Beef Tenderloin and Onion Chinese Recipe

Beef Onion Stir-fry

Posted:5/25/2021 Updated:5/26/2021

This beef onion stir-fry is one of those recipes that doesn't require much more the ingredients in the name—beef…and onions!

If you've been cooking with united states of america for a while, you likely have all the other ingredients already. Kitchen basics like blistering 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 Carte

If you live in or near Chinatown, endeavor finding this beef onion stir-fry at a eatery! It's savory, a footling tangy, then tasty over rice.

Some of my favorite Chinatown joints are those that specialize in lunch specials and late night fare. Such places serve quick, succulent stir-chips, commonly served over a large pile of rice.

I was perusing i such restaurant's menu the other day, and saw "Beef and Onions" in a long list of no-nonsense notwithstanding mouthwatering dishes.

I prepare to experimenting with my own version, and came up with this recipe, which got resounding approving from the family peanut gallery (not ever an easy chore!)

These quick stir-chips are some of my favorite recipes to tape, and this one is no exception.

A Super Quick Cooking Recipe

You won't stand at the stove longer than 5 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!

Information technology really is every bit simple every bit that.

What Cut of Beefiness to Utilise for Stir-fry

In our stance, flank steak is the most platonic cut of beef for a stir-fry. That's what nosotros call for in this recipe. Nonetheless, you could likewise use sirloin or fifty-fifty cheap beef chuck.

Whatsoever cut of beef yous use, but make certain to thinly slice information technology against the grain. In other words, wait at the muscle fibers in the beef, and brand your slices perpendicular to those fibers.

Information technology helps to use a sharp knife, and to angle that pocketknife 45° and so you tin can create wider, thinner slices.

Nosotros're using blistering soda in the marinade here to make the beef extra tender. Check out our postal service on how to prepare beef for stir-fries for more data!

Beefiness & Onion Stir-fry: Recipe Instructions

In a medium bowl, add together the flank steak, baking soda, cornstarch, oil, oyster sauce, and h2o. Mix until the liquid has been absorbed, and set aside to marinate for at to the lowest degree 15 minutes, or upwardly to thirty minutes.

Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, saccharide, sesame oil, and water. Prepare bated.

Oestrus a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to one minute, until browned.

Stir-fry for an boosted 15-30 seconds, until about 75% cooked. Remove from the wok and ready aside.

Add another tablespoon of oil to the wok, along with the onions.

Stir-fry until the onions are seared and slightly blistered, lx-90 seconds. Remove from the wok.

Add together 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 another 30 seconds.

Serve over rice.

Prep: 25 minutes

Cook: v minutes

Total: 30 minutes

For the beefiness & marinade:

• ▢ one pound flank steak (thinly sliced confronting the grain)
• ▢ 1/4 teaspoon baking soda
• ▢ one teaspoon cornstarch
• ▢ i teaspoon oil (whatsoever neutral oil, such as vegetable or canola)
• ▢ 1 teaspoon oyster sauce
• ▢ 1 tablespoon water

For the rest of the dish:

• ▢ 1 tablespoon light soy sauce
• ▢ ane teaspoon nighttime soy sauce
• ▢ two teaspoons ketchup
• ▢ ii teaspoons oyster sauce
• ▢ one/4 teaspoon carbohydrate
• ▢ 1/iv teaspoon sesame oil
• ▢ 1/four cup water
• ▢ 2 tablespoons oil
• ▢ 10 ounces pocket-sized onions (sliced into wedges; about 3 minor onions)

• In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and h2o. Mix until the liquid has been captivated, and prepare bated to marinate for at least xv minutes, or upward to xxx minutes.

• Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.

• Heat a wok over loftier rut 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 ane minute, until browned. Stir-fry for an additional 15-xxx 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 15 seconds, and so stir in the beef and onions for another 30 seconds. Serve over rice.

Calories: 268 kcal (13%) Carbohydrates: 9 thou (three%) Protein: 26 thou (52%) Fat: 14 chiliad (22%) Saturated Fat: 3 1000 (fifteen%) Trans Fatty: 1 g Cholesterol: 68 mg (23%) Sodium: 613 mg (26%) Potassium: 513 mg (fifteen%) Fiber: 1 yard (4%) Sugar: 4 g (4%) Vitamin A: 14 IU Vitamin C: five mg (6%) Calcium: 44 mg (4%) Iron: 2 mg (eleven%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our all-time to provide nutritional information as a full general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such every bit brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to make up one's mind nutritional data with the actual ingredients and quantities used.

Near Sarah

Sarah is the older daughter/sister in The Woks of Life family. Creator of quick and like shooting fish in a barrel recipes for harried domicile cooks and official Woks of Life photographer, she grew upward on episodes of Ready Set Cook and Expert Eats. She loves the outdoors (and of class, *cooking* outside), and her obsession with food continues to this 24-hour interval.

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