Beef Tenderloin With Red Onion Asian Style

Nutrition Facts (per serving)
470	Calories
27g	Fat
21g	Carbs
34g	Protein

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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	470
% Daily Value*
Total Fat 27g	34%
Saturated Fat 8g	41%
Cholesterol 104mg	35%
Sodium 1291mg	56%
Total Carbohydrate 21g	8%
Dietary Fiber 1g	4%
Total Sugars 5g
Protein 34g
Vitamin C 3mg	15%
Calcium 49mg	4%
Iron 3mg	17%
Potassium 570mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Chinese stir-fried beef with onions gets its distinctive flavor from two types of onions—yellow onions and green onions—for a satisfying dish. This easy, saucy stir-fried beef recipe comes together quickly in a wok for a hearty weeknight family dish that is fancy enough for guests.

The perfectly flavored beef and onions may be served with hot cooked rice or noodles. Add a simple Chinese cucumber salad or side vegetable for a well-rounded meal.

"The Chinese stir-fried beef was delicious with hot cooked rice. The flavors were excellent, and it was super-fast and easy to cook in a wok over high heat. Besides a little measuring, prep included slicing the meat and slicing/chopping the ginger, garlic, and onions. Easy-peasy! I used top sirloin in the dish." —Diana Rattray

For the Beef:

• 1 pound flank or top sirloin steak

For the Marinade:

• 2 tablespoons light soy sauce

• 1 tablespoon Chinese rice wine, or dry sherry

• 1/8 teaspoon sesame oil

• Freshly ground black pepper, to taste

• 2 teaspoons cornstarch

For the Sauce:

• 3 tablespoons dark soy sauce

• 1 tablespoon sugar

• 1 tablespoon Chinese rice wine, or dry sherry

For the Vegetables:

• 2 to 3 tablespoons peanut oil

• 1 (1-inch) piece ginger, peeled and very thinly sliced

• 1 clove garlic, crushed

• 2 medium onions, coarsely chopped

• 2 to 3 tablespoons water

• 2 medium green onions, thinly sliced

• Cooked rice, for serving

1. Gather the ingredients.

   The Spruce / Abbey Littlejohn

2. Cut beef against the grain into 1/2-inch strips.

   The Spruce / Abbey Littlejohn

3. In a large bowl, combine the light soy sauce, rice wine or dry sherry, sesame oil, black pepper, and cornstarch. Add the beef, coating completely, and marinate at room temperature for about 15 minutes.

   The Spruce / Abbey Littlejohn

4. In a small bowl, combine the dark soy sauce, sugar, and Chinese rice wine or dry sherry. Set aside.

   The Spruce / Abbey Littlejohn

5. Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides.

   The Spruce / Abbey Littlejohn

6. When the oil is ready, add ginger and garlic. stir-fry briefly and add onions. Stir-fry until onions are crisp-tender.

   The Spruce / Abbey Littlejohn

7. Remove the vegetables from the wok and set aside.

   The Spruce / Abbey Littlejohn

8. Add 1 tablespoon oil to the wok, if necessary. Add the beef, stir-frying until it changes color.

   The Spruce / Abbey Littlejohn

9. Add the water at this point to make a gravy.

   The Spruce / Abbey Littlejohn

10. Return the vegetables to the wok and mix well.

    The Spruce / Abbey Littlejohn

11. Add the reserved dark soy sauce-wine mixture.

    The Spruce / Abbey Littlejohn

12. Stir in the green onion. Stir-fry briefly to blend all the flavors.

    The Spruce / Abbey Littlejohn

13. Serve hot with rice.

    The Spruce / Abbey Littlejohn

Recipe Variations

• For stir-fried beef with mushrooms, cook about 1 cup of sliced mushrooms with the onions.
• Spice the stir-fry up with about 1/4 to 1/2 teaspoon of crushed red pepper flakes or some sambal, to taste.

How to Store and Freeze

• Refrigerate leftover stir-fried beef in a shallow container within 2 hours and eat within 3 days. To reheat, warm in a saucepan over medium-low heat until hot.
• For longer storage, freeze the stir-fried beef in an airtight container or zip-close freezer bag for up to 3 months. Thaw in the refrigerator overnight.

What Is the Difference Between Regular or Light Soy Sauce and Dark Soy Sauce?

Dark soy sauce is darker, thicker, and slightly sweeter and less salty than regular/light soy sauce. It flavors dishes and adds rich, dark color. Light soy sauce is light in color and salty, and it does not mean low sodium. If it is a Chinese brand of soy sauce, it is "light" soy sauce.

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Source: https://www.thespruceeats.com/stir-fry-beef-with-onions-recipe-694111

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