Serves: 2
Prep Time: 20 mins
Cook Time: 10 mins


INGREDIENTS

• 8 oz beef tenderloin, thinly sliced
• 2 1/2 tablespoons cooking oil
• 3 stalks scallion, cut into 2-inch strips
• 1/2 onion, sliced
• 3 cloves garlic, thinly sliced

Marinade mix:

• 1 teaspoon corn starch
• 1 teaspoon soy sauce
• 1 teaspoon Chinese Shaoxing wine (or dry sherry)

Sauce mix:

• 2 teaspoons oyster sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon dark soy sauce
• 3 dashes white pepper powder
• 1/4 teaspoon sesame oil
• 1 tablespoon sugar or to taste
• Salt to taste

DIRECTIONS

1. Marinate the beef slices with marinate mix for 10 minutes.
2. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.
3. Heat up the remaining oil and stir-fry the garlic and onion until aromatic.
4. Add the beef back into the wok and do a few quick stirs before adding the sauce mix. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok.
5. Do a few quick stirs, add salt and more sugar to taste, dish out and serve hot with steamed rice. Enjoy.

Source from: http://rasamalaysia.com/onion-scallion-beef/2/

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Labels: asian, beef, chinese, recipes