What is too long to marinate the beef?

In my experience, thicker cuts of beef can handle being marinated for 8 hours or so in the refrigerator. Thinner strips do best in about 2 hours. When beef is marinated too long, it can become mushy.

Can I reuse the marinade for something else?

I have never reused marinade that had meat or seafood in it. USDA states that it can be safe if you bring the liquid to a boil, but does suggest keeping a portion of the marinade separate if you are using it in a sauce or something else. But honestly, better safe than sorry and I discard it.

What should I serve with beef stir fry?

We like to serve the beef stir fry with basmati rice and cauliflower rice for me. It also goes well with brown rice or noodles. And I always add extra vegetables to a stir fry. Some great choices would be snow peas, sugar snap peas, zucchini, broccoli or peppers. You can stir fry the vegetables in some oil over medium heat after you cook the onions.

Beef and Onion Stir Fry ⋆

Description

Beef and onion stir fry has tender slices of savory beef with sweet and caramelized onions. With its rich and hearty flavors that are more savory than spicy, the whole family will enjoy this quick meal.

Ingredients

Units Scale

1.25 pounds top sirloin, thinly sliced
2 tablespoons cornstarch or flour
2 tablespoons vegetable oil
1 large white onion, sliced

Marinade

1 tablespoon rice vinegar
1 garlic clove, minced
1/4 cup soy sauce
1 tablespoon brown sugar

Stir Fry Sauce

1/2 cup soy sauce, low sodium
1/2 cup beef broth, low sodium
2-3 tablespoons brown sugar
3 tablespoons rice wine vinegar
2 cloves garlic, minced
2 tablespoons Hoisen or Oyster sauce
2 teaspoons Umami seasoning*
5 chives, chopped, optional

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Instructions

In a large bowl, make marinade by stirring together the vinegar, garlic, brown sugar and soy sauce.
Slice the beef and place in bowl of marinade. Stir to coat the beef. Refrigerate for at least 30 minutes, up to 2 hours.
Drain beef, discard the marinade and pat beef dry with paper towel. Mix cornstarch and the beef in a bowl and stir to lightly coat. Heat 1 tablespoon oil in large skillet or wok over medium heat.
Cook beef for 2 minutes until browned.* Remove to plate.
Add the remaining oil to pan, raise heat to medium high and cook onions for 3 minutes until browned. Add garlic and cook for 1 minute, careful not to burn. Scrape the bottom of pan to loosen browned bits.
In a cup, stir together the stir fry sauce. Taste for flavor. Add beef, onions and garlic back to skillet and stir in sauce. Cook on medium heat until it comes to a simmer.

Notes

*If you like a lot of sauce in your stir fry, double the sauce ingredients.

*Brown the beef in two batches if it doesn't fit in the skillet without crowding.

*Serve with rice or noodles. Add some additional stir fry vegetables like broccoli, peppers or snap peas if you prefer.

*Store leftovers covered in the refrigerator for up to 3 days. Reheat in a pan on low heat until hot. Add more broth if the sauce has thickened. Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.

Nutrition

Serving Size: 1
Calories: 319
Sugar: 4.2g
Sodium: 2222mg
Fat: 12g
Carbohydrates: 15.4g
Protein: 36.3g
Cholesterol: 83.8g