An Old Chinese Favourite – Beef & Onion Stir Fry

1 large onion, sliced 3mm thick
300-350g rump steak, sliced into chunky strips
Vegetable oil, for frying

The Marinade
½ tablespoon oyster sauce
1 tablespoon cornflour
1 tablespoon hot oil (from the wok)

The Sauce
½ tablespoon oyster sauce
1 teaspoon sugar
Juice of ½ orange
1 tablespoon ketchup
1 tablespoon light soy sauce
½ teaspoon dark soy sauce

PREPARATION

1. Slice the onion into 3mm thick strips so they stay chunky and retain bite when stir fried.
2. Slice the rump steak into thick strips. Place in a bowl with oyster sauce and cornflour. Pour over 1 tablespoon of hot oil from the wok and massage through. Leave to rest while preparing the sauce.
3. Mix together oyster sauce, sugar, orange juice, ketchup, light soy and dark soy until smooth. Set aside.

COOKING

1. Heat a generous amount of oil in a wok over high heat. Flash fry the beef in batches for 30-60 seconds until lightly browned with caramelised edges. Remove and drain. The beef should be just sealed, not fully cooked through.
2. Pour away excess oil, leaving about 1 tablespoon in the wok. Heat until smoking.
3. Add the onions and press into the wok. Allow them to char slightly without moving too much for 30-60 seconds.
4. Return the beef to the wok. Immediately pour the sauce around the edge of the wok and allow it to bubble vigorously.
5. Once boiling hard, fold everything together. The cornflour coating will thicken the sauce and wrap it around each piece of beef.
6. Stir fry briefly until glossy and caramelised, then serve immediately.

School of Wok Tips

• Do not slice the onion too thin. Chunky onions give better texture and sweetness.
• Flash fry the beef quickly to seal the edges without overcooking.
• Let the sauce boil vigorously before folding through to intensify flavour.
• Keep the heat high at the end to caramelise the sauce properly.

FAQs

What cut of beef works best?
Rump steak works beautifully? Sirloin or ribeye can also be used if sliced correctly.

Can I make this without orange juice?
Yes? You can substitute a splash of rice vinegar and a pinch more sugar for a similar balance.

Why flash fry the beef first?
This seals the meat quickly and creates caramelised edges while keeping the inside tender.