Description
This easy Chinese Beef and Onion Stir Fry is delicious served over fluffy jasmine rice – a quicker, healthier version of the Chinese takeaway classic that can be ready in just 20 minutes!
Ingredients
Scale
- 200g (7 oz) steak (roughly 1 small steak)
- 1 tbsp + 1 tsp oyster sauce
- 1 tbsp + 1 tsp light oil
- 1 tsp cornflour
- 1 tbsp soy sauce
- 2 tsp tomato ketchup
- 1 tsp shaoxing rice wine (or dry sherry)
- 2 large brown onions (see note)
- 2 spring onions, thinly sliced, to serve
- cooked jasmine rice, to serve
Instructions
- Thinly slice the steak and combine with the 1 tsp of oyster sauce and oil, the cornflour and 1/2 tbsp of cold water. Set aside.
- To make the stir fry sauce, combine the remaining ouster sauce with the soy sauce, ketchup, shaoxing rice wine and 2 tbsp of cold water. Set aside.
- Peel the onions and slice into wedges. Heat the remaining 1 tbsp of oil in a wok or a large frying pan and cook the onions, stirring often for 5-6 minutes until slightly charred and mostly softened.
- Push the onions to one side of the pan and add the steak, cooking for a couple more minutes until just cooked through.
- Mix everything together and add the stir fry sauce. Cook for a further minute or two until you have a thick, sticky sauce.
- Serve immediately over jasmine rice and sprinkled with thinly sliced spring onions.
Notes
I tend to buy sacks of cheap brown onions that can be a little on the small side: in this instance I use three.