Make the most out of fragrant and mild spring green onions with this northern Chinese home-style stir-fry, where the onions star as the main vegetable. As in many Chinese stir-fries, the actual preparation of the ingredients takes longer than the cooking time, which is under two minutes. In lieu of Chinese pancakes, wrap up the beef mixture in warm tortillas spread with a little Sesame Hoisin Sauce, and your favourite hot sauce, if desired.
- 8 oz (250 g) beef top sirloin grilling steak
- 3 cloves garlic, minced
- 2 tsp (10 mL) soy sauce
- 2 bunches green onions
- Pepper, vegetable oil and salt
Slice beef against grain as thinly as possible. Combine in bowl with garlic, soy sauce and ¼ tsp (1 mL) pepper; marinate at room temperature for 10 to 20 minutes.
Slice green onions (white and green parts) into 2½-inch (6 cm) lengths. Finely slice onions lengthwise into julienne strips; set aside.
In wok or skillet, heat 2 tbsp (30 mL) oil over high heat until it begins to haze over surface; stir-fry beef until seared, 15 to 20 seconds. Add onions and ¼ tsp (1 mL) salt; stir-fry until onions are wilted, 1 minute. Scrape into serving dish.
Sesame Hoisin Sauce: Mix together 2 tbsp (30 mL) hoisin sauce with ½ tsp (2 mL) sesame oil.
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.