1 pound beef steak, flank or sirloin, shredded
1 tablespoon soy sauce
½ teaspoon baking soda
1 tablespoon vegetable or peanut oil
2 green onions
3 tablespoons oil for stir-frying
1 clove garlic, minced
1 teaspoon minced ginger
1 large red onion, chopped
2 tablespoons dark soy sauce
2 teaspoons sugar
1 tablespoon Chinese rice wine or dry sherry
¼ teaspoon chili paste with garlic
- With the beef, mix in the soy sauce and baking soda in that order, using
your fingers to mix in the baking soda. Marinate the beef for 30 minutes.
Add 1 tablespoon of oil and marinate the beef for another 30 minutes. - Cut the green onions into 1½ -inch slices along the diagonal.
- Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the
beef. Stir-fry until it changes color and is nearly cooked through. Remove
from the wok and drain on paper towels. - Add 1 tablespoon oil to the wok. When oil is hot, add the garlic and ginger
and stir-fry briefly until aromatic. Add the red onion, and stir-fry until soft
and translucent. Stir in the dark soy sauce, sugar, rice wine, and chili paste
with garlic. Add the beef. Stir in the green onions. Mix everything together
and cook for a few more minutes on medium heat, making sure the beef is
