Chinese Beef Onion (Print)

Juicy beef and onions tossed in flavorful sauce. Ready in no time, awesome next to steaming rice.

# Ingredients:

→ Main ingredients

01 - Slice up 300g beef (choose from rib-eye, flank, rump or chuck steak) nice and thin across the grain
02 - Chop 1 green onion into roughly 2-inch pieces
03 - Peel and cut half a yellow or white onion into slim strips
04 - Dice up 3 garlic cloves or just slice 'em thin
05 - Cut 4 slices from a fresh piece of ginger

→ Beef marinade

06 - 1 tablespoon light soy sauce
07 - 1 tablespoon cornstarch
08 - 1 teaspoon sesame oil
09 - 2 tablespoons water
10 - Half a tablespoon Shaoxing wine or go for dry sherry/rice wine

→ Stir-fry sauce

11 - 1 tablespoon cornstarch
12 - 1 teaspoon sugar
13 - Half a tablespoon hoisin sauce
14 - 1 tablespoon low-sodium soy sauce
15 - 1.5 tablespoons oyster sauce
16 - Half a tablespoon Shaoxing wine or regular rice wine
17 - 1 teaspoon sesame oil
18 - 1 teaspoon dark soy sauce or just light if that's what you have for color
19 - 120ml water

# Steps:

01 - Spoon the stir-fry onto a big plate and eat up straight away. Goes awesome with some steamed rice on the side.
02 - Pour that stir-fry sauce into your wok, keep everything moving for another minute or two so it thickens up. Return the beef and green onion chunks. Mix everything together so the sauce coats each bit and the beef is shiny and cooked through. Let it sizzle for another minute.
03 - Toss a bit more oil in your wok if needed. Fry ginger super quick—about half a minute till it smells great. Add garlic and onions, give it 2-3 minutes while you stir till they soften and turn see-through.
04 - Get your wok really hot, swirl in some oil. Spread out the beef in one layer, mix it just enough, and sear it for 2 to 4 minutes. You want it almost cooked but still a touch pink. Scoop it out and sit it aside.
05 - Grab a small bowl and blend the cornstarch with the low-salt soy. Toss in sugar, oyster, hoisin, sesame oil, Shaoxing wine, dark or regular soy, and water. Mix till it's all smooth.
06 - Cut the beef nice and thin, slicing across the lines you see in the meat. In a bowl, pour in the light soy, Shaoxing wine, water, and sesame oil. Stir it all around, drop in the beef, and get every piece coated. Wait about 15 minutes. Last, sprinkle in cornstarch and blend until each piece is covered.
07 - Take off onion skin and cut into skinny sticks. Chop garlic small or slice it, and slice up ginger. Green onion gets cut into two-inch bits.

# Notes:

01 - Tip: Pop your beef in the freezer for 15 minutes first so slicing stays tidy. Leftovers? Seal 'em up and stick in the fridge—they'll be good for up to 3 days.

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