Chinese-Style Stir-Fried Beef with Onions

Ingredients

• 400 g Beef steak (flank or rump) (Thinly sliced into 2‑3 mm strips)
• 4 c. à soupe Light soy sauce (Approximately 60 ml)
• 2 c. à soupe Dark soy sauce (Approximately 30 ml, adds color and richness)
• 2 c. à soupe Oyster sauce (Approximately 30 ml)
• ½ c. à café Baking soda (cooking) (Approximately 2 g, helps tenderize the meat)
• 1 c. à soupe Potato starch (Approximately 10 g, to coat the meat)
• 1 c. à soupe Neutral oil (sunflower or peanut) (For the marinade)
• 1 piece Medium onion (Sliced into 4‑5 mm strips)
• 1 piece Garlic clove (Finely chopped)
• 2 c. à soupe Cooking oil (peanut or sunflower) (For the wok)
• 1 c. à café White sugar (Balances the salt)
• 5 cl Water (To dilute the sauce)
• ¼ c. à café Ground black pepper (To taste)
• 1 c. à café Sesame oil (Add at the end of cooking for aroma)

Instructions

1. Slice the beef

   Cut the steak into thin strips about 2‑3 mm thick, separating them slightly to prevent sticking.

   Time: PT5M

2. Marinate the meat

   In a bowl, mix the light soy sauce, dark soy sauce, oyster sauce, baking soda, potato starch and neutral oil. Add the beef strips and mix well to coat each piece. Let rest 30 minutes at room temperature.

   Time: PT35M

3. Prepare the aromatics

   Slice the onion into 4‑5 mm strips. Finely chop the garlic clove.

   Time: PT5M

4. Prepare the cooking sauce

   In a small bowl, mix 2 c. à soupe light soy sauce, 1 c. à soupe dark soy sauce, 1 c. à soupe oyster sauce, 1 c. à café sugar, 5 cl water and the pepper. Set aside.

   Time: PT5M

5. Sear the beef

   Heat the wok over medium heat with 2 c. à soupe oil. When the oil is hot, add the marinated beef and sear for 1 minute, stirring quickly. Remove the beef and set aside, keeping the oil in the wok.

   Time: PT1M

   Temperature: feu moyen

6. Cook the garlic

   Add the chopped garlic to the hot oil and sauté for 10 seconds, just until it releases its aroma.

   Time: PT0M10S

   Temperature: feu moyen

7. Cook the onion

   Add the sliced onion and stir‑fry for 1 minute, it should stay slightly crunchy.

   Time: PT1M

   Temperature: feu moyen

8. Simmer everything

   Return the beef to the wok, pour in the prepared cooking sauce, mix well and cook 1‑2 minutes so the sauce coats the meat and vegetables.

   Time: PT2M

   Temperature: feu moyen

9. Finishing and serving

   Drizzle the dish with a splash of sesame oil, give a final stir and serve immediately with steamed white rice.

   Time: PT30S

Nutrition Facts

Calories

400

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef steak (flank or rump): Chicken breast, Turkey cutlet
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Dark soy sauce: Homemade dark soy sauce
• Instead of Oyster sauce: Mushroom sauce, Soy sauce + a little sugar
• Instead of Baking soda (cooking): Baking powder (in small amount)
• Instead of Potato starch: Cornstarch, Corn starch
• Instead of Neutral oil (sunflower or peanut): Canola oil
• Instead of Medium onion: Shallot, Leek (white part)
• Instead of Garlic clove: Garlic powder (¼ c. à café)
• Instead of Cooking oil (peanut or sunflower): Canola oil
• Instead of White sugar: Honey (½ c. à café), Cane sugar
• Instead of Ground black pepper: White pepper
• Instead of Sesame oil: Toasted sesame oil

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl (medium)
• Tablespoons (measure)
• Wok or sauté pan
• Wooden or silicone spatula
• Small bowl for cooking sauce

Critical Steps — Do Not Skip

• Marinate the meat with baking soda to ensure a very tender texture.
• Sear the beef quickly over medium heat to avoid drying it out.
• Do not overcook the onion so it retains its crunch.
• Add sesame oil at the end of cooking to preserve its aroma.

Chef Tips from the Video

• Place the meat in the freezer for 15 minutes before slicing to obtain ultra‑thin strips.
• Use a very hot wok to achieve the famous “wok‑hei” (smoky aroma).
• Add the sesame oil just before serving to preserve its delicate fragrance.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2 to 3 days.

Freezer: The dish freezes up to 1 month; thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• Prepare the marinade the day before and let the meat rest in the refrigerator; this enhances tenderness.
• The cooking sauce can be made ahead and kept refrigerated for 2 days.