Tender beef and onion stir-fry starts with a baking-soda treatment, not a soda-spiked marinade: dissolve 1 tsp baking soda in 3 tbsp water, work it into 500 g of thick-sliced beef, rest 30 minutes, then rinse it out completely — that rinse is what prevents the metallic aftertaste. The beef then takes a glossy soy–oyster–cornstarch marinade and a hard sear with golden onions, scallions and garlic. A splash of plain water in the hot pan turns the cornstarch into a light glossy sauce. About an hour start to finish, serves 4.
Instructions
- 1
Slice the beef across the grain, slightly thicker than usual — very thin slices fall apart and dry out in the pan.
- 2
Dissolve 1 tsp baking soda in 3 tbsp water, pour over the beef and work it in well.
- 3
Rest 30 minutes — the meat absorbs almost all the liquid.
30:00 - 4
Rinse the beef several times in cold water to remove the soda, then squeeze it out and pat dry.
- 5
Mix the beef with soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, vegetable oil and a few drops of sesame oil.
- 6
Cut the onion into thick half-moons and separate into petals; cut scallions into 3 cm batons, splitting the white parts.
- 7
Fry both onions in hot oil to light golden only — overcooked now, they turn mushy later. Remove from the pan.
- 8
Sear the beef in a very hot pan without stirring; let it build a crust, then turn.
- 9
Add the garlic, return the onions, and pour in a splash of water — the cornstarch coating becomes a glossy sauce.
- 10
Season with a little soy sauce, Worcestershire, salt and black pepper; cook one more minute and serve.
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Frequently Asked Questions
Why does baking soda give beef a metallic taste?
It happens when the soda goes straight into the marinade and gets cooked with the meat. Baking soda is alkaline, and any residue left on the surface carries a soapy, metallic edge. Treat the beef separately — 1 tsp dissolved in water, 30 minutes — then rinse it off before marinating.
Do I really have to rinse the beef after the baking soda?
Yes — the rinse is the step most recipes skip, and it’s what removes the leftover soda. Wash the beef a few times in cold water, squeeze out the excess and pat it dry. The tenderizing effect stays in the meat; only the chemical taste washes away.
What cut of beef works for stir-fry?
Almost any inexpensive cut — chuck is used here. Slice it across the grain and slightly thicker than feels natural: very thin slices fall apart and dry out over high heat, while thicker ones stay juicy after the baking-soda treatment.
Why add water instead of more sauce at the end?
The cornstarch from the marinade is already coating the beef. When plain water hits the hot pan it dissolves that coating into a light, glossy sauce that clings to the meat and onions — no extra thickeners or sauce needed.