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Beef in soy sauce

Beef in Soy Sauce

A bold, spicy, out-of-the-ordinary flavor from everyday ingredients! Beef in soy sauce is a standout dish made the way Asian cooking intends: the meat marinates for a good while, then sears fast over high heat, which leaves it tender and soft.

wella

Recipe author

Composition / ingredients

Servings:

Beef

300

Onion

Garlic

Soy sauce

Vegetable oil

1.5

Water (add more water if necessary)

Chili pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 28 % 9 g

Carbohydrates 28 % 9 g

149 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef in soy sauce? Start by prepping the ingredients. Use good-quality beef — tenderloin is best. Rinse it and pat it thoroughly dry with paper towels. Trim off any sinew. Slice the beef into planks first, then into thin strips. Try to cut across the grain — it makes the meat more tender.
Step 2:

Chili pepper is optional — add it carefully, to taste. If you like heat, seed and stem a pepper and slice it however you like. I prefer thin strips, but rings work too, and you can even toss it in whole. It doesn't much matter, since the chili loses some of its bite during frying and stewing.
Step 3:

Get out a container to marinate the meat in. Glass, ceramic, or stainless steel all work, but skip aluminum, which can react and corrode. Add the meat and pepper. Then add the garlic, peeled and prepped however you like — I chopped mine fine, but you can press it or grate it.
Step 4:

Pour the soy sauce over the top. Stir the meat so it's completely coated.
Step 5:

Let the meat marinate for one to two hours. I gave mine an hour.
Step 6:

Peel and slice the onion, finely or into strips, whichever you prefer. I went with strips — I think they look prettier in the finished dish.
Step 7:

Heat a skillet or sauté pan over high heat, add the oil, and let it get good and hot. Add the onion and sauté it over high heat, stirring, until translucent.
Step 8:

Once the onion is done, add the beef to the pan along with its marinade.
Step 9:

Fry the meat and onion over high heat, stirring constantly. About 10 to 15 minutes does the job.
Step 10:

At this point the meat is really ready to eat and serve. But if you want it even more tender, pour in some boiling water and let it stew for a couple of hours (if you have the time). Add more boiling water as needed.
Step 11:

Either way, the beef turns out remarkably tasty and tender. Serve beef in soy sauce with any side dish, preferably vegetables. Enjoy!

There's no need to add extra spices to this Chinese-style dish — the beef has its own flavor that's best not to bury, and the soy sauce takes care of the seasoning.
You can swap the beef for any other meat you prefer. Just keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are generally fattier than beef, while chicken breast or turkey are leaner. And cooking time depends not only on the type of meat, but also on which cut you use and how young or old the meat is.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).
Use an oil with a high smoke point for frying! Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they contain lots of unfiltered organic particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.