Stir-fried Beef with Onions

Cooking StepsHow to cook Stir-fried Beef with Onions step by step

Cooking Process

1. Step 1 Detail

   Prep the ingredients:

   **Beef:** Slice the tenderloin against the grain into 3–4mm thin pieces and place in a bowl. Add 15ml oyster sauce, 15ml cooking wine, and 3g cornstarch. Mix by hand until every slice is evenly coated. Let marinate for 20 minutes so the beef absorbs the seasonings and locks in moisture.

   **Vegetables:** Cut the purple onion into even slices and soak in water for 10 minutes, then drain (this reduces the pungency and prevents excess water during stir-frying). Remove the stem and seeds from the green bell pepper, cut into slices similar in size to the onion, wash and drain. Slice the ginger and garlic thinly.

2. 
   Step 2 Detail

   Cooking steps on an electric ceramic cooktop:

   **Heat the wok and bloom aromatics (800W, 1 min):** Preheat a flat-bottomed pan on the cooktop. Add 45ml cooking oil (3 tablespoons) and heat until about 150°C (small bubbles form around a chopstick dipped in the oil). Add the ginger and garlic slices, stir-fry at 800W for about 30 seconds until fragrant — do not let them burn.

   **Stir-fry the beef (1200W):** Increase heat to 1200W. Add the marinated beef slices and quickly spread them apart with a spatula. Stir-fry for about 1 minute until the beef has completely changed color, then continue at 1200W for another minute until about 80% done (edges lightly browned, no pink juices). Immediately transfer the beef to a plate to prevent overcooking.

   **Stir-fry the vegetables (800W):** Leave the residual oil in the pan (add 15ml more oil if needed, 1 tablespoon). Reduce heat to 800W. Add the drained onion and bell pepper slices, stir-fry for about 1.5 minutes until the onion turns slightly translucent and the pepper softens — do not overcook.

   **Combine and season (1000W):** Increase heat to 1000W. Return the beef to the pan and toss everything together quickly. Drizzle in 15ml light soy sauce and stir-fry for about 30 seconds to coat evenly. Add 2g chicken bouillon powder (optional), stir-fry for another 30 seconds, then turn off the heat and serve.