Comments on: Beef Onion Stir-fry

By: John Hutchison

John Hutchison — Thu, 11 Dec 2025 06:16:04 +0000

Cooked this tonight and I’m not impressed at all. No zing at all. Also that’s a lot of meat to cook at the same time.

By: Sarah

Sarah — Wed, 03 Dec 2025 21:52:01 +0000

In reply to Roxa. Nice! Happy to help bring back memories!

By: Sarah

Sarah — Wed, 03 Dec 2025 20:36:38 +0000

In reply to Loraine. Yes you could, Loraine!

By: Loraine

Loraine — Mon, 01 Dec 2025 09:09:45 +0000

can i replace beef flank steak with beef tenderloin?

By: Roxa

Roxa — Sat, 29 Nov 2025 22:17:22 +0000

This reminds me of the beef & onion dish our favourite restaurant on campus in Beijing used to make back in the early 1990s

By: Sarah

Sarah — Tue, 28 Oct 2025 14:41:06 +0000

In reply to Anne Wratten.

Thanks Anne! Here’s our beef with black bean sauce recipe also: https://thewoksoflife.com/beef-black-bean-sauce/

By: Anne Wratten

Anne Wratten — Thu, 23 Oct 2025 03:15:40 +0000

Added garlic & a few tbls of fermented Asian black beans & there you have it Beef & black bean sauce… definitely an old Aussie favourite from your local Chinese restaurant. Actually this is a good base recipe for a multitude of dishes.

By: Sarah

Sarah — Sat, 18 Oct 2025 00:42:32 +0000

In reply to GINI. 😎

By: GINI

GINI — Wed, 01 Oct 2025 17:40:52 +0000

YUMMERS!!

By: Sarah

Sarah — Mon, 08 Sep 2025 18:12:12 +0000

In reply to James. It can, James, which is why it's important not to go too far with it! In this case, we're using a small amount — 1/4 teaspoon for 1 pound of beef, and only letting it sit for 15-30 minutes before cooking. If you want to let it marinate longer (like overnight), you could reduce the amount to 1/8 teaspoon.