Beef with Onions & Rich Sauce: Delicious Chinese-Style Wok Dish

Ingredients

• 150 g Sirloin steak (rinsed cold, patted dry, silver skin and large fat pieces removed, cut into fine strips)
• Salt (to taste)
• 1 tbsp Cognac
• 4 tbsp Dark soy sauce (divided (1 tbsp for marinade, 3 tbsp for sauce))
• 1 tsp Cornstarch (cornstarch)
• 1 Onion (peeled and cut into strips)
• 1 Garlic clove (peeled and finely diced)
• 20 g Ginger (peeled and finely diced)
• 0.5 Bell pepper (seeded and cut into bite-sized pieces)
• 1 Spring onion (washed and cut into fine rings)
• 3 tbsp Sesame oil
• 20 ml Sake
• 50 ml Beef broth

Steps

1. 1

   Rinse the beef under cold water, pat dry, and remove any silver skin or large pieces of fat. Slice the meat into fine strips.

2. 2

   In a bowl, mix the beef strips with salt, the cognac, 1 tablespoon of the dark soy sauce, and the cornstarch until well combined.

3. 3

   Peel and finely dice the garlic and ginger. Mix them into the beef marinade.

4. 4

   Place the beef in the refrigerator and let it marinate for at least 30 minutes.

5. 5

   While the meat marinates, prepare the vegetables: peel the onion and cut into strips; wash, seed, and cut the bell pepper into bite-sized pieces; wash and slice the spring onion into fine rings.

6. 6

   Heat the sesame oil in a wok (or a large heavy pan) over high heat.

7. 7

   Add the beef to the wok and sear it quickly for about 2 minutes. Remove the meat from the wok and set aside.

8. 8

   Add the onions and bell peppers to the wok and stir-fry in the remaining oil.

9. 9

   Reduce the heat to medium. Return the beef to the wok along with the spring onion rings and fry for another 2 minutes.

10. 10

    Pour in the sake, the remaining 3 tablespoons of dark soy sauce, and the beef broth. Let the mixture simmer slightly until the sauce thickens and coats the ingredients.

Notes

For the best results, cut the beef across the grain into very thin strips. If you don't have a wok, use a large heavy pan and ensure it is well preheated. Serve with rice or noodles. Leftovers can be stored in the refrigerator for 1-2 days and reheated in a wok with a splash of broth or water to loosen the sauce.

Nutrition per serving

• main
• stir-fry
• beef
• wok
• dinner
• quick
• high-protein