Chinese Beef With Onions Food

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

BEEF ONION STIR-FRY

Steps:

• In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
• Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
• Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
• Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds. Serve over rice.

CHINESE STIR-FRIED BEEF WITH ONIONS

Steps:

• Gather the ingredients.
• Cut beef against the grain into 1/2-inch strips.
• In a large bowl, combine the light soy sauce, rice wine or dry sherry, sesame oil, black pepper, and cornstarch. Add the beef, coating completely, and marinate at room temperature for about 15 minutes.
• In a small bowl, combine the dark soy sauce , sugar, and Chinese rice wine or dry sherry. Set aside.
• Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides.
• When the oil is ready, add ginger and garlic. stir-fry briefly and add onions. Stir-fry until onions are crisp-tender.
• Remove the vegetables from the wok and set aside.
• Add 1 tablespoon oil to the wok, if necessary. Add the beef , stir-frying until it changes color.
• Add the water at this point to make a gravy.
• Return the vegetables to the wok and mix well.
• Add the reserved dark soy sauce-wine mixture.
• Stir in the green onion. Stir-fry briefly to blend all the flavors.
• Serve hot with rice.

CHINESE BEEF WITH ONIONS

Steps:

• Combine beef, salt, egg white and cornstarch; mix well with hand.
• Heat oil; deep-fry beef until it is seared. Drain.
• Reheat 2 tablespoons of oil. Add onion and stir-fry until soft and well browned, about 20 minutes.
• Add beef, sherry, sugar and soy sauce. Stir-fry 1 minute, until beef is glazed and brown.
• Serve over rice.

SCALLION BEEF STIR-FRY

Steps:

• Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
• Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.
• Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil in the wok.
• Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn up the heat to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.
• Next, add the beef and the rest of the scallions. Stir fry everything together for about 30 seconds, and add the sauce you prepared earlier. Continue to stir-fry. Hopefully your wok is hot enough, and you can get a nice scorch on your scallions (we say this because not all stoves can get up to the same level of BTUs!). Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions (are you drooling yet?). Spread 1 tablespoon of shaoxing wine around the perimeter of the wok. It should be sizzling and evaporate immediately; toss the dish again until the wine is cooked off to generate more wok hay. Turn off the heat, plate and serve!

BEEF STIR FRY WITH ONIONS AND PEPPERS

Steps:

• Combine the soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, and ½ cup of water in a bowl. Set aside.
• Cut the slab of meat into 2"-thick sections along the grain. Slice each section thinly (about ¼ inch) against the grain.
• To the meat slices, add two tablespoons of the stir fry sauce. Mix them together.
• Add the baking soda and cornstarch. Mix them well. Let the velveting take place for about 15 minutes.
• Set your wok over high heat. Add a little oil to coat the bottom when the pan is almost smoking.
• Spread the meat in a single layer. Allow them to sear for about 2 minutes without touching them.
• Let the other side brown for another minute. Transfer to a plate.
• Add the onions and red bell peppers. Cook for one minute until slightly blistered.
• Put the scallions in and push them to the side. Slightly lower the heat at this point.
• Add a little oil and sauté the ginger and garlic for about 30 seconds. Toss them all together.
• Bring the seared meat and sauce to the pan. Let the sauce slightly thicken for about 30 seconds.
• Add some ground pepper and mix them together. Turn off the heat.