You may have seen this dish at Chinese take-aways. It is actually a very simple stir-fry. However, because I always use Japanese Soy Sauce, the same dish I cook always looks different and tastes different. Then, I have learned that Dark Soy Sauce is commonly used to season this dish. I bought a small bottle of Dark Soy Sauce from a local supermarket, and used it for the first time today. It tasted the same as the take-aways’.


1 Serving


120g Beef Steak *cut into thin bite-size pieces
1 clove Garlic *grated OR finely chopped
1 teaspoon Dark Soy Sauce
1/4 teaspoon Sesame Oil
1/4 teaspoon Sugar *alter the amount to suit your tatse
White Pepper OR Ground Chilli as required
1 teaspoon Oil for cooking
1/4 Onion *sliced
1 Spring Onion *cut into 3cm long pieces
1 serving warm Cooked Rice

1 teaspoon Oyster Sauce
1 teaspoon Dark Soy Sauce
2 teaspoons Sake (Rice Wine) OR Water
1/4 teaspoon Potato Starch

  1. Place Beef in a bowl, add Garlic, Soy Sauce, Sesame Oil, Sugar and White Pepper (OR Chilli), combine well, and set aside.
  2. Place all the Sauce ingredients in a small bowl, and mix well.
  3. Heat Oil in a frying pan over medium heat, cook Onion for 1 minute, then add Beef and Spring Onion, and stir until cooked. It won’t take long.
  4. Stir the Sauce before you add it to the pan, then add it and stir to combine.
  5. Half fill a bowl with warm Cooked Rice, cover it with the Beef & Onion mixture, and enjoy.