400g lean beef sirloin
2 yellow onions
1 egg, beaten
2tbsp soy sauce
half tsp sesame oil
half tsp rice wine vinegar
5cm piece fresh ginger, finely chopped
- Thinly slice the beef against the grain.
- Stir together the beef and the egg in a bowl. Stir in the cornflour and 1 tsp of rapeseed oil. Leave to stand for about 30 minutes.
- Cut onions into quarters lengthways, then half the quarters across the middle and separate the pieces.
- In a small bowl mix together the soy sauce, sugar, sesame oil, vinegar, and 2 tablespoons of water. Set aside.
- Heat about half a cup of rapeseed oil in a wok over a medium-high heat until just smoking.
- Transfer the beef into the hot oil and cook until the colour has changed. Remove the beef using a slotted spoon and put aside on a platter.
- Add onions and ginger and stir-fry until onion is translucent, then transfer to the platter with the beef, again using the slotted spoon.
- Add the soy sauce mixture and simmer for 2-3 minutes to thicken. Stir in beef, onions and ginger and stir to coat.
- Serve with plain rice or noodles.