Chinese beef stir fry - 小炒牛肉
Ingredients: beef loin or tenderloin, soy sauce, salt, finely ground white pepper, baking soda · 15 min cook time · 450kcal · ~₩14,950
Ingredients
200g beef loin or tenderloin, 0.5tbsp soy sauce, 0.25tsp salt, 0.25tsp finely ground white pepper, 0.25tsp baking soda, 2tbsp vegetable oil, 110g Chinese celery stems, 4cloves garlic (single clove), 6chilies Thai bird's-eye chilies, 1stalk scallions (white part), 1inch ginger, 0.5tbsp oyster sauce, 0.5tbsp Chinese cooking wine, 1stalk scallions (green part), 2chilies pickled face heaven chilies, 1tbsp fermented black beans
Instructions
1. Marinate the beef: Cut beef into ⅛ inch thick pieces. Marinate with ½ tbsp soy sauce, ¼ tsp salt, and ¼ tsp finely ground white pepper. Mix well. If using chuck or round, add ¼ tsp baking soda. Drizzle with vegetable oil and mix to coat.
2. Prepare vegetables: Remove leaves and roots from Chinese celery, keeping about 4 oz of stems. Dice 4 single-clove garlics (or 8 regular cloves). Dice 6 Thai bird's-eye chilies (or red bell pepper for less spice). Separate white and green parts of 2 scallions, cutting green parts into 1-inch stalks. Smack and dice 1 inch of ginger.
3. Cook aromatics: Turn heat to maximum and preheat wok until smoking hot. Add a big drizzle of oil. Add Chinese celery stems, diced garlic, Thai bird's eye chilies, ginger, and scallion whites. Stir over high heat for 30 seconds.
4. Stir-fry beef: Add marinated beef and continue to stir until slices are separated and beef is perfectly cooked (1-2 minutes).
5. Season and finish: Season with ½ tbsp oyster sauce, ½ tbsp soy sauce, and ½ tbsp Chinese cooking wine. Splash sauces to the side of the wok and toss quickly to create flames for wok hei. Add the reserved green scallion parts and toss.
6. Hunan style variation (optional): To incorporate pickled face heaven chilies and fermented black beans, add them with all the aromatics in step 3 and sauté for 30 seconds. Then follow the rest of the steps as usual.
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