Beef and onions make a quick stir-fry

DINNER TONIGHT

April 20, 2005|By Bill Daley | Bill Daley,CHICAGO TRIBUNE

Beef and onions are natural partners. The onion, at once hearty and sweet, is a sturdy accompaniment to the full-throttle flavor of red meat. Just think how a tangle of fried onions sparks a Philly cheese steak, or how short ribs seem to taste better braised with caramelized rings.

This quick stir-fry celebrates the pairing. The recipe gets its name from the four members of the onion family used: a regular yellow onion, green onions, chives and garlic.

The flavors are enhanced by using Japanese-style soy sauce (such as Kikkoman) and plenty of fresh grated ginger. Serve with steamed white rice or lo mein noodles. A green salad and sauteed spinach will work well as side dishes.

Tips

A Chinese-style soy sauce may be too intense. If using, reduce the quantity to 1 tablespoon.

Any cut of boneless beef works here. You can place meat in the freezer 30 minutes to firm it for easier slicing.

Menu

Tossed salad

Beef and onion stir-fry

Noodles or rice

Sauteed spinach

Ice cream and almond cookies

Zinfandel

Beef and Onion Stir-Fry

Preparation time: 5 minutes; marinating time: 20 minutes; cooking time: about 10 minutes

Makes 2 servings

3/4 pound sirloin steak, sliced paper-thin

2 cloves garlic, minced

2 tablespoons soy sauce

1 piece (1-inch long) ginger root, peeled, minced

3 tablespoons vegetable oil, plus more if needed

2 green onions, cut into 2-inch lengths

1 large yellow onion, sliced

2 tablespoons minced chives

Combine the steak, garlic, soy sauce and ginger in a bowl; marinate 20 minutes.

Heat oil in a large skillet or wok over high heat; stir-fry the beef mixture until the slices are nearly cooked through, about 3 minutes. Remove beef to a plate.

Add the yellow onions and the green onions to skillet. Stir-fry until onions are soft, about 4 minutes, adding more oil if necessary to prevent sticking.

Return the beef to the pan; lower heat to simmer. Simmer 2 minutes so flavors mingle. Garnish with chopped chives. Serve hot.

Per serving: 445 calories; 28 grams fat; 6 grams saturated fat; 74 milligrams cholesterol; 11 grams carbohydrate; 36 grams protein; 1,080 milligrams sodium; 2 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.