Stir-fried Beef
Ingredients: beef loin, water, salt, sugar, Shaoxing cooking wine · 60 min cook time · 650kcal · ~₩14,630
Ingredients
275g beef loin, 27.5ml water, 0.5tsp salt, 1tsp sugar, 1tsp Shaoxing cooking wine, 1tsp dark soy sauce, 0.5ea egg white, 1tsp corn starch, 0.5tsp oil, 0.5cup oil for passing through, 15sections green onion white part, 1handful green onion green part, 1.5inch ginger, 0.5tbsp oyster sauce, 1tbsp water or stock, 0.25tsp stock concentrate, 2tbsp oil for stir-frying, 1tbsp light soy sauce, 1tsp toasted sesame oil, 3cloves garlic, 0.5tbsp Chinese fermented black beans, 0.5tbsp dried tangerine peels, 1medium shallot, 1ea mild red paprika chili, 80g pickled Yangzhou chilies, 30g heaven facing pepper, 80g Chinese celery
Instructions
1. Slice 275 grams of beef loin thinly against the grain.
2. Marinate the beef with 27.5ml water (1 tablespoon per 100 grams of beef), 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon Shaoxing cooking wine, and 1 teaspoon dark soy sauce. Add 1/2 an egg white and 1 teaspoon corn starch, mix well. Add 1/2 teaspoon oil and mix again. Set aside for about 30 minutes.
3. Heat about half a cup of oil in a wok until bubbles form around chopsticks (about 160°C). Give the beef a final mix, add another 1/2 teaspoon oil, and transfer to a strainer. Toss the beef into the hot oil and fry for only 10 seconds. Remove and arrange in an even layer to drain.
4. Prepare ingredients for the Cantonese stir-fry: separate green onion white and green parts, cut into 2-inch sections (about 15 white sections, a small handful green). Thinly slice 1.5 inches of ginger. Prepare the sauce by mixing 1/2 tablespoon oyster sauce, 1 tablespoon water or stock, optionally a touch of stock concentrate, 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon corn starch.
5. Heat the wok until piping hot (steak searing temperature). Turn off the heat, add 2 tablespoons of oil, and swirl to create a nonstick surface. Heat on medium-low, add ginger and white part of green onion, fry for about 30 seconds until fragrant.
6. Increase heat to high. Pour 1 tablespoon Shaoxing wine over your spatula and around the sides of the wok to sizzle and quickly reduce. Add the beef. Do the same move with 1 tablespoon light soy sauce and mix briefly. Toss the prepared sauce over the beef, mix briefly. Toss in the green onion, turn off the heat, and toss. Optionally, drizzle 1 teaspoon of toasted sesame oil over the beef for taste and sheen. Mix and serve.
7. For the black bean flavor profile: Prepare 3 cloves of garlic and 0.5 tablespoon Chinese fermented black beans (soaked for 30 minutes). Optionally, soak 0.5 tablespoon dried tangerine peels for 30 minutes. Finely mince one medium shallot and 1.5 inches of ginger. Cut one mild red paprika chili into 1-inch diamonds. Cut a small handful of green onion green parts into 2-inch sections.
8. Make a paste: Roughly mince the fermented black beans, garlic, and tangerine peel (if using). Pound them together with the butt of a knife. Optionally, add 0.5 tablespoon sugar and 0.5 tablespoon light soy sauce and use a pestle to create a finer paste. Prepare the sauce: 0.5 tablespoon oyster sauce, 1 tablespoon water or stock, optional stock concentrate, 0.25 teaspoon salt, and 0.5 teaspoon corn starch.
9. Heat the wok until piping hot. Turn off the heat, add oil, and swirl. Heat on medium-low. Add minced shallot and ginger, fry for about a minute until fragrant. Toss in the black bean paste mixture, fry for another minute until fragrant.
10. Increase heat to high. Toss in the mild chili. Pour about 1 tablespoon Shaoxing wine around your spatula and the sides of the wok. Add the beef, mix quickly. Pour in the sauce. Immediately add the green onions, turn off the heat, toss briefly, and pour in 1 teaspoon of sesame oil. Combine and serve.
11. For the Hunan chili flavor profile: Use 150 grams of beef, cut into slivers (slice horizontally then down). Marinate and pass through oil as before. Slice 80 grams of pickled Yangzhou chilies and 30 grams of heaven facing pepper. For aromatics, crush a couple of garlic cloves and slice about an inch of ginger. For vegetables, cut 80 grams of Chinese celery into 2-inch sections.
12. Heat 4 tablespoons of oil on medium heat. Toss in the garlic and ginger, fry for about 30 seconds. Add the pickled chilies, fry for another 30 seconds. Increase heat to high and toss in the fresh chilies. Give it a brief mix. Pour about 1 tablespoon of Shaoxing wine...
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