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Serves 2
1/2 lb. boneless beef (flank steak, top sirloin, tenderloin)
2 tsp. cornstarch
1/4 tsp. sugar
1 1/2 tbs soy sauce
1 tbs. water
3 medium onions, about three cups, cut up (see note)
1 tsp. shredded fresh ginger
3 tbs vegetable oil
1. Slice beef against the grain into 2-by-1-by-1/4-inch pieces, about 1 cup.
2. Combine the cornstarch, sugar, soy sauce and water and add to the beef. Mix so that the beef will soak up the marinade. Set aside.
3. Cut onions into 1/2-inch wedges and separate layers. Set aside.
4. Heat wok until very hot. Reduce heat to moderate. Add one tbs. oil and the onions and stir-fry for about two minutes. Do not let them brown or wilt. Remove onions and set aside. Rinse wok and dry over flame.
5. Heat the wok very hot again. Add the remaining two tbs oil, ginger and beef. Stir-fry until beef pieces separate and just change color, about one minute. Add the cooked onion and stir to blend with meat. Let onion heat through, but do not overcook the meat. Serve hot.
Any vegetables can be used instead of (or in addition to) onion, such as green pepper, asparagus, cabbage, broccoli, cauliflower, green beans, zucchini, cucumber, squash, mushrooms, bamboo shoots, water chestnuts. Vegetables should be sliced evenly and quite thin.
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