Oyster sauce beef in a sizzling cast iron pot
Souped Up Recipes · ♥ 5.6K likes · 190.8K views · 40 min video
Read about sirloin (top or bottom; roast or steak) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- top sirloin cap
- 1½ tsp dark soy sauce
- 2 tbsp Chinese cooking wine
- 1 whole egg white
- 2 tbsp cornstarch
Marinate the sliced beef with dark soy sauce, cooking wine, egg white and cornstarch, mixing non-stop for five minutes; this velveting gives a soft succulent texture. Refrigerate.
- 2 tbsp oyster sauce
- 1½ tsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp freshly ground black pepper
- 1½ tsp sugar
- 3 tbsp water
- 1½ tsp cornstarch
Mix the oyster sauce, soy sauce, dark soy sauce, black pepper, sugar, water and cornstarch for the stir fry sauce, stirring again right before cooking as the starch sinks.
Gravy, sweet-and-sour and stir-fry sauces
Preheat the small cast iron pot slowly over medium low heat.
Stir the beef to loosen the slices and deep fry about a minute; it finishes cooking on the fondue set.
Heat the sauce over low heat until thickened, add the beef and toss thoroughly, then turn off the heat.
- oil
- garlic cloves
- ginger slices
- shallots
- red dried chilies
Add a small drizzle of oil to the piping hot cast iron pot with the garlic cloves, ginger slices, shallots and dried chilies and stir only 20 seconds.
Pour the beef in, scraping down all the sauce, and take it to the table sizzling over the fondue set.