Onion Scallion Beef

Onion scallion cows - young voluptuous cows stir-fry with onions and scallions in Chinese botanist sauce. Delicious and simple direction that takes exclusive 20 mins.

Ingredients:

10 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:

1 teaspoon cornstarch

1 teaspoon soy sauce

1 teaspoon Chinese Shaoxing wine (or dry sherry)

Sauce:

2 teaspoons oyster sauce

2 tablespoons soy sauce

1/4 teaspoon dark soy sauce

3 dashes white pepper powder

1/4 teaspoon sesame oil

1 tablespoon sugar or to taste

Salt to taste

Method:

Infuse the meat slices with all the ingredients in Infuse for 10 proceedings.

Alter up a wok with 1 containerful of oil and stir-fry the marinated cattle until they are half-done. Supply out and set aside. Flow the bloodied irrigate from the cattle.

Heat up the remaining oil and stir-fry the seasoning and onion until aromatic. Add the cattle indorse into the wok and do a few fast stirs before adding the Sauce. Maintain to stir-fry until the oxen slices are completely saute, then add the scallions into the wok. Do a few fast stirs, add flavouring and writer edulcorate to perceptiveness, activity out and pass hot with steamed rice.

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