Chinese Beef with Onions

Ingredients

• 500 g Beef (flank steak or sirloin) (Thinly sliced against the grain)
• 1 tsp Salt
• 1 tbsp Thick soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Vegetable oil (for marinade)
• 10 g Wheat flour (About 2 teaspoons; helps thicken sauce)
• 2 medium Onions (Thinly sliced into strips)
• 4 tbsp Vegetable oil (for stir‑fry) (High‑smoke‑point oil)
• 1 pinch Ground white pepper (To finish)

Instructions

1. Slice the beef

   Trim any excess fat and slice the beef thinly across the grain, about 2‑3 mm thick.

   Time: PT5M

2. Make the marinade

   In a mixing bowl combine 1 tsp salt, 1 tbsp thick soy sauce, 1 tbsp oyster sauce, 1 tbsp vegetable oil and 10 g wheat flour. Add the sliced beef and toss until evenly coated.

   Time: PT2M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for 1 hour to let the flavors penetrate and the beef tenderise.

   Time: PT1H

4. Slice the onions

   Peel the onions and cut them into thin strips (julienne).

   Time: PT5M

5. Heat the wok

   Add 4 tbsp oil to the wok and heat over very high heat until the oil just begins to shimmer.

   Time: PT2M

   Temperature: high

6. Stir‑fry the onions

   Add the sliced onions to the wok. Stir constantly for 2‑3 minutes until they become translucent and start to soften.

   Time: PT3M

   Temperature: high

7. Add the beef

   Give the marinated beef a quick toss to separate the pieces, then add it to the wok. Stir‑fry for another 2‑3 minutes, or until the beef is just cooked through and the sauce coats the meat.

   Time: PT3M

   Temperature: high

8. Finish and serve

   Sprinkle a pinch of ground white pepper, give a final quick stir, and serve immediately with a bowl of steamed fragrant rice.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

13 g

Fat

18 g

Fiber

2 g