Stir-Fry Beef & Onions

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"An easy recipe and one of my family's favorites. For easy meat slicing, prefreeze the beef until almost frozen then slice. For more heat increase the chili flakes, this is great served over rice"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (243.7 g)
  • Calories 336.7
  • Total Fat - 16.5 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 88.5 mg
  • Sodium - 80.3 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 5.5 g
  • Protein - 24.3 g
  • Calcium - 55.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat about 2 tablespoons of oil in large heavy skillet or a wok over high heat; add in onion and stir-fry for 3 minutes or until browned. Add in garlic and chili flakes; cook 1 minute; transfer to a bowl.

Step 2

For the sauce; in a small saucepan over medium-low heat; add in ginger, soy sauce, water, 1/4 teaspoon black pepper and brown sugar; bring to boil, reduce heat and simmer 2-3 minutes, then remove from heat.

Step 3

Toss the beef strips with the cornstarch to coat; let sit for about 8-10 minutes.

Step 4

Meanwhile heat about 1/4 to 1/3 cup more oil in the wok until hot but not smoking. Add in the cornstarch-coated beef strips and saute for about 2 minutes or until the beef is just cooked through. Return the onions back to the skillet; stir-fry 1 minute. Add in the sauce and cook stirring until thickened.

Step 5

Season with salt and more black pepper if needed. Serve with hot cooked rice.

Tips & Variations


No special items needed.

Related

Bergy

This is a really great tasting recipe! I cut the recipe in half to serve two and used 3/4 teaspoon chili and 1 teaspoon ginger. I cut back on was the oil I only used a spray of oil to fry the beef. Kitten this is a recipe to make over and over again.

review by:
(23 Jun 2012)