Dai flavour stir-fried beef with herbs
Chinese Cooking Demystified · ♥ 5.3K likes · 170.8K views · 7 min video
Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 40 g salt toothed coriander
- 40 g jiu-zai Chinese chives
- 40 g laksa leaf
- 40 g Thai basil
Pick and prep the herbs: 40 grams each of salt toothed coriander and Chinese chives chopped into 1 cm sections, and the same again of laksa leaf and Thai basil, picked.
Variation: for the mint version, swap all four herbs for 160 grams of picked fresh mint.
- 160 g fresh mint
- star anise
- Chinese black cardamom
Toast the star anise and black cardamom five minutes, de-seed the cardamom, and grind both to powders.
- ½ tsp salt
- ½ tsp cornstarch
- 1 tsp soy sauce
- ½ tsp dark soy sauce
- ¼ tsp Sichuan peppercorn powder
- ½ tbsp oil
Marinate the beef with the salt, cornstarch, soy sauce, dark soy sauce and Sichuan peppercorn powder, mix thoroughly, then coat with the half tablespoon of oil.
- 2 tbsp oil
Get the wok piping hot, shut off the heat, add two tablespoons of oil and swirl for a non-stick surface.
- 1 tbsp oil
- 2 cloves garlic
Heat on high, add the beef, break it up and fry about two minutes until cooked through, adding another tablespoon of oil if hand minced.
- 4 whole heaven facing chilis
- 1 tsp soy sauce
Raise to high, mix, and swirl a teaspoon of soy sauce around the sides of the wok.
- seasoning
- ¼ cup water
Add the seasoning, mix, then add a quarter cup of water and cover; bubble about a minute so the beef absorbs the moisture.
Uncover, toss in all the herbs, shut off the heat immediately, mix well and turn out; they keep wilting on the way to the table.
Variation, mint version: add a third of the mint, mix, heat off, add another third, mix, then the final third with a brief gentle mix, because mint shrivels so readily.