Serves 3 to 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 3/4 - 1 pound beef (flank or top sirloin steak), cut julienne
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- A few drops of sesame oil
- black pepper, to taste
- 2 teaspoons cornstarch
- 3 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon dry sherry
- 2 medium onions, chopped
- 1 clove garlic, crushed
- 1 piece ginger, sliced
- 2 - 3 tablespoons water, to make a gravy, if desired
- 2 green onions, sliced diagonally
- Oil for stir-frying
While beef is marinating, prepare vegetables. Combine the sauce ingredients (dark soy sauce, sugar and dry sherry) in a small bowl and set aside.
Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove the vegetables from the wok and set aside.
Add 2 tablespoons oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the sauce. Stir in the green onion. Stir-fry briefly to blend all the flavors. Serve hot with rice.
Nutritional Breakdown per serving (based on 4 servings, using 1 pound beef)- 377 calories (kcal), 23 g Total Fat (36 percent calories from fat), 24 g Protein, 16 g Carbohydrate, 72 mg Cholesterol, 1152 mg Sodium, 2 g Fiber, 551 mg Potassium
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