Online Recipe Book

Beef in Cream Sauce

Kitchen Library Quick & Easy Cookbook, c1990, 112
2 servings
Prep info
12 min prep + 8 min cook
Prep time
Not set
Cook time
20 minutes
Time required
20 minutes
Oven preheat
Mains - Misc


  • 1/2 T vegetable oil
  • 1 c thinly sliced onion
  • 225 g thinly sliced beef (cut into matchstick strips)
  • Salt (Sea) (to taste)
  • freshly ground white pepper (to taste)
  • 1/2 T soy sauce (dark)
  • 1 T single cream (light whipping cream in the US)
  • Salt (Sea) (to taste)
  • freshly ground white pepper (to taste)
  • parsley sprigs (to garnish)
  • sliced tomato (to garnish)


Heat the oil and fry the onion for 4 minutes, stirring, until lightly browned.  Push to one side of the pan.  Tilt the pan to let the juices run out of the onions and over the base.  If there are no juices, add more oil to the pan and let heat before adding beef.

Add the meat strips, season with salt and pepper, and stir-fry for 2-3 minutes until evenly browned.  Mix with the onions, then add the soy sauce and stir in the cream; adjust salt and pepper as needed.  Heat through gently, without boiling.  Serve at once, garnished with parsley and tomato.


SJ Note 9 May 2011: This is really tasty!  There's not much sauce at all to it, just to warn you.  It needed a fair amount of salt and pepper; I've altered the recipe to include seasoning the beef before cooking to help with that.  I skipped the parsley and tomato garnish this time.  There was more volume to the finished product than I'd expected; that was a nice surprise.  A keeper, and not much in the way of tweaking needed for it.