Caramelized Sweet Beef Stir-Fry

Incredibly soft and amazingly tasty, you won’t be able to put it down! Making fried beef in a frying pan is not at all difficult, and the result will not leave anyone indifferent. The presence of sugar gives the beef a slight sweetish taste and a beautiful caramel color.
cook time: 1h 10 min
Noah Merrick
Caramelized Sweet Beef Stir-Fry

Nutrition Facts (per serving)

161
Calories
11g
Fat
2g
Carbs
13g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Salt 0.5 tsp
Sugar 0.5 tsp
Ground black pepper (pinch) to taste
Water 100 ml
Beef (pulp) 300 g
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to fry soft beef with onions in a frying pan? To begin, prepare all the necessary ingredients. You donʼt have to add onions if you donʼt like them.

Step 2

Step 2
Mix salt, sugar and ground black pepper in a small bowl.

Step 3

Step 3
Wash the beef, dry it and cut into medium pieces.

Step 4

Step 4
Peel the onion and cut into half rings. To prevent the onion from stinging your eyes while slicing, rinse it and the knife with cold water.

Step 5

Step 5
Heat vegetable oil in a frying pan. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe. Place the beef pieces in the pan, sprinkle with a mixture of salt, sugar and pepper and stir.

Step 6

Step 6
Cook beef over high heat, stirring occasionally, for about 10 minutes. The sugar should begin to caramelize.

Step 7

Step 7
When the beef is browned, add the chopped onion to the pan and stir. Fry everything together for about 5 minutes until the onion is translucent. During this time, heat the water until hot.

Step 8

Step 8
Pour 100 ml of hot water into the pan.

Step 9

Step 9
Reduce heat to low, cover the pan with a lid and simmer the meat for 30-35 minutes until cooked. The exact time depends on the size of the pieces of meat, the chosen frying pan and the operating characteristics of your stove. Serve the beef hot. Bon appetit!

Additional rubrics

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