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Thanks, Richard. I uploaded the wrong picture at first, and that was an older picture of the Onion Scallion Beef. However, I have never been able to use chopsticks. I'm left handed and can't find any left handed chopsticks anywhere. Not even online.Richard Fl said:Very fantastic cook as always. Welcome back. However while on your journey did you forget to pack the chopsticks?
Sorry. You're right.paqman said:Nice looking meal. Oh and BTW, spoon shots are so 2013... the thing now is fork shots!
8 ounces Beef tenderloin , thin sliced
2 ½ tablespoons Cooking oil
½ Onion , sliced
3 cloves Garlic, thin sliced
3 stalks Green onions , cut into 2" strips
-----Marinade for beef ------
1 teaspoon Cornstarch
1 teaspoon Soy Sauce
1 teaspoon Shao Hsing rice wine
2 teaspoons Oyster sauce
2 tablespoons Soy Sauce
½ teaspoon Dark soy sauce
3 dashes White pepper
¼ teaspoon Sesame Oil
1 tablespoon Sugar, or to taste
Salt, to taste
1. Marinate the beef slices with all the ingredients in Marinade for 10 minutes.
2. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.
3. Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste,