Go Back
–+ servings
Bœuf aux oignons

Chinese beef and onion stir fry

The authentic recipe for beef with Chinese onions. A simple, quick and delicious dish
Print Recipe Pinner la recette
4.81/5 (208)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main course
Cuisine: Chinese
Servings: 2 portions
Calories: 448kcal
Author: Marc Winer

Equipment

Ingredients

Sauce

Marinade

  • 300 g beef thinly sliced
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoons cornstarch

Other ingredients

  • 1 tablespoons oil for cooking
  • 2 teaspoon grated ginger
  • 5 dried red chilies optional
  • 4 cloves garlic minced
  • 4 green onions cut on the bias into 1 cm pieces
  • 1 onion sliced
US Customary - Metric

Procédé

  • (Optional) For an even more authentic taste, you can pre-marinate the meat in 140 ml of water and one teaspoon of baking soda for 30 min, rinse well, then marinate for 10 min with the next step
  • Marinate the meat for 10 min with salt, pepper and cornstarch
    1 pinch salt, 1 pinch black pepper, 1 tablespoons cornstarch
  • Mix the sauce ingredients: hoisin, soy sauce, brown sugar and water
    3 tablespoons hoisin sauce, 2 tablespoons light soy sauce, 1 tablespoons brown sugar, 1.5 tablespoons water
  • Heat some oil in a pan over high heat. When it is very hot, add the beef and stir-fry for 3 min. Set aside
    300 g beef, 1 tablespoons oil
  • Lower the heat to medium-low and stir-fry the chili for 1 min, then add the garlic and ginger and cook for 2 min
    2 teaspoon grated ginger, 5 dried red chilies, 4 cloves garlic
  • Raise the heat to medium. Add the onion and stir-fry for 5 min until it browns
    1 onion
  • Add the meat and toss for 30 seconds
  • Add the green onions and the sauce and stir for 5 min over medium-high heat
    4 green onions

Notes

In general, you should choose tender cuts that cook quickly, such as rump steak, pear or merlan. However, the (optional) baking-soda technique described in the recipe allows you to use any cut.
Be careful in the first step: using too much baking soda can alter the flavour of the meat for the worse. If you are not sure you can measure the quantities accurately, skip this step

Nutrition

Serving: 250g | Calories: 448kcal | Féculents: 18g | Protein: 32g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Graisses trans: 0.04g | Cholesterol: 92mg | Sodium: 186mg | Potassium: 573mg | Fiber: 2g | Sugar: 9g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !