Chinese Beef With scallions

Just getting back into the cooking thing. I hope to have many more new recipes in the next few weeks. I lost my cooking Mojo for a while, but it seems to be creeping back in. Nothing like the last 2 weeks of summer vacation to get one moving!

Last night I was really craving Chinese food. Portland is rather lacking in this area. Good, greasy take out Chinese food doesn't exist here. Portland excels at many types of food, but Chinese ain't one of them.

I found the below recipe easy and straightforward, though a bit on the greasy side. I say "greasy" in an affectionate way, if you know what I mean. It was what I was in the mood for, but if you want light and healthy, this is not the dish for you.



1/4 cups plus 6 Tbsp soy sauce, divided
2 Tbsp dry sherry
2 Tbsp cornstarch
2 Tbsp minced garlic
2 1/2 Tbsp sugar, divided
2lbs boneless sirloin, cut into 1/4 inch strips
4 cups shredded scallions and yellow onions

Combine 1/4 sup soy sauce, dry sherry, cornstarch, garlic, and 1 Tbsp sugar in a ziplock bag. Add beef and toss to coat. Marinate in fridge for 1 hour.

Combine remaining 6 Tbsp soy sauce and 1 1/2 Tbsp sugar and set aside.
Heat 1 cup oil in wok and sir fry beef in batches for 2 minutes per batch. Remove from wok and drain. Pour off oil.

Heat remaining 3 Tbsp oil until very hot. Add scallions and onions and stir fry 2 minutes. Add in reserved soy/sugar mixture and add back in beef. bring to a boil and cook until liquid is reduced to a syrupy glaze. Serve with steamed rice.