Oyster sauce beef on a sizzling cast iron pot
Souped Up Recipes · ♥ 2.5K likes · 49.6K views · 7 min video
Read about sirloin (top or bottom; roast or steak) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g top sirloin cap
- 1½ tsp dark soy sauce
- 4½ g dried red chilies
- 4 g diced scallions
- 2 tbsp cornstarch
- 2 tbsp Chinese cooking wine
- 1 whole egg white
Add cornstarch, Chinese cooking wine, dark soy sauce and egg white; mix gently 5 minutes.
- 2 tbsp oyster sauce
Combine the oyster sauce, soy sauce, dark soy sauce, black pepper, sugar, cornstarch and water; set aside.
- 1½ tsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp freshly ground black pepper
- 1½ tsp sugar
- 1½ tsp cornstarch
- 3 tbsp water
- 6 whole shallots
- 10 cloves garlic
- 1 inch ginger
Quarter or halve and peel the shallots, peel the garlic, slice the ginger thinly.
- oil
Heat the wok until smoking, add a generous amount of oil, spread the beef out and cook on high 1.5 minutes until slightly charred.
Remove the beef and drain excess oil through a strainer.
Cook the sauce in the same wok over medium-low until thick; return the beef and toss; turn off the heat.
- oil
Add a small drizzle of oil to the hot cast iron pot and stir the garlic, ginger, shallots and dried chilies for 20 seconds.
Add the beef, scraping down the sauce; keep heating over a lit fondue set at the table, where the aromatics caramelize in 10 to 15 minutes.
variation: without a fondue set, cook the aromatics 2 minutes instead of 20 seconds before adding the beef.
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