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Chinese Beef with Onions
A quick and classic Chinese stir‑fry of thinly sliced beef and caramelized onions, flavored with thick soy sauce, oyster sauce and a light flour coating. Served hot over fragrant rice, this dish is ready in under two hours including a short marination.
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Cost Breakdown
Critical Success Points
- • Marinating the beef for at least 1 hour
- • Ensuring the wok is extremely hot before adding oil and aromatics
- • Stir‑frying the beef quickly on high heat to keep it tender
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep face away.
- • Make sure the beef reaches an internal temperature of at least 63 °C (145 °F) for safety.
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