Cantonese black bean garlic beef
Chinese Cooking Demystified · ♥ 7.5K likes · 263.7K views · 8 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g beef
Slice the beef thinly into 2mm sheets against the grain.
- ¼ tsp Kansui
- ½ tsp salt
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tsp liaojiu
- ½ tsp soy sauce
- ½ tsp dark soy sauce
- ¼ tsp black pepper powder
- 1 tsp oyster sauce
- 2 tbsp water
Marinate with the Kansui, salt, sugar, cornstarch, liaojiu, soy sauce, dark soy, black pepper, oyster sauce and water, mixing until the beef absorbs all the water.
- 1 tsp oil
- ½ inch ginger
- 3 whole scallions
- ¼ whole onion
- ½ whole green mild chili
- ½ whole red mild chili
Prep the aromatics: sliced ginger, scallions cut into two inch sections with whites and greens separated, onion in one inch chunks and the chilies cut into diamonds.
- ⅓ cup oil
Heat about a third of a cup of oil in a pot over a high flame until bubbles form rapidly around a pair of chopsticks, about 180 centigrade.
- 2 tbsp oil
Stir fry the marinated beef over a high flame about 45 seconds until basically cooked, then tip it out, oil and all, over a strainer filled with the aromatics minus the scallion greens.
- 2½ tbsp garlic black bean sauce
- 1 tbsp liaojiu
In the same wok add two tablespoons of oil and fry the black bean garlic sauce over a medium low flame one to two minutes until the oil separates.
- ½ tsp dark soy sauce
- 1 tsp cornstarch
Raise the flame to high, swirl in the liaojiu over the spatula and around the sides of the wok, stir, then add the beef and aromatics and fry about thirty seconds.
Add the optional dark soy for color, the cornstarch slurry, then the scallion greens and a final toss.