John Myers
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Beef with Onions and Carrots
The perfect beef with onions and carrots recipe with a picture and simple step-by-step instructions.
Marinade for the meat
- 2 tbsp Soy sauce light
- 0,4 g Baking soda
For the sauce
- 400 ml Beef stock
- 300 g Carrots
- 300 g Onions
- 3 tbsp Soy sauce dark
- 1 tbsp Soy sauce light
- 1 tbsp Oyster sauce
- 1 tbsp Sherry or rice wine
- 1 tsp Sambal Oelek
- 1 tsp Sugar
- 1 tsp Pepper from the grinder
- 1 tsp Canola oil or sesame oil
- 1 tsp Cornstarch
- Cut the meat into not too thin slices and mix with the marinade. Let it sit in the refrigerator for at least 2 hours, but better cover it overnight. First peel the carrots and onions, cut each into pieces (see photo). Dissolve corn starch (about 4 teaspoons heaped) with a splash of cold water and set aside. Mix the beef stock with soy sauce light, soy sauce dark, oyster sauce, sugar, pepper, sambal oelek and sherry.
- Heat a pan or wok well, add a little rapeseed oil or sesame oil. Sear the carrots and onions, remove from the wok. Add a little more oil, sear the meat, add the vegetables and deglaze with the sauce mixture. Set with corn starch to the desired consistency. Serve with rice and enjoy your meal.
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