From e8e3bd1551145d85ebcb70ef702bb3f94a59668a Mon Sep 17 00:00:00 2001 From: medusa Date: Fri, 16 Aug 2024 05:54:48 +0000 Subject: [PATCH] Add food_related/beef_and_onion_stir-fry.md --- food_related/beef_and_onion_stir-fry.md | 68 +++++++++++++++++++++++++ 1 file changed, 68 insertions(+) create mode 100644 food_related/beef_and_onion_stir-fry.md diff --git a/food_related/beef_and_onion_stir-fry.md b/food_related/beef_and_onion_stir-fry.md new file mode 100644 index 0000000..da25f87 --- /dev/null +++ b/food_related/beef_and_onion_stir-fry.md @@ -0,0 +1,68 @@ +# Optimized Beef and Onion Stir-Fry Recipe + +## Beef Cut Guide +Choose one of these cuts for your stir-fry: +1. Flank steak: Often considered the best for stir-frying. It's flavorful and becomes tender when sliced correctly against the grain. +2. Sirloin: Particularly top sirloin, which offers a good balance of tenderness and flavor. +3. Ribeye: For a more indulgent version, ribeye provides excellent marbling and flavor. +4. Tenderloin: If you prefer a very tender cut, though it's more expensive. + +## Ingredients (4 servings) +- 16.9 oz (480 g) beef (choose from the cuts above) +- 6.7 oz (190 g) onion +- 4 stalks of green onion +- 4 cloves of garlic +- 1 tsp grated ginger +- 2 tsp soy sauce +- 2 1/4 tsp dark soy sauce +- 3/4 tsp oyster sauce +- 1 1/2 tsp sugar +- 1 tsp baking soda +- 1 tbsp Shaoxing wine or dry sherry +- 4 1/2 tsp corn starch (divided) +- 4 1/2 tsp oil +- 1 1/2 tsp sesame oil +- 3 tbsp oil for cooking +- 1 1/2 tbsp cooking wine +- 1/3 cup beef broth or water +- Black pepper to taste +- 1 tsp high-quality sesame oil for finishing +- 1 tbsp toasted sesame seeds (optional) + +## Directions +1. Prepare beef: + - Partially freeze beef for 30 minutes for easier slicing. + - Slice beef against the grain into thin strips, about 1/4 inch thick. + +2. Marinate beef: + - In a bowl, mix beef with 2 tsp soy sauce, 2 1/4 tsp dark soy sauce, 3/4 tsp oyster sauce, 3/4 tsp sugar, 1 tsp baking soda, 1 tbsp Shaoxing wine, 2 tsp corn starch, 1 tbsp oil, and 1 1/2 tsp sesame oil. + - Marinate for 30 minutes in the refrigerator. + +3. Prepare vegetables: + - Cut green onions: separate white and green parts, slice white parts in half lengthwise, then into 2-inch pieces. Slice green parts into 2-inch pieces. + - Crush and mince garlic cloves. + - Grate ginger. + - Slice white onion into large pieces, separating layers. + +4. Prepare sauce: + - Mix 1/3 cup beef broth (or water) with 2 1/2 tsp corn starch. Set aside. + +5. Cook onions: + - Heat wok or large pan on high heat, add 1 1/2 tbsp oil. + - Stir-fry onion and white parts of green onion briefly (1-2 minutes). + - Season with 1/4 tsp sugar and 1/4 tsp salt. Remove from pan and set aside. + +6. Cook beef: + - Ensure wok is very hot, add 1 1/2 tbsp oil. + - Add beef in batches, spreading out to ensure proper searing. Cook each batch for 1-2 minutes until browned, then remove and set aside. + - In the same wok, add minced garlic and grated ginger, stir-fry for 30 seconds. + - Return beef to the wok, add 1 1/2 tbsp cooking wine to the side of the pan. + - After wine evaporates, add prepared sauce mixture. Stir until sauce thickens. + +7. Finish the dish: + - Add black pepper to taste. + - Return onions and green onions to the wok. + - Stir well to combine all ingredients and cook for another minute. + - Drizzle with 1 tsp high-quality sesame oil and sprinkle with toasted sesame seeds if using. + +Serve hot, preferably with steamed rice. Enjoy! \ No newline at end of file