Bœuf aux oignons ultra tendre Les secrets de la cuisine chinoise

Ingredients

• 500 g Beef (grill or stew cut) (Slice thin (~1/10 cm) against the grain for tenderness)
• 1.5 tsp Light Soy Sauce (Chinese light soy sauce)
• 1 tbsp Dark Soy Sauce (Adds color and depth)
• 0.5 tbsp Oyster Sauce (Chinese oyster sauce)
• 1 pinch Salt (Regular table salt)
• 1 pinch Ground Black Pepper (Freshly ground)
• 1 tsp Baking Soda (Helps tenderize the beef)
• 1 tbsp Water (for baking soda mix) (Room temperature)
• 1 tbsp Cornstarch (Creates a protective coating)
• 0.5 tbsp Toasted Sesame Oil (Adds nutty aroma)
• 3 tbsp Sunflower Oil (High smoke‑point oil for stir‑frying)
• 350 g Onion (Cut into bite‑size pieces; keep base intact while cutting)
• 1 bunch Scallion (Green Onion) (Separate white and green parts; white part cooks longer)
• 4 cloves Garlic (Peeled and minced)
• 2 tbsp Shaoxing Cooking Wine (Chinese rice wine for deglazing)
• 80 ml Water (for sauce) (Helps create the glaze)

Instructions

1. Slice and marinate beef

   Observe the grain of the beef and cut it perpendicular to the fibers into thin strips about 1/10 cm thick. Place the strips in a large mixing bowl. Add light soy sauce, dark soy sauce, oyster sauce, a pinch of salt and pepper. Mix thoroughly. In a small bowl combine baking soda with 1 tbsp water, stir (it may not dissolve completely) and add to the beef, mixing again. Sprinkle cornstarch over the meat and coat evenly. Finally drizzle toasted sesame oil and gently toss without crushing the pieces. Set aside while you prepare the vegetables.

   Time: PT5M

2. Prepare vegetables

   Peel the onions, remove the root base, then cut the onion into bite‑size pieces. Separate the white and green parts of the scallion; slice the white part thinly and cut the green part into 2‑inch sections. Peel and mince the garlic cloves.

   Time: PT5M

3. Sauté onions

   Heat the wok over high heat until very hot. Add 1 tbsp sunflower oil, then add the onion pieces and a pinch of salt. Stir constantly for about 3 minutes 30 seconds until the onions soften but still retain a slight crunch. Transfer the onions to a plate and set aside.

   Time: PT4M

   Temperature: high (≈400°F)

4. Stir‑fry garlic and beef

   Add the remaining 2 tbsp sunflower oil to the same wok and heat until shimmering. Add the minced garlic and stir for about 10 seconds. Add the marinated beef strips, spreading them in a single layer. Let them sear without moving for 30 seconds, then flip and sear the other side for another 30 seconds.

   Time: PT2M

   Temperature: high (≈400°F)

5. Add cooking wine

   Pour 2 tbsp Shaoxing wine around the edges of the wok and stir for about 20 seconds. The alcohol will evaporate, leaving a fragrant note and lifting the browned bits.

   Time: PT0M20S

   Temperature: high

6. Add soy and oyster sauces

   Add 1 tbsp dark soy sauce and 0.5 tbsp oyster sauce to the pan edges. Stir for another 20 seconds until the sauces coat the beef and begin to caramelize.

   Time: PT0M20S

   Temperature: high

7. Create the glaze

   Add 80 ml water and stir for 30 seconds. The cornstarch coating on the beef will thicken the liquid into a glossy sauce.

   Time: PT0M30S

   Temperature: high

8. Finish with vegetables

   Return the sautéed onions, the green scallion pieces, and a pinch of pepper to the wok. Toss everything together for about 20 seconds, then turn off the heat. Serve immediately over fragrant long‑grain rice.

   Time: PT0M20S

Nutrition Facts

Calories

410

Protein

27 g

Carbohydrates

20 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (grill or stew cut): Flank steak, Sirloin, Skirt steak
• Instead of Light Soy Sauce: Tamari (lower sodium)
• Instead of Dark Soy Sauce: Molasses mixed with light soy
• Instead of Oyster Sauce: Hoisin sauce (less briny)
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Cornstarch: Potato starch
• Instead of Toasted Sesame Oil: Regular sesame oil (less toasted)
• Instead of Sunflower Oil: Canola oil, Peanut oil
• Instead of Onion: Shallots
• Instead of Scallion (Green Onion): Leek (white part only)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Shaoxing Cooking Wine: Dry sherry, Mirin

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Mixing Bowl
• Measuring Spoons
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Plate (for holding onions)

Critical Steps — Do Not Skip

• Slice beef against the grain and follow the exact marination order.
• Sauté onions with salt for the right texture.
• High‑heat sear of the beef without over‑stirring.
• Final quick toss with vegetables to preserve crunch.

Chef Tips from the Video

• A wok that is properly pre‑heated gives the best sear and prevents the beef from steaming.
• Do not stir the beef continuously; let it develop a crust before flipping.
• Use toasted sesame oil only at the end of the marination to preserve its delicate aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freezing is not recommended as the texture of the beef may become mushy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice and marinate the beef up to 30 minutes ahead; keep refrigerated.
• Pre‑cut the onions and scallion and store them in a sealed container.
• Measure all sauces in advance and keep them together for quick addition.

Frequently Asked Questions