The Authentic Story Behind the Dish
Stir-frying is an ancient Chinese cooking technique that has captivated food lovers worldwide, transforming simple ingredients into extraordinary meals. This restaurant-quality beef and onion stir-fry represents the perfect balance of traditional technique and modern culinary refinement, bringing the essence of Asian cuisine directly to your kitchen.
Ingredients
For the Beef Marinade
- 480 g rundvlees (flank steak of ossenhaas), in dunne plakjes
- 2 tl sojasaus
- 2¼ tl donkere sojasaus
- ¾ tl oestersaus
- ¾ tl suiker
- 1½ tl baking soda
- 4½ tl maïzena
- 3 tl plantaardige olie
- 1½ tl sesamolie
For the Stir-Fry
- 3 el plantaardige olie
- 190 g ui, in plakjes
- 4 stengels groene ui, in 5 cm stukken
- 4 knoflookteentjes, fijngehakt
- ¼ tl zout
- ¼ tl suiker
- 2-3 groene paprika’s, in plakjes
For the Sauce
- 3 tl donkere sojasaus
- 1½ tl oestersaus
- 1½ el Chinese kookwijn (Shaoxing wijn)
- ⅓ kopje water
- Zwarte peper naar smaak
Step-by-Step Cooking Instructions
Beef Preparation and Marination
- Slice the beef thinly against the grain (freezing for 20-30 minutes beforehand makes this easier).
- In a medium bowl, mix beef slices with soy sauces, oyster sauce, sugar, baking soda, and cornstarch.
- Add vegetable and sesame oils, massaging thoroughly to ensure even coating.
- Marinate beef for at least 15 minutes (up to 4 hours in the refrigerator for enhanced flavor).
Vegetable Preparation
- Slice onions into thin wedges.
- Cut green onions into 5 cm pieces.
- Mince garlic cloves.
- Slice green peppers into strips.
Sauce Preparation
- In a small bowl, combine dark soy sauce, oyster sauce, cooking wine, water, and black pepper.
- Mix well and set aside.
Cooking Process
- Heat a wok or large skillet on high heat until the oil starts smoking.
- Add 2 tablespoons of vegetable oil, coating the pan evenly.
- Add marinated beef in a single layer (work in batches if necessary).
- Sear beef for 30 seconds without stirring, then stir-fry for 1-2 minutes until about 80% cooked.
- Remove beef and set aside.
- In the same wok, add remaining oil.
- Stir-fry minced garlic for 10 seconds until fragrant.
- Add sliced onions, sprinkle with salt and sugar. Stir-fry for 1-2 minutes until softening.
- Add green peppers and stir-fry for another minute.
- Return beef to the wok and add the prepared sauce.
- Stir-fry for 1-2 minutes until sauce thickens and coats ingredients.
- Add green onions in the last 30 seconds of cooking.
- Taste and adjust seasoning if needed.
Serving Suggestions
- Serve immediately on a serving platter
- Accompany with steamed rice
- Garnish with additional chopped green onions
Nutritional Information
- Calories: Approximately 320 per serving
- Protein: 28g
- Carbohydrates: 12g
- Fat: 18g
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Pro Cooking Tips
- Slice beef against the grain for maximum tenderness
- Use high heat for authentic wok hei (breath of the wok) flavor
- Don’t overcrowd the pan to ensure proper caramelization
- Prepare all ingredients before starting to cook
Recipe Variations
- Substitute beef with chicken or tofu
- Use red bell peppers for added color
- Add mushrooms for extra umami flavor
- Make it spicy by adding chili flakes or Sichuan pepper
Frequently Asked Questions
- Can I use a different cut of beef? Yes, sirloin or ribeye work well as alternatives.
- How do I prevent the beef from becoming tough? Marinate with baking soda and cornstarch, and avoid overcooking.
- Is this dish gluten-free? No, due to soy sauce. Use gluten-free alternatives for a GF version.
- Can I make this vegetarian? Replace beef with firm tofu or seitan.
- How long can I store leftovers? Refrigerate in an airtight container for up to 2 days.
Storage and Make-Ahead Tips
- Marinate beef up to 4 hours in advance
- Prep vegetables earlier in the day
- Store cooked dish in refrigerator for 1-2 days
- Reheat quickly in a hot wok to maintain texture
Enjoy your restaurant-quality beef and onion stir-fry – a perfect blend of tradition and flavor!