Tender slices of sirloin or rib-eye steak stir-fried with chunky onion in a sweet, tangy Cantonese-style sauce. Tomato ketchup, white rice vinegar and Worcestershire sauce create a rich, savoury glaze that coats the beef.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 2–3
Cuisine: Cantonese
Course: Main Dish
Tags: Beef Recipes · Cantonese Recipes · Stir-Fry · Quick & Easy
Ingredients
For the Beef
- 420g sirloin or rib-eye steak, thinly sliced
- 1 onion, cut into chunky slices
- Oil, for stir-frying
For the Marinade
- 2 tbsp light soy sauce
- 1 tbsp Chinese Shaoxing cooking wine
- 1 tsp bicarbonate of soda
- 1 tbsp cornflour
- ¼ tsp white pepper
- 1 tsp sugar
For the Sauce
- 4 tbsp tomato ketchup
- 2 tbsp Chinese white rice vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp OK Fruity Sauce (optional)
- 3 tbsp sugar
- 50ml cold water
For Thickening (Optional)
- 2 tsp cornflour
- 50ml cold water
Method
1. Marinate the beef
Place the thinly sliced beef in a bowl.
Add the light soy sauce, Shaoxing cooking wine, bicarbonate of soda, cornflour, white pepper and sugar.
Mix well until the beef is evenly coated. Set aside while you prepare the sauce.
2. Prepare the sauce
Add the tomato ketchup, white rice vinegar, Worcestershire sauce, OK Fruity Sauce if using, sugar and 50ml cold water to a bowl.
Mix well and set aside.
If you prefer a thicker sauce, mix 2 tsp cornflour with 50ml cold water in a separate bowl and set aside.
3. Cook the onion
Heat a little oil in a large frying pan or wok over medium-high heat.
Add the chunky onion slices and stir-fry for approximately 1 minute, until slightly softened.
Push the onions towards the edge of the pan.
4. Cook the beef
Add the marinated beef to the centre of the pan.
Cook for approximately 3 minutes on each side, or until the beef is cooked through.
5. Add the sauce
Pour the prepared sauce into the pan.
Stir-fry everything together for approximately 1 minute, allowing the sauce to coat the beef and onions.
For a thicker sauce, slowly add the cornflour mixture while stirring until the sauce reaches your preferred consistency.
6. Serve
Transfer the Cantonese beef to a serving dish and serve immediately with steamed rice or noodles.
Notes
- Keep the beef tender: The bicarbonate of soda and cornflour in the marinade help tenderise the beef and create a smooth coating.
- Adjust the sweetness: The sauce is deliberately sweet and tangy. Reduce the sugar if you prefer a less sweet flavour.
- Use OK Fruity Sauce: This is optional but adds extra fruity sweetness to the sauce.
- Thicken the sauce: Add the cornflour mixture gradually so you can control the final consistency.
- Serving suggestion: Serve with steamed jasmine rice or stir-fried noodles.
