This was a quick dinner using the leftover thin sliced bottom round steak from my Taiwanese beef noodle soup recipe. My refrigerator and freezer were lacking any green veggies to add to this, but that's the only thing I'd change here.
Feeds 2
You'll need:
- 1/2 - 3/4 lb thin sliced beef - I used 3/4 lb bottom round to feed 2 adults and a 5 year old
- 1 small white onion, sliced thinly
- 1/4 cup ponzu for marinade
- 2 tbsp lemon juice for marinade
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp minced garlic
- 1 tsp corn starch
- 2 tbsp water
Instructions:
- Mix the ponzu and lemon juice, pour over the beef, marinate in the fridge for ~30 minutes
- Mix the soy sauce, hoisin, minced garlic, water, and cornstarch in a small bowl
- Over medium heat in a non-stick skillet, add a little oil and cook the onions for about 2 minutes
- Add the beef to the skillet without the remaining marinade, discard the marinade
- Cook the onions and beef together until the beef is done to your liking
- Remove the beef and slice into strips, return it to the skillet and stir fry for 45 seconds
- Add the sauce mixture and stir until thickened and everything is coated well
- Serve over some steamed white rice and enjoy!