Beef with Chinese onions Ingredients: 4 teaspoons of cornstarch - 3 tablespoons of - peanut oil - 4 - finely chopped ginger - 2 teaspoons of - chopped fresh coriander sugar - 400 g of - beef cut into strips - 4 tablespoons of - soy sauce - 2 cloves of - finely chopped garlic - 4 - white or red onions minced- 4 tablespoons of- nuoc mam (Vietnamese fish sauce) lime.
Utensils： 1 Chinese- 1 salad bowl 1 wok- 1 kitchen scales- 1 plate-
Total time:
35 min
Preparation:
20 min-
Cooking:
15 min
Phase 1
Mix the garlic, ginger with half the soy sauce and the cornstarch and marinate the beef for 1/2 hour in the fridge.
Phase 2
Heat a wok, add the oil then the beef and its marinade: cook for two minutes, stirring from time to time.
Phase 3
Reserve the beef on a plate then replace with the onions and a small glass of water: sauté the onions for 2 or 3 minutes then add in order: the nuoc-mam, the rest of the soy sauce, the sugar and the lime juice.
Phase 4
Cook for 30 seconds then add the meat and cook, stirring a little, for two or three minutes.
Phase 5
Sprinkle with fresh coriander and serve with white basmati rice.
Utensils： 1 Chinese- 1 salad bowl 1 wok- 1 kitchen scales- 1 plate-
Total time:
35 min
Preparation:
20 min-
Cooking:
15 min
Phase 1
Mix the garlic, ginger with half the soy sauce and the cornstarch and marinate the beef for 1/2 hour in the fridge.
Phase 2
Heat a wok, add the oil then the beef and its marinade: cook for two minutes, stirring from time to time.
Phase 3
Reserve the beef on a plate then replace with the onions and a small glass of water: sauté the onions for 2 or 3 minutes then add in order: the nuoc-mam, the rest of the soy sauce, the sugar and the lime juice.
Phase 4
Cook for 30 seconds then add the meat and cook, stirring a little, for two or three minutes.
Phase 5
Sprinkle with fresh coriander and serve with white basmati rice.