Makes 4 servings
|3||tablespoons soy sauce|
|2||cloves garlic, minced|
|1||tablespoon minced fresh ginger|
|1/4||teaspoon red pepper flakes|
|1||pound beef tenderloin or boneless top sirloin steaks|
|3/4||cup beef or chicken broth|
|2||tablespoons peanut or vegetable oil, divided|
|1||large yellow or sweet onion, cut into thin wedges|
|Hot cooked white rice (optional)|
|1/4||cup coarsely chopped fresh cilantro or sliced green onions for garnish|
- Combine soy sauce, garlic, ginger and crushed red pepper in medium bowl. Cut beef lengthwise in half, then crosswise into 1/8-inch slices. Toss beef with soy sauce mixture. Cover; marinate in refrigerator 20 minutes or up to 4 hours.
- Blend broth into cornstarch in cup until smooth; set aside.
- Heat wok or large skillet over medium heat. Add 1 tablespoon oil; heat until hot. Add onion; stir-fry 5 minutes. Sprinkle sugar over onion; cook 5 minutes more or until onion is light golden brown, stirring occasionally. Remove and set aside.
- Heat remaining 1 tablespoon oil in wok over medium-high heat until hot. Drain beef; reserve marinade. Add half of beef to wok; stir-fry 2 minutes or until beef is barely pink in center. Remove to bowl. Repeat with remaining beef. Return onion and beef to wok. Stir broth mixture and add to wok along with reserved marinade. Stir-fry 1 minute or until sauce boils and thickens. Serve over rice. Garnish with cilantro.
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