Beef Stir Fry

Ingredients

• 300 g beef tenderloin (Cut into 1/2 cm thin strips, preferably against the grain.)
• 0.5 onion (Sliced or cut into stir-fry-sized pieces.)
• 50 g coriander (Chopped.)
• 3 slice ginger
• 0.333 tsp baking soda (Dissolve in 1 tablespoon water before mixing with the beef.)
• 1 tbsp water (Used to dissolve the baking soda.)
• 1 tbsp soy sauce (Use 1/2 tablespoon for marinating the beef and 1/2 tablespoon for seasoning the dish.)
• 2 tbsp rice wine (Use 1 tablespoon for marinating and 1 tablespoon to finish the dish.)
• 0.5 tbsp oyster sauce (May be substituted with the same amount of soy sauce.)
• 0.5 tsp black pepper powder (Use more or less to taste; additional pepper at the end is optional.)
• 2 tbsp cornstarch
• 2 tbsp oil (Use 1 tablespoon to cook the beef and 1 tablespoon for the onion and ginger; the recipe also mentions an optional 1/2 tablespoon finishing oil or sesame oil.)

Steps

1. 1

   Dissolve the baking soda in 1 tablespoon of water. Mix the solution thoroughly with the beef so it coats the strips evenly, then set the beef aside for 20 minutes.

2. 2

   Add the soy sauce, oyster sauce, 1 tablespoon of rice wine, black pepper, and cornstarch to the beef. Mix well to coat the strips, then marinate for another 10 minutes.

3. 3

   Heat 1 tablespoon of oil in a pan over medium heat.

4. 4

   Add the marinated beef to the pan and cook until just cooked through, about 3–5 minutes. Transfer the beef out of the pan and set it aside.

5. 5

   Add the remaining 1 tablespoon of oil to the pan.

6. 6

   Add the ginger and onion. Cook until the onion softens.

7. 7

   Return the cooked beef to the pan and add 1/2 tablespoon of soy sauce and the chopped coriander. Stir-fry everything together.

8. 8

   Let the beef and vegetables sizzle, turning them a couple of times, until lightly caramelized, about 3 minutes.

9. 9

   Add the remaining 1 tablespoon of rice wine and season with additional black pepper if desired.

10. 10

    For an optional glossy finish, mix in 1/2 tablespoon of oil or sesame oil.

11. 11

    Serve hot.

Notes

The source recommends a non-stick pan unless you are experienced with a wok, because the cornstarch-coated beef may stick. Thinly slice the beef against the grain for tenderness. The onion may be replaced with slightly sweet vegetables such as bell pepper, snow peas, or broccoli. Rice wine may be replaced with white wine; if omitted, the source suggests using the same amount of water to dissolve the cornstarch. The source also notes that rinsing the beef after the baking-soda treatment is optional if you are concerned about a soapy taste.

Nutrition per serving

• main
• stir-fried
• Chinese-inspired
• high-protein
• quick dinner
• restaurant-style
• dairy-free