top of page
Search

Beef & Onion Stir-Fry with Rice



 

INGREDIENTS


Beef

-500g Rump Steak (or other cut of beef)

-1 tbsp Corn Flour (aka Corn Starch)

-1 tsp White Sugar

-1/2 tsp Bi-Carb Soda (aka Baking Soda)

-2 tbsp Soy Sauce

-1 tbsp Shaoxing Cooking Wine


Vegetables

-2 Small Brown Onions (or 1 large onion)

-4 Spring Onions (aka Green Onion, Scallions)


Aromatics

-5 cloves Garlic


Sauce

-1 tbsp Corn Flour (aka Corn Starch)

-1 tbsp White Sugar

-1 tsp Chicken Stock Powder

-1/2 tsp White Pepper

-1/4 tsp Chinese 5-Spice Powder (optional)

-2 tbsp Soy Sauce

-1 tbsp Shaoxing Cooking Wine

-1 tbsp Oyster Sauce

-1 tsp Dark Soy Sauce

-1/2 cup Water


Rice

-2 cups Jasmine Rice

-2 + 1/4 cups Water


For Cooking

-1 + 1/2 tbsp Neutral Cooking Oil (eg. vegetable, canola, sunflower etc.)


Finish

-1 tsp Sesame oil


 

METHODS


Step 1: Prepare the beef

  • Slice beef into thin pieces and add to a bowl

  • Add all marinade ingredients and combine

  • Set aside until ready for cooking

Step 2: Prepare the vegetables

  • Cut brown onions into similar sized pieces to the beef and put in a bowl

  • Cut spring onions into 5cm (2 inch) strips and add to a separate bowl

Step 3: Prepare aromatics

  • Smash garlic with the side of your knife

  • Roughly chop until fine and add to a bowl

Step 4: Prepare the sauce

  • Add all sauce ingredients to a bowl and stir to combine

Step 5: Cooking the stir-fry

  • Heat a wok over maximum heat and add 1/2 tbsp of oil

  • Stir-fry chopped brown onions for 30-60 seconds, or until they are charred but still crisp, then remove from the wok

  • Heat the wok over maximum heat and add 1 tbsp of oil

  • Stir-fry marinated beef until 90% cooked

  • Add garlic and stir-fry for around 30 seconds, or until fragrant

  • Add the sauce and stir until thickened

  • Turn the heat off, add the cooked brown onions, spring onions & sesame oil. Stir to combine

Step 6: Cook the rice

  • Wash rice 3-4 times and strain

  • Add washed rice along with 2 + 1/4 cups water to a pot

  • Bring to a boil over high heat

  • Once boiling, cover with a lid, turn the heat to low, and cook for 12 minutes

  • After 12 minutes, turn the heat off, and let sit for 10 minutes with the lid on

  • Fluff the rice to allow excess steam to escape

Step 7: Containers

  • Evenly distribute rice & stir-fry between 4 containers

  • Allow to cool at room temperature before putting the lids on and storing in the fridge for up to 1 week

  • Re-heat in the microwave to serve and enjoy!


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 620

  • Protein - 37g

  • Carbohydrate - 90g

  • Fat - 12g


 

EQUIPMENT USED

bottom of page