Serves 4
Directions
- 1Cut about four green onions right in the middle to separate the white and the green part.
- 2Split the white part in half and cut that into 2-inch sections.
- 3Cut the green part of the green onion into 2-inch sections too, and keep them separate from the white part.
- 4Mince about four cloves of garlic, crush them with a knife and finely mince them.
- 5Cut one onion into large strips and separate the onion layers.
- 6Slice beef against the grain of the meat into average thickness.
- 7Marinate the beef with soy sauce, dark soy sauce, oyster sauce, sugar, a little bit of baking soda, and some corn starch.
- 8Mix them well, and then add a little bit of oil and sesame oil.
- 9Preheat your pan over medium-high heat and add a little bit of oil.
- 10When the oil is hot, add the onion and the white part of the green onion.
- 11Stir fry them just enough to get rid of the raw spicy taste.
- 12Season them with a little bit of sugar and salt.
- 13When you think the onion is ready, remove them from the pan.
- 14Add a little bit more oil to the hot pan.
- 15Add the beef and spread them out, letting them pan fry until the bottom is slightly brown.
- 16Stir the beef to flip them over and add the minced garlic.
- 17Stir fry the beef to mix the garlic evenly.
- 18Cook until the beef is about 70% done, then add some rice wine to the edge of the pan.
- 19After the rice wine cooks off, add a little bit more dark soy sauce and oyster sauce.
- 20Mix them well.
- 21Add a little bit of plain water.
- 22When you see the sauce start to thicken, add some crushed black pepper and all the onions back to the pan.
- 23Give it a few stirs to mix everything together.
Ingredients
- 190 g onion
- 4 stalks green onion
- 0.25 tsp salt
- 0.25 tsp sugar
- 4 cloves garlic
- 480 g beef
- 2 tsp soy sauce
- 2.25 tsp dark soy sauce
- 0.75 tsp oyster sauce
- 0.75 tsp sugar
- 1.5 tsp baking soda
- 4.5 tsp corn starch
- 3 tsp oil
- 1.5 tsp sesame oil
- 3 tbsp oil for cooking
- 3 tsp dark soy sauce
- 1.5 tsp oyster sauce
- 1.5 tbsp cooking wine
- 0.33 cup water
- Black pepper
Equipment
panknifebowl
Tips
- It's important that you add the oil only after the marinating seasoning has been mixed into the beef.
- Don't overcook the onions because we want to preserve their crunchy texture.
- Add the rice wine to the edge of the pan so the hot pan can bring out the aroma of the rice wine.
- By adding the garlic later, we don't have to worry about the garlic burning.
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