Aaron & Claire describe this as "easy" and "so simple", and as a "15-minute" recipe. I submit that this is only the case if you don't count any of the time needed to prep the sauces and the ingredients; once the mise-en-place is done, yes, it comes together very quickly and easily, but the mise-en-place is a lot! I can't argue with the results, though; it's delicious.

Compared to the original recipe, this uses more carrot, and consistently chooses shaoxing wine over mirin where the choice is given, but is otherwise unaltered.

Beef & Onion Stir-Fry

Aaron and Claire

Ingredients

• Marinade
• 1 tbsp oil
• 1 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1 tbsp cornstarch
• ½ tsp baking soda
• ¼ tsp white pepper, ground
• Sauce
• 5 tbsp water
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1 tbsp cornstarch
• 1 tbsp sugar
• 1 tsp chicken stock powder
• ½ tsp dark soy sauce
• Stir-Fry
• 500g chuck flap tail, steak, or similar beef, cut into thin strips
• 1+1 tbsp neutral oil, divided
• 2 large yellow onions, sliced
• 4 green onions, sliced, whites and greens divided
• 3 tbsp garlic paste
• 2 tsp ginger paste
• 1 carrot, sliced
• 1 tsp toasted sesame oil

Directions

1. Whisk together all marinade ingredients in a medium bowl.
2. Add the beef and toss thoroughly to coat. Marinate in the fridge for at least ten minutes.
3. Whisk together all sauce ingredients and set aside.
4. Do all mise-en-place before proceeding.
5. Heat the wok and add 1 tbsp of oil.
6. Add the beef in its marinade and stir-fry until comfortably seared all over. Remove and buffer.
7. Add the other tbsp of oil.
8. Add the onions and let them sit for 1-2 minutes until they start to char and soften.
9. Add garlic, ginger, and green onion whites. Stir-fry until fragrant, <1 minute.
10. Add beef, carrots, and sauce. Stir-fry until slightly thickened and heated through, 1-2 minutes.
11. Remove from heat and toss with sesame oil and green onion greens.
12. Serve over rice.