Chinese Beef and Onion Stir Fry Recipe
Ingredients:
- 300 g sirloin steak (or rib eye, flank steak, or blade steak), thinly sliced against the grain
- 1/2 white onion (or yellow onion), sliced
- 4-5 slices ginger
- 3 cloves garlic, thinly sliced
- 1 stalk green onion, cut into 2-inch pieces
Marinade:
- 1 tablespoon soy sauce
- 1/2 tablespoon Shaoxing cooking wine
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon oil
Sauce:
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 1/2 tablespoons oyster sauce
- 1/2 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
- 1 teaspoon dark soy sauce (for color, can substitute with regular soy sauce)
- 1/2 cup water
Instructions:
Preparation:
- Peel and slice the onion, garlic, and ginger as specified. Cut the green onion into pieces. Set aside.
- Thinly slice the beef against the grain. Marinate the beef with soy sauce, Shaoxing wine, water, and sesame oil for 15 minutes. Add cornstarch and oil to the marinated beef just before cooking.
Make the Stir Fry Sauce:
- In a small bowl, mix soy sauce and cornstarch until smooth. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Mix well and set aside.
Stir Fry:
- Heat a large frying pan or wok over high heat. Add oil.
- Add the marinated beef to the hot pan. Spread it out to sear and cook until 90% done, about 2-4 minutes depending on thickness. Remove beef from pan and set aside.
- Add a little more oil to the pan. Add ginger slices and toast for about 1 minute until lightly browned.
- Add sliced onion and stir fry for about 2 minutes until softened and slightly browned.
- Push onions and ginger to the side of the pan. Stir the sauce mixture and pour into the pan, stirring constantly until it thickens and turns dark brown.
- Mix in the onions and then add the cooked beef back into the pan. Add green onions.
- Stir fry everything together for about 1 minute until well combined and heated through.
Serve hot over steamed rice or noodles. Enjoy your Chinese Beef and Onion Stir Fry!
Here are some tips to elevate your Chinese Beef and Onion Stir Fry to the next level of deliciousness:
- High-Quality Beef: Choose a tender cut of beef like sirloin, rib eye, or flank steak. Slice it thinly against the grain to ensure it remains tender after cooking.
- Marinating Time: Allow the beef to marinate for at least 15 minutes. For even more flavor, you can marinate it for up to 30 minutes in the fridge.
- Velveting Technique: After marinating the beef with cornstarch and oil, you can briefly blanch the beef in boiling water (or oil blanching) before stir-frying. This technique helps to seal in juices and maintain a tender texture.
- Hot Wok/Cooking Pan: Ensure your wok or frying pan is very hot before adding the beef. This helps to sear the beef quickly, locking in juices and flavor.
- Stir Fry in Batches: Stir fry the beef in batches if your pan is not large enough. Overcrowding the pan can lead to steaming instead of searing.
- Aromatics: Toast the ginger slices until fragrant before adding other ingredients. This enhances the aroma and flavor of the dish.
- Sauce Consistency: When preparing the sauce, make sure to mix the cornstarch well with the liquids to avoid lumps. Stir continuously until the sauce thickens and becomes glossy.
- Balancing Flavors: Taste the sauce before adding it to the stir fry. Adjust the seasoning if needed by adding a bit more soy sauce for saltiness, sugar for sweetness, or a dash of vinegar for acidity.
- Crispy Vegetables: If you prefer a bit of crunch in your stir fry, you can stir fry the onions and green onions for a shorter time to retain some crispiness.
- Finishing Touch: Just before serving, drizzle a little extra sesame oil over the dish for added fragrance and shine.
By following these tips, you can create a Chinese Beef and Onion Stir Fry that is bursting with flavor, tender, and absolutely delightful!
Achieving the perfect Chinese Beef and Onion Stir Fry requires attention to detail and a few tricks to bring out the best flavors and textures. Here are some secrets to help you:
- Prep and Organization: Have all your ingredients prepared and organized before you start cooking. This includes slicing the beef thinly against the grain, preparing the aromatics (ginger, garlic, onions), and mixing the sauce ahead of time.
- High Heat Cooking: Use a well-seasoned wok or a large skillet and heat it over high heat until smoking hot. This ensures that the beef will sear quickly, locking in juices and creating a nice caramelization.
- Velveting Technique: To ensure your beef stays tender, marinate it with a mixture that includes cornstarch and a bit of oil. Optionally, you can briefly blanch the beef in boiling water (or oil blanching) before stir-frying. This step creates a protective coating that keeps the beef juicy.
- Aromatics First: Start by stir-frying the aromatics (ginger, garlic) until fragrant. This step infuses the oil with their flavors before adding other ingredients.
- Stir-Fry in Batches: Avoid overcrowding the pan. Stir-fry the beef in batches if necessary to ensure it sears properly without steaming. Overcrowding leads to uneven cooking and loss of flavor.
- Quick Cooking: Stir-fry each ingredient quickly over high heat. This maintains crispness in the vegetables and ensures the beef remains tender.
- Sauce Thickness: Mix the sauce ingredients well and add them to the pan at the right moment. Stir continuously until the sauce thickens and coats the beef and vegetables evenly. The sauce should be glossy and cling to the ingredients.
- Balancing Flavors: Taste and adjust the seasoning of the sauce before adding it to the stir fry. Balance the flavors by adjusting the amount of soy sauce (for saltiness), sugar (for sweetness), and vinegar or citrus juice (for acidity).
- Finishing Touches: Just before serving, toss in the green onions (scallions) to add freshness and color to the dish. A drizzle of sesame oil at the end enhances the aroma.
- Serve Immediately: Chinese stir-fries are best enjoyed immediately after cooking while still hot and fresh. Serve your Beef and Onion Stir Fry over steamed rice or noodles for a complete meal.
By following these secrets, you’ll be able to create a Chinese Beef and Onion Stir Fry that’s not only delicious but also rivals your favorite restaurant’s version!
Here are some commonly asked questions and their answers related to Chinese Beef and Onion Stir Fry:
- What cut of beef is best for Chinese Beef and Onion Stir Fry?
- Tender cuts like sirloin, rib eye, flank steak, or blade steak work well. Slice thinly against the grain for tenderness.
- How do you slice beef thinly for stir fry?
- Place the beef in the freezer for about 15 minutes to firm it up slightly. Then, slice against the grain into thin strips.
- Do I have to marinate the beef?
- Marinating the beef helps to tenderize it and infuse flavor. It’s recommended for best results, but if you’re short on time, a brief marinade is sufficient.
- Can I substitute Shaoxing cooking wine?
- Yes, you can substitute with dry sherry or rice wine. If you prefer not to use alcohol, you can omit it or use a bit of chicken broth as a substitute.
- What can I use instead of dark soy sauce for color?
- Regular soy sauce can be used instead of dark soy sauce, though it may not impart the same depth of color.
- How do I prevent the beef from becoming tough?
- Slice the beef thinly against the grain and marinate it with cornstarch and oil. Stir-fry quickly over high heat to maintain tenderness.
- How do I thicken the sauce?
- Mix cornstarch with water and add it to the sauce. Stir continuously over heat until the sauce thickens to your desired consistency.
- What should I serve with Chinese Beef and Onion Stir Fry?
- It’s traditionally served over steamed rice, but you can also serve it with noodles or even on its own as a main dish.
- How can I make the dish spicier?
- Add chopped fresh chili peppers or a dash of chili oil when stir-frying the aromatics. You can also adjust the amount of black pepper or add a bit of chili sauce to the sauce mixture.
- Can I make this dish ahead of time?
- While it’s best enjoyed fresh, you can prepare some components ahead of time (like slicing the beef and preparing the sauce). Stir-fry just before serving for best results.
- How do I reheat leftover Beef and Onion Stir Fry?
- Reheat gently in a pan over low to medium heat, adding a splash of water or broth to prevent drying out.
- Can I use frozen beef for this dish?
- It’s best to use fresh beef for optimal texture and flavor. If using frozen beef, ensure it’s completely thawed and pat dry before cooking.
- Is this dish gluten-free?
- It can be made gluten-free by using gluten-free soy sauce and ensuring all other ingredients are gluten-free.
- What vegetables can I add to this stir fry?
- Besides onions, you can add bell peppers, broccoli, snap peas, or bok choy for added color and texture.
- How do I make the dish less salty?
- Use low-sodium soy sauce and adjust the amount of soy sauce used in the recipe. You can also balance the saltiness with a bit more sugar or a squeeze of citrus juice.
- What’s the best oil for stir frying?
- Use a high smoke point oil like peanut oil, vegetable oil, or canola oil for stir frying over high heat.
- Why is my stir fry beef tough?
- Overcooking or not slicing the beef thinly enough against the grain can lead to toughness. Make sure to cook the beef quickly over high heat.
- Can I make this dish without onions?
- Onions add sweetness and flavor to the dish, but you can omit them or substitute with other vegetables if desired.
- How do I know when the beef is cooked?
- The beef should be cooked through but still tender. It should change color and become opaque.
- How do I store leftover stir fry?
- Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- What’s the difference between oyster sauce and hoisin sauce?
- Oyster sauce is savory and adds depth of flavor, while hoisin sauce is sweeter and adds a different layer of sweetness and complexity to the dish.
- Can I make this dish spicy?
- Yes, you can add chili peppers or chili sauce to the dish to make it spicier according to your taste.
- Can I use other types of meat instead of beef?
- Yes, you can use chicken, pork, or even tofu as alternatives to beef in this stir-fry dish.
- How do I prevent my stir fry from becoming watery?
- Make sure to stir-fry over high heat and don’t overcrowd the pan. This allows excess moisture to evaporate quickly.
- What’s the purpose of adding sesame oil?
- Sesame oil adds a nutty aroma and flavor to the dish. Use it sparingly as a finishing touch to enhance the overall taste.
- Can I make this dish with frozen vegetables?
- While fresh vegetables are recommended for best texture, you can use frozen vegetables. Ensure they are thawed and drained before adding to the stir fry.
- How can I make this dish more colorful?
- Add a variety of colorful vegetables like red bell peppers, carrots, or snow peas to brighten up the dish.
- What’s the difference between light soy sauce and dark soy sauce?
- Light soy sauce is lighter in color and saltier, while dark soy sauce is darker and has a richer, slightly sweeter flavor.
- Can I use rice vinegar instead of Shaoxing wine?
- Yes, rice vinegar can be used as a substitute for Shaoxing wine in this recipe.
- What should I do if my sauce is too thick?
- Thin it out with a little water or broth until you reach the desired consistency.
- How can I make the dish more flavorful?
- Increase the amount of garlic, ginger, and green onions. You can also add a splash of chicken broth or a sprinkle of Chinese five-spice powder for extra flavor.
- Can I use pre-cut stir fry beef from the store?
- Pre-cut stir fry beef can be convenient, but slicing your own ensures thinner, more uniform slices for better texture.
- How can I make this dish more authentic?
- Use traditional Chinese ingredients like Shaoxing wine, dark soy sauce, and oyster sauce. Pay attention to the cooking technique of high heat and quick stir-frying.
- Can I add peanuts or cashews to this stir fry?
- Absolutely! Adding nuts can add crunch and flavor. Toast them lightly before adding to enhance their nuttiness.
- What’s the best way to slice ginger for stir fry?
- Peel the ginger and slice it thinly. You can also julienne or mince it according to your preference.
- How do I prevent the garlic from burning?
- Stir-fry the garlic briefly over high heat until fragrant, then immediately add the next ingredient or liquid to prevent burning.
- Can I make this dish vegetarian?
- Yes, substitute the beef with tofu or seitan strips and use vegetarian oyster sauce or hoisin sauce.
- How do I know when the onions are cooked?
- The onions should be softened and slightly caramelized, but still have some crunch.
- Can I make this dish with frozen onions?
- Fresh onions are recommended for best texture, but thawed and drained frozen onions can be used in a pinch.
- How can I make the sauce more glossy?
- Make sure to stir the cornstarch mixture well before adding it to the sauce. Stir continuously over heat until the sauce thickens and becomes glossy.
These answers should help you navigate through making a delicious Chinese Beef and Onion Stir Fry with confidence!