A Classic Reinvented for Everyone’s Enjoyment
Beef with onions is not just a dish, it is an invitation to a culinary journey, crossing continents and cultures. Today, I suggest you revisit this classic of Asian cuisine, adding a personal touch, without eclipsing the essence of this recipe that has crossed time and borders.
The key to this dish is the choice of meat. Flank steak, with its tender texture and strong taste, is perfect for this type of preparation. Its ability to absorb the flavors of the marinade while remaining tender after cooking makes it the ideal ingredient.
The marinade, the central element of our recipe, plays on the balance between the soy sauce, with its pronounced umami taste, and the oyster sauce, which brings a marine depth. The addition of cornstarch makes the meat silky, while the sunflower oil ensures lightness. For those who like strong sensations, a little chili or sriracha sauce can add an interesting kick to the dish.
The onion, the centerpiece of this dish, is carefully prepared to enhance its sweetness during cooking. Its caramelization, obtained by slow and careful cooking, transforms it into a sweet and melting component, which marries perfectly with the more robust character of the beef. The introduction of a julienned carrot brings a crunchy and colorful note, invigorating the dish.
The sauce, which binds all the elements together, combines the power of beef broth with the finesse of garlic and ginger, creating a blend where each ingredient expresses itself fully. The cornstarch completes this sauce, giving it an ideal consistency that generously coats the beef and onions, promising a taste harmony in every bite.
Ingredients :
For the marinade:
- 400 g of beef flank steak
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sunflower oil
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp chili paste or sriracha sauce (optional)
For the sauce:
- 400 g yellow onion, chopped
- 1 carrot, julienned (optional)
- 2 cloves garlic, chopped
- 4 cm ginger, julienned
- 1 tbsp soy sauce
- 3 tbsp sunflower oil
- 1/2 tsp sugar
- 1/4 tsp salt
- 15 cl of water with 1 tsp of cornstarch dissolved
To season:
- Lime zest
- Thai chili flakes
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