November 22nd, 2014
I love cooking Chinese dishes where meats and vegetables are cooked together in a wok. This particular recipe calls for flank steak cooked with onions, garlic, green onions, and dried red chile peppers as well as a wonderful sauce. Flank steak is great to cook with because it’s so tender.
The sauce for this recipe is made from soy sauce, sesame oil, and chili paste. The first time I made it, I had never heard of chili paste. In case you haven’t either, it looks like this. I am by no means promoting this particular brand; it just happens to be the one that my store carries. I found it in the Asian food section. It’s quite spicy and gives a great flavor to Chinese dishes. This Beef and Onions dish only calls for a teaspoon of the chili paste, so it’s not a really spicy dish, but if you like your Chinese food on the spicy side, you can add more of the chili paste, and I promise you it will give it a kick. I just keep it in the refrigerator, and it lasts for a long time.
The recipe also says to cook this dish in a wok. For about 20 years, I have been using a wok-shaped pan that can go right on top of my stove, like the one shown in this picture. I absolutely love this type of pan, and I use mine all the time. In fact, I think I’m on my third one now. If you plan on cooking enough Chinese dishes, it’s well worth the investment. Here is a link to purchase one at Amazon if you are interested: Nonstick 14-inch Jumbo Wok
Recipe heavily adapted by Winner Dinners/Origin Unknown
Serves about 4
2 pounds flank steak, thinly sliced into 1-inch long pieces
1/2 cup soy sauce, divided
3-1/2 teaspoons cornstarch, divided
1 teaspoon sesame oil
1 teaspoon chili paste
3 tablespoons vegetable oil
2 onions, cut in half and then sliced
2 cloves garlic, minced
3 dried hot red chiles
6 green onions, cut into 1″ pieces
1 tablespoon water
hot cooked rice
Slice the beef into thin 1-inch long pieces. Combine 1/4 cup soy sauce and 1-1/2 teaspoons of cornstarch in a medium bowl. Add the beef; stir to coat and then set aside. Combine the remaining 1/4 cup soy sauce, sesame oil, and chili paste in a small bowl. Set aside. Heat a wok over high heat and add the vegetable oil. Add the onions, garlic, and dried red chiles; cook and stir about two minutes. Add the beef; stir-fry until lightly browned. Remove the red chiles. Add the green onions and the soy sauce mixture and mix well. Combine the remaining 2 teaspoons cornstarch and the water, and add it to the beef mixture. Cook and stir until the sauce boils and thickens. Serve over hot cooked rice.