Ingredients
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3 tablespoons peanut oil
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2 tablespoons garlic, coarsely chopped
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1 1/2 tablespoons spring onions, finely chopped
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1 tablespoon light soy sauce
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2 teaspoons sesame oil
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1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
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2 teaspoons cornstarch
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1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
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1 tablespoon madras curry paste or 1 tablespoon Madras curry powder
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1 tablespoon dark soy sauce
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1 tablespoon light soy sauce
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8 ounces onions, sliced (1 cup)
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1 lb lean beef steak, sliced 2-inches long x 1/4-inch thick
Instructions
- Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
- Pre-heat wok until very hot.
- Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
- Remove from wok and drain well in a colander set inside a bowl to reserve oil.
- Wipe the wok clean and re-heat over high heat.
- Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
- Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
- Return the beef to the wok and toss to coat thoroughly with sauce.
- Serve immediately.