, yous 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 succulent dish.
Inspired by a Chinatown Menu
If you live in or near Chinatown, try finding this beef onion stir-fry at a restaurant! It'due south savory, a little tangy, and then tasty over rice.
Some of my favorite Chinatown joints are those that specialize in dejeuner specials and belatedly night fare. Such places serve quick, succulent stir-fries, unremarkably served over a large pile of rice.
I was perusing i such eating place's carte du jour the other day, and saw "Beef and Onions" in a long list of no-nonsense withal mouthwatering dishes.
I ready to experimenting with my own version, and came upwardly with this recipe, which got resounding approval from the family peanut gallery (not always an easy task!)
These quick stir-fries are some of my favorite recipes to record, and this one is no exception.
A Super Quick Cooking Recipe
You won't stand at the stove longer than v minutes to make this recipe. Seriously.
Marinate the beef, and premix the sauce ingredients. And so simply sear the beef and onions separately, simmer and thicken the sauce, and mix everything together!
It really is equally elementary every bit that.
What Cut of Beef to Utilise for Stir-fry
In our opinion, flank steak is the most ideal cut of beef for a stir-fry. That's what we call for in this recipe. However, y'all could also employ sirloin or even inexpensive beef chuck.
Whatever cut of beef you use, just make sure to thinly slice information technology against the grain. In other words, look at the muscle fibers in the beef, and make your slices perpendicular to those fibers.
It helps to use a sharp pocketknife, and to angle that knife 45° so you can create wider, thinner slices.
We're using baking soda in the marinade here to make the beef extra tender. Check out our mail service on how to prepare beefiness for stir-fries for more data!
Beef & Onion Stir-fry: Recipe Instructions
In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been captivated, and set bated to marinate for at least fifteen minutes, or upwards to thirty minutes.
Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, carbohydrate, sesame oil, and water. Gear up bated.
Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beefiness in the wok in a single layer. Sear the meat, undisturbed, for xxx seconds to 1 minute, until browned.
Stir-fry for an additional 15-30 seconds, until near 75% cooked. Remove from the wok and set aside.
Add some other tablespoon of oil to the wok, forth with the onions.
Stir-fry until the onions are seared and slightly blistered, 60-xc seconds. Remove from the wok.
Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and and so stir in the beef and onions for some other 30 seconds.
Serve over rice.
Prep: 25 minutes
Cook: five minutes
Total: 30 minutes
For the beefiness & marinade:
- one pound flank steak (thinly sliced against the grain)
- 1/four teaspoon baking soda
- i teaspoon cornstarch
- 1 teaspoon oil (whatever neutral oil, such as vegetable or canola)
- i teaspoon oyster sauce
- i tablespoon water
For the rest of the dish:
- 1 tablespoon light soy sauce
- i teaspoon dark soy sauce
- 2 teaspoons ketchup
- ii teaspoons oyster sauce
- 1/4 teaspoon sugar
- i/4 teaspoon sesame oil
- 1/4 loving cup water
- ii tablespoons oil
- 10 ounces small onions (sliced into wedges; nearly iii small onions)
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In a medium bowl, add together the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and fix aside to marinate for at least xv minutes, or upwardly to 30 minutes.
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Meanwhile, in a modest basin, combine the calorie-free soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and h2o. Ready aside.
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Heat a wok over high oestrus until smoking. Add one tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 infinitesimal, until browned. Stir-fry for an additional 15-thirty seconds, until nearly 75% cooked. Remove from the wok and fix aside.
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Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, threescore-ninety 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 then stir in the beef and onions for another 30 seconds. Serve over rice.
Calories: 268 kcal (thirteen%) Carbohydrates: 9 yard (3%) Protein: 26 one thousand (52%) Fatty: fourteen k (22%) Saturated Fat: iii g (fifteen%) Trans Fat: 1 thousand Cholesterol: 68 mg (23%) Sodium: 613 mg (26%) Potassium: 513 mg (15%) Cobweb: 1 1000 (iv%) Carbohydrate: 4 g (4%) Vitamin A: 14 IU Vitamin C: 5 mg (vi%) Calcium: 44 mg (4%) Iron: 2 mg (eleven%)
Almost Sarah
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