Chinese Beef Steak with Peas and Caramelized Onions

I don't cook beef very often at home (unless it's steak or meatball pasta). When I do, it's usually black pepper beef, broccoli beef or some other stir-fry concoction that comes to me as I go along. I forgot all about chinese beef steak which I used to make once in a long while, and which I simply love, especially the thick and rich gravy that is sweet, tangy and salty, and caramelized onions are so yum! I cooked the beef to medium-well with a slightly pink centre so that it's not overcooked, and yet not too underdone that the kids can't eat it.

Here is the recipe. It's one that's easy to prepare and uses basic everyday pantry ingredients, so you can make it anytime.

Chinese Beef Steak with Peas and Caramelized Onions

Ingredients

400g beef tenderloin/sirloin, sliced about 1cm thick, cut into 6-8 pieces and tenderised with a meat mallet

1 tsp bicarbonate of soda mixed with 3/4 cup water

2 tbsp Shaoxing wine

2 cloves garlic

1 large onion, sliced into rings

Handful of green peas

Sugar and salt

Marinade:

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tbsp oyster sauce

1/2 tsp sesame oil

Dash of pepper

1/2 tsp maggi seasoning (optional)

1 small egg, beaten

1 1/2 tbsp cornflour

Sauce:

1 tbsp oyster sauce

2 tbsp ketchup

1 tsp worchestershire sauce

1/2 tbsp dark soy sauce

1/2 tsp chicken stock powder

1 tbsp sugar

Pinch of salt (to taste)

1/2 tsp black pepper

1/2 cup water

Method:

1. Soak the meat in the bicarb solution for 30 minutes, then drain well and discard the water.
2. Combine meat with marinade for 1-2 hours.
3. Heat up a little oil in a large pan or wok and fry the onions until softened. Add 1/2 tbsp sugar and pinch of salt and continue frying until browned around the edges. Add peas and fry briefly. Dish out into a bowl.
4. Heat up 2 tbsp oil and fry the garlic cloves until browned. Remove the garlic and using the same oil, fry the beef in batches, browning them for about 1-2 minutes on both sides until they are medium-rare. Dish out onto a plate and leave aside.
5. In the same pan, deglaze with Shaoxing wine, then add sauce ingredients and bring to a boil. Add the beef, coating them evenly and let it simmer until sauce reduces and thickens to a shiny glaze. Transfer onto a plate and top with the onion and pea mixture from Step 3. Serve hot with steamed jasmine rice.