Stir Fry Beef in Black Bean Sauce
Ingredients: Top Sirloin Filet (or Flank steak, chuck roast), Salt, Baking soda, Corn starch, Chinese cooking wine · 45 min cook time · 450kcal · ~₩14,750
Ingredients
1pound Top Sirloin Filet (or Flank steak, chuck roast), 0.5tsp Salt, 0.33tsp Baking soda, 1tsp Corn starch, 0.5tbsp Chinese cooking wine, 0.5tbsp Soy sauce, 0.5tsp Dark soy sauce, 1drizzle Vegetable oil, 1piece Bitter melon, 2cloves Garlic, 0.5inch Ginger, 0.5tbsp Oyster sauce, 2tbsp Black bean sauce, 2tsp Corn starch (for sauce), 0.75cup Beef stock, 2tbsp Cooking oil
Instructions
1. Cut the Top Sirloin Filet (or other beef cut) across the grains into slices about one-fifth of an inch thick.
2. Marinate the beef with 1/2 tsp of salt, 1/3 tsp of baking soda, 1 tsp of corn starch, 1/2 tbsp of Chinese cooking wine, 1/2 tbsp of soy sauce, and 1/2 tsp of dark soy sauce. Stir well.
3. Add a drizzle of vegetable oil to the marinated beef to prevent sticking. Set aside for 15 minutes.
4. Prepare the bitter melon: discard the ends, cut in half, then quarter it. Remove the white spongy part completely using a rounded spoon, as it is the most bitter part.
5. Cut the cleaned bitter melon into half-inch thick slices at a 45-degree angle. Season with 1 tsp of salt and rub for 1-2 minutes to draw out moisture and reduce bitterness. Let sit for 15 minutes.
6. Squeeze out as much moisture as possible from the bitter melon. Discard the liquid. Rinse the bitter melon several times with cold running water to wash off the salt and make it crunchy again. Drain thoroughly and set aside.
7. Thinly slice two cloves of garlic and a half-inch piece of ginger.
8. Prepare the sauce: combine 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce, 2 tbsp of black bean sauce, 2 tsp of corn starch, and 3/4 cup of beef stock. Mix well and set aside.
9. Heat a wok on high until smoking hot. Add 2-3 tbsp of cooking oil and swirl to coat the bottom.
10. Loosen up the marinated beef and add it to the hot wok. Stir-fry for 1-2 minutes until most of the beef has changed color but still shows some pink. Turn off the heat and remove the beef, tilting the wok to leave the oil.
11. Turn the heat back to medium. Add the sliced garlic, ginger, and bitter melon to the wok. Stir-fry for a few minutes until the bitter melon is slightly soft.
12. Pour in the prepared sauce. Introduce the beef back into the wok. Mix everything together for 1-2 minutes until heated through and the sauce thickens.
13. Serve immediately with white rice.
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