Lion Beef (Chinese Stir-Fry of Thinly Sliced Beef)

Ingredients

• 500 g Beef (fondue‑type or steak to be sliced into strips) (Very thinly sliced, across the grain)
• 1 cuillère à café Baking soda (To tenderize the meat)
• 2 cuillères à soupe Cornstarch (Maïzena) (Coats the meat to make it tender and slightly crispy)
• 1 cuillère à soupe Fresh ginger (Finely grated)
• 1 grand Yellow onion (Thinly sliced into strips)
• 2 cuillères à soupe Cooking oil (peanut oil or sunflower oil) (High smoke point)
• 3 cuillères à soupe Light soy sauce (Can be replaced with tamari for gluten‑free version)
• 1 cuillère à soupe White sugar
• 1 cuillère à soupe Rice vinegar
• 100 ml Chicken or water broth (To deglaze and extend cooking)
• à goût Salt
• à goût Ground black pepper
• 300 g Cooked white rice (For serving)

Instructions

1. Prepare the meat

   Cut the beef into very thin strips (about 2 mm) across the grain. Place the strips in a bowl, add the baking soda and cornstarch, mix to coat evenly.

   Time: PT10M

2. Marinate the meat

   Cover the bowl with plastic wrap and let rest in the refrigerator overnight (or at least 8 h).

   Time: PT8H

   Temperature: 4°C

3. Prepare the aromatics

   Peel and finely grate the fresh ginger. Thinly slice the onion into strips.

   Time: PT5M

4. Heat the wok

   Pour 1 c. à soupe oil into the wok, heat over high heat until the oil begins to lightly smoke.

   Time: PT2M

   Temperature: high

5. Stir‑fry the first half of the beef

   Add half of the beef strips to the wok, spread in a single layer and stir‑fry 2‑3 minutes until lightly colored. Remove and set aside.

   Time: PT3M

   Temperature: high

6. Stir‑fry the second half of the beef

   Repeat with the remaining strips. Set aside with the first portion.

   Time: PT3M

   Temperature: high

7. Sauté the onions and ginger

   Add the second tablespoon of oil to the wok, then the onions and grated ginger. Stir‑fry over high heat 5 minutes until the onions become translucent.

   Time: PT5M

   Temperature: high

8. Deglaze and add the sauce

   Pour in the soy sauce, sugar, rice vinegar and broth. Bring to a boil, then reduce heat and simmer 5‑6 minutes until the sauce thickens slightly.

   Time: PT6M

   Temperature: medium

9. Reincorporate the beef

   Return the stir‑fried beef to the wok, quickly toss to coat with sauce and heat through for 2 minutes.

   Time: PT2M

   Temperature: high

10. Serve

    Place the cooked rice on plates, spoon the lion beef over it and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (fondue‑type or steak to be sliced into strips): Beef tenderloin, Rump steak
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Yellow onion: Shallot
• Instead of Cooking oil (peanut oil or sunflower oil): Canola oil
• Instead of Light soy sauce: Low‑sodium soy sauce
• Instead of White sugar: Cane sugar
• Instead of Rice vinegar: Apple cider vinegar (less sweet)
• Instead of Chicken or water broth: Water
• Instead of Cooked white rice: Jasmine rice, Basmati rice

Equipment Needed

• Wok or large skillet
• Chef’s knife
• Cutting board
• Mixing bowl
• Measuring spoons (teaspoon and tablespoon)
• Spatula or ladle
• Rice container (optional)

Critical Steps — Do Not Skip

• Slice the beef very thinly
• Coat the meat with baking soda + cornstarch and marinate overnight
• Cook the beef in two batches to avoid overcrowding the wok
• Maintain high heat during searing

Chef Tips from the Video

• Use peanut oil for its high smoke point.
• Add a small teaspoon of rice wine for deeper flavor.
• Serve with fragrant jasmine rice for an aromatic contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 3 to 4 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

• Marinate the meat the night before to save time on the day.
• Pre‑measure the sauce (soy sauce, sugar, vinegar) in a small bowl.