I always thought sand onions were only in spring, but I was surprised to find they're still available now. They are a little pricey, but stir-fried with beef, they're really delicious! I used to think onions were the best ingredient for adding a sweet and savory flavor to beef, as seen in many Japanese teriyaki recipes. However, chopping onions is a nightmare, and their distinctive "sulfury" taste makes them inedible unless they're completely soft, but overcooked onions aren't tasty either! Then I discovered that sand onions from Northwest China are perfect: not as strong-flavored as chives, not as pungent as scallions, they're refreshing and slightly spicy when eaten raw in a salad, and their sweetness is more prominent when stir-fried. Especially when stir-fried with beef or eggs, the flavor is enhanced. Try my "teriyaki style" seasoning; it's perfect for those who love sweet and savory flavors. The best part is, it requires no special skills and doesn't take much time—just a few stirs and it's ready to eat!
Materials
Stir-fried beef with sand onions: a delicious and appetizing dish ready in 15 minutes. (Recipe steps)
1️⃣ Wash and drain the sand onions, then cut them into large sections (about the length of a finger). Slice or shred the beef (don't make the slices too thick). Add the seasonings mentioned above, mix well, and marinate for 10 minutes. 2️⃣ Heat oil in a pan (you can add more oil than usual), then add the beef slices and stir-fry over medium-high heat.
3️⃣ Once the beef is completely browned, add the shallots. TIP: Stir-fry for about 2 minutes. Beef strips cook faster than beef slices, so don't overcook them. 4️⃣ Add the shallot segments and stir-fry for about 30 seconds. Once they start to soften, add the remaining marinade and chopped chili peppers, and stir-fry for another 30 seconds.
The stir-frying process only takes about 3-4 minutes. The beef was well-marinated and flavorful, and it was cooked to the perfect doneness.
Stir-fried shallots aren't too spicy; they have a sweet and savory flavor. That's why I added some bird's eye chilies for extra flavor. You can also add more shallots if you like; it's delicious.
It's slightly sweet and savory; any leftover broth is great for mixing with rice.
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