Beef with Ginger and Caramelized Onions

March 21, 2009 by andrea | Filed under Asian, Beef, Main Dish, Quick Cooking, Recipes.

 

This dish is super tasty, super quick and super easy. The caramelized onions add a nice richness to the stir-fry, and the grated ginger gives the sauce a bright, fresh taste without overpowering it. Chilling the beef in the freezer for 20-30 minutes makes it easier to slice it into thin strips.  I used a few rib-eye steaks (instead of the tenderloin or sirloin) because that’s what I had in the fridge. Serve with steamed rice and stir-fried veggies or salad and you’ve got yourself a quick and delicious meal.

Beef with Ginger & Caramelized Onions
-recipe from Williams-Sonoma: Asian Food Made Fast Cookbook

1 1/2 lb beef tenderloin or sirloin, cut across the grain into thin strips
5 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 tablespoons Worcestershire sauce
2 teaspoons Asian sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
freshly ground pepper
2 tablespoons corn or peanut oil
1 large yellow onion, thinly sliced
1 orange or yellow bell pepper, seed and sliced (optional)
1 tablespoon grated ginger
red pepper flakes (optional)
Steamed rice, for serving

Marinate the beef: In a large bowl, combine the beef, 1 tablespoon of the soy sauce, and the wine and mix to coat the beef evenly. Set aside for 10 minutes.

Make the sauce: In a small bowl, combine 4 tablespoons water, the remaining 4 tablespoons soy sauce, and the Worcestershire sauce, sesame oil, sugar, cornstarch, and 1 teaspoon of pepper and stir to dissolve the sugar and cornstarch.

Stir-fry the vegetables: Heat a wok or large frying pan over high heat until very hot and add 1 tablespoon of the corn oil. Add the onion and bell pepper, if using, and stir-fry until caramelized, about 10 minutes. Using a slotted spoon, transfer the onion mixture to a plate. Return the pan to high heat and add the remaining 1 tablespoon oil. Add the ginger and stir-fry until fragrant, about 10 seconds. Add the beef and stir-fry just until it begins to brown and is still rare in the center, about 1 minute. Return the onion mixture to the pan. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, about 10 seconds. Sprinkle with red pepper flakes to taste, if desired. Serve with the rice.

Cooks tip: Look for fresh ginger that feels firm and heavy for its size and has smooth, shiny, pale skin. Use a vegetable peeler or the edge of a spoon to remove the thin skin before cutting as directed in a recipe. You may use a variety of tools to grate ginger, including a rasp-style grater; a specialized flat ceramic grater with tiny, sharp rasps; or the finest holes on a box grater-shredder.

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