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Better Than Takeaway Chinese Beef & Onion Stir Fry
I’ve been doing that thing recently where I’ve been cooking loads of super quick, super delicious stir fries made with store cupboard ingredients but I’ve not actually been sharing any of them with you. That changes today with this easy, speedy 20-minute recipe for a Chinese Beef & Onion Stir Fry that is tones tastier and healthier than anything you could find at the takeaway.
If you’ve got one of those thin steaks better suited for stir fries rather than grilling in the freezer (one of the only meats that you can still defrost mid-afternoon if you forgot to think about dinner around breakfast time) and you like cooking Chinese food therefore you’re likely to have oyster sauce and Shaoxing rice wine (though you can just use dry sherry instead – the Woks of Life, a brilliant Chinese recipe blog that this stir fry started it’s life on before I tweaked it 6 or 7 times has a great Shaoxing substitutions guide) to hand, you’ve probably got everything you need to make this Chinese Beef & Onion Stir Fry. If jasmine rice is not your thing, toss in some egg noodles when you add the sauce instead.
This is the Saturday night dish you want to make if you’d rather be watching a movie, but you fancy a takeaway, and you want to skip the washing up involved in my Better Than Takeaway Sweet and Sour Chicken recipe (even though it does only take 40 minutes to make if you do want to give it a go!)
As with any stir fry preparation is key: you really can’t go wrong if you measure everything out first and keep it right at hand even before you start heating up the wok. Then, all you have to do is stack the dishwasher afterwards!
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