Beef With Ginger And Caramelized Onions
This flavorful stir-fry brings together tender strips of beef with a savory soy-based sauce, fragrant ginger, and caramelized onions and peppers. The dish is quick to prepare and delivers a perfect balance of textures and tastes that will have your taste buds dancing with delight. Serve this delicious beef stir-fry over steamed rice for a satisfying meal that is sure to please.
— Constant Cookbook
Ingredients
- 1 1/2 lb. beef tenderloin or sirloin, cut across the grain into thin strips
- 5 Tbs. soy sauce
- 2 Tbs. rice wine or dry sherry
- 4 Tbs. water
- 2 Tbs. Worcestershire sauce
- 2 tsp. Asian sesame oil
- 1/2 tsp. sugar
- 1/2 tsp. cornstarch
- 1 tsp. freshly ground black pepper
- 2 Tbs. corn or peanut oil
- 1 large yellow onion, thinly sliced
- 1 orange or yellow bell pepper, seeded and sliced (optional)
- 1 Tbs. grated fresh ginger
- Red pepper flakes, to taste (optional)
- Steamed rice for serving
Instructions
- <b>Marinate the beef</b>
- In a large bowl, combine the beef, 1 Tbs. of the soy sauce and the wine and mix to coat the beef evenly. Set aside for 10 minutes.
- <b>Make the sauce</b>
- In a small bowl, combine the water, the remaining 4 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar, cornstarch and black pepper. Stir to dissolve the sugar and cornstarch.
- <b>Stir-fry the vegetables</b>
- Heat a wok or large fry pan over high heat until very hot and pour in 1 Tbs. of the corn oil. Add the onion and bell pepper and stir-fry until caramelized, about 10 minutes. Using a slotted spoon, transfer the onion mixture to a plate.
- Return the wok to high heat and pour in the remaining 1 Tbs. corn oil. Add the ginger and stir-fry until fragrant, about 10 seconds. Add the beef and stir-fry just until it begins to brown and is still rare in the center, about 1 minute. Return the onion mixture to the wok. Give the sauce a quick stir, add to the wok and stir until the sauce thickens slightly, about 10 seconds. Sprinkle with red pepper flakes and serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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