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Stir-fried Beef and Onions

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Linda Anusasananan
Linda Anusasananan
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With two different kinds of onions and a soy based marinate for the beef flank this dish has the perfect combination of flavors. Author of The Hakka Cookbook, Linda Lau Anusasananan shares one of her favorite recipes with the combination of beef and onion in this Grokker Premium video.

Cooking Recipe

Ingredients:
12 ounces beef flank steak
1 tbsp soy sauce
1 tbsp Chinese rice wine (shaoxing) or dry sherry
1/2 tsp freshly ground black pepper
1/2 tsp sugar
3 tbsp vegetable oil, or as needed
1 medium yellow onion (8 oz), cut in thin slivers
1 & 1/2 tbsp minced garlic
1/4 tsp salt
6 green onions, cut in 2 inch lengths, thick white ends cut in half lengthwise

Directions:
1. Cut the steak across the grain in 1/8-inch thick slices, 2 to 3 inches long. In a small bowl, mix the beef with soy sauce, wine, black pepper, and sugar.

2. Set a 14-inch wok over high heat. When the pan is hot, add 1 tablespoon oil and rotate the pan to spread oil. Add the yellow onion, garlic, and salt. Stir-fry until onion is lightly browned, 1 to 2 minutes. Add the green onions and stir-fry until green onion wilts slightly, about 30 seconds. Pour into a dish.

3. Return the pan to high heat. Add 1 tablespoon oil and rotate the pan to spread oil. Add half the beef and stir-fry until browned, 1 to 2 minutes. Remove meat from pan and return the pan to high heat. When the pan is hot, using 1 tablespoon oil and remaining beef, stir-fry until beef is lightly browned, 1 to 2 minutes. Return the onions and remaining beef to the pan and stir-fry until hot, about 30 seconds. Transfer to a serving dish.

Enjoy!

Stir-fried Beef and Onions
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