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Chinese Beef Onion Stir-fry

The authentic recipe for Chinese beef and onions. A simple, quick, and delicious dish
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4.80/5 (200)
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

  • 3 tablespoons of hoisin sauce
  • 2 tablespoons of light soy sauce
  • 1 tablespoon of brown sugar
  • 1.5 tablespoons water

Marinade

  • 300 g beef in thin strips
  • 1 pinch salt
  • 1 pinch Black pepper
  • 1 tablespoon cornstarch

Other ingredients

  • 1 tablespoon oil for cooking
  • 2 teaspoons of grated ginger
  • 5 dried red chili peppers optional
  • 4 cloves garlic minced
  • 4 green onions sliced diagonally 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 140ml of water and a teaspoon of baking soda for 30 minutes and rinse well before marinating for 10 minutes with the next step
  • Marinate the meat for 10 minutes in salt, pepper, and cornstarch
    1 pinch salt, 1 pinch Black pepper, 1 tablespoon cornstarch
  • Mix the sauce ingredients: hoisin, soy sauce, brown sugar, and water
    3 tablespoons of hoisin sauce, 2 tablespoons of light soy sauce, 1 tablespoon of brown sugar, 1.5 tablespoons water
  • In a pan, heat oil over high heat. When it's very hot, add the beef and stir-fry for 3 minutes. Set aside
    300 g beef, 1 tablespoon oil
  • Lower the heat to medium-low and stir-fry the chili for 1 minute, then add the garlic and ginger and stir-fry for 2 minutes
    2 teaspoons of grated ginger, 5 dried red chili peppers, 4 cloves garlic
  • Increase to medium heat. Add the onion and stir-fry for 5 minutes until it browns
    1 onion
  • Add the meat, mix for 30 seconds
  • Add the green onions and the sauce and mix for 5 minutes over medium-high heat
    4 green onions

Notes

Generally, we prefer high-quality cuts that cook quickly. For example, rump steak, sirloin, or whiting. However, the (optional) baking soda technique described in the recipe allows you to use any cut.
Be careful with the first step, using too much baking soda can change the taste of the meat in a bad way. If you're not sure you can measure the quantities correctly, skip this step

Nutrition

Serving: 250g | Calories: 448kcal | Féculents: 18g | Protein: 32g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 186mg | Potassium: 573mg | Fiber: 2g | Sugar: 9g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg
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