- Main
- Beef
- One pot
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 1/2 lb
top sirloin steak, sliced 1/4 inch thick across the grain
- 1/3 cup
soy sauce
- 1/4 cup
fresh lemon juice
- 6 cloves
garlic, minced
- 1 1/2 tsp
coarsely ground black pepper
- 1 tsp
sugar
- 3 tbsp
neutral oil
1 tbsp in step 2, 2 tbsp in step 3
- 3
large yellow onions, sliced into 1/3-inch rings
- 1 cup
water or beef broth
salt, to taste
- 2
scallions, thinly sliced (optional)
- Dairy-free
Contains soy (soy sauce) and wheat (soy sauce).
Not checked: water or beef broth.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a bowl, stir together the soy sauce, lemon juice, garlic, black pepper and sugar. Add the sliced beef and turn it so every piece is coated. Let it sit at room temperature for 30 minutes (or cover and refrigerate up to 4 hours).
30 min, hands-off
- 1 1/2 lb top sirloin steak
- 1/3 cup soy sauce
- 1/4 cup fresh lemon juice
- 6 cloves garlic
- 1 1/2 tsp coarsely ground black pepper
- 1 tsp sugar
- Step 2
Heat 1 tbsp of the oil in a large skillet over medium heat. Add the onion rings and a pinch of salt and cook, turning them gently now and then, until soft and lightly browned at the edges, 8–10 minutes. Try to keep the rings whole. Scoop them onto a plate.
10 min
- 1 tbsp neutral oil
- 3 large yellow onions
- salt
- Step 3
Lift the beef out of the marinade and pat the pieces fairly dry with paper towels; keep the marinade. Wipe out the skillet, add the remaining 2 tbsp oil and set it over high heat until it shimmers.
5 min
- 2 tbsp neutral oil
- Step 4
Sear the beef in two batches in a single layer, about 1 minute per side, until well browned. Don't crowd the pan — it should sizzle loudly. Move each batch to the plate as it's done.
6 min
- Step 5
Turn the heat to medium. Pour in the reserved marinade and the water or broth, scraping up the browned bits from the bottom of the pan. Bring to a simmer.
2 min
- 1 cup water or beef broth
- Step 6
Return the beef and any juices to the pan. Simmer gently, uncovered, until the beef is tender and the sauce has reduced to a thin glossy gravy, 12–15 minutes. Add a splash more water if it reduces too far.
15 min, hands-off
- Step 7
Taste the sauce and add salt or a squeeze more lemon if it needs it. Lay the onions over the beef, cover and let them warm through for 2 minutes. Scatter with scallions and serve over garlic rice, spooning plenty of sauce on top.
2 min
- salt
- 2 scallions
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026