Chinese beef stir-fry
Souped Up Recipes · ♥ 1.7K likes · 30.9K views · 6 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g beef
- ½ tbsp vegetable oil
- 3–4 tbsp oil
- 10–12 whole pickled facing heaven chilies
- 1 tbsp fermented black bean
- ½ tbsp soy sauce
- ¼ tsp salt
- ¼ tsp finely ground white pepper
Marinate the beef with soy sauce, salt and white pepper; mix well. For chuck or round, add a quarter teaspoon of baking soda to tenderize.
Add a drizzle of vegetable oil and mix to coat so the slices do not stick together. Set aside.
- 7 oz Chinese celery
Remove the leaves and root from the Chinese celery and keep the stems.
Chinese celery
- 4 whole dù suàn
- 6 whole Thai bird eye chilies
Dice the garlic and the chilies.
- 2 whole scallions
- 1 inch ginger
Separate the scallion whites and greens; cut the greens into 1-inch lengths and reserve for the end. Smack the ginger and dice it small.
Preheat the wok on maximum heat until smoking. Add a big drizzle of oil, then the celery stems, garlic, chilies, ginger and scallion whites. Stir over high heat for 30 seconds.
- ½ tbsp oyster sauce
- ½ tbsp soy sauce
- ½ tbsp Chinese cooking wine
Season with oyster sauce, soy sauce and Chinese cooking wine, splashing them onto the side of the wok so they flame; toss quickly.
Variation (Hunan style): cut open pickled chilies and add them with fermented black beans to the aromatics; saute 30 seconds, then continue as above, seasoning with oyster sauce and soy sauce.