Beef and Onion Stir Fry

aaronandclaire.com

Lisa Dupasquier Richardson

1.1 lb (500g) chuck flap tail (or flank steak, sirloin, etc.)

3 cloves garlic

2 tsp (8g) grated ginger

3 to 4 green onions, divided

½ carrot (70g) (optional)

1 ¼ large yellow onions (320g) (or broccoli, green beans, asparagus, etc.)

2 tbsp neutral-tasting oil (such as canola, grapeseed, vegetable oil, etc.), divided

1 tsp toasted sesame oil

3 cups hot cooked rice, about 1 cup (210g) for each serving

subheading: Marinade:

1 tbsp soy sauce

1 tbsp mirin (or Shaoxing wine, sake, dry sherry, etc.)

¼ tsp white pepper (or black pepper)

1 tbsp cornstarch

½ tsp baking soda

1 tbsp neutral-tasting oil (such as canola, grapeseed, vegetable oil, etc.)

subheading: Beef and Onion Stir Fry Sauce:

1 tbsp soy sauce

2 tbsp oyster sauce

½ tsp dark soy sauce (optional), for color

1 tbsp sugar

1 tbsp mirin (or Shaoxing wine, sake, dry sherry, etc.)

1 tsp chicken bouillon powder

5 tbsp water

1 tbsp cornstarch

Directions at aaronandclaire.com

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