Chinese Beef with Onions
Asian Quick Recipes Simple Recipes Veal Meat Dishes
Just a one-day break with Mediterranean flavors and I'm back to Chinese dishes. They're convenient to prepare now in summer. I don't know if tomorrow we'll have Chinese again - I haven't decided what to cook tonight yet, still thinking...
Ingredients
500 g veal tenderloin
2 onions (white or red)
2 large garlic cloves
1/2 teaspoon ground ginger
1 hot pepper
150 ml water (or beef broth)
3 tablespoons soy sauce
1 tablespoon oyster sauce
a little salt
4 tablespoons oil
Marinade
3 tablespoons soy sauce
1/2 teaspoon sesame oil
3 level teaspoons cornstarch
2 tablespoons water
How to prepare chinese beef with onions
- Cut the veal tenderloin into very thin slices, perpendicular to the grain.
- Mix all the marinade ingredients and pour over the meat. Mix well and refrigerate for about 30 minutes.
- Cut the onions into wedges.
- From now on, you'll work with the heat on maximum, stirring continuously. Heat 2 tablespoons of oil in a wok and add the crushed garlic, ginger, and hot pepper sliced into rounds. Stir quickly for a few seconds until the garlic is fragrant, then add the onions. Sprinkle a little salt over them and stir-fry continuously until softened, about 3-4 minutes.
- Remove the vegetables from the wok and add 2 tablespoons of oil to the wok. Add the meat pieces with all the marinade and fry until the meat changes color. Deglaze with 150 ml water (or beef broth) and cook for 2 minutes until the sauce thickens.
- Return the vegetables to the wok and cook everything for another 2 minutes.
- Add the soy sauce mixed with the oyster sauce and bring to a boil. Check for salt.
- Serve with rice.
Slicing the meat
Marinating the meat
Stir-frying the onions
Frying the meat
Deglazing with water/broth
Returning vegetables to the wok
Adding the sauce
