A well-loved Chinese dish is Sizzling Beef, celebrated for its tender marinated beef stir-fried with garlic, ginger, and a rich sauce. Below is a straightforward recipe to create this delicious meal at home:
Ingredients:
For the Beef Marinade:
1 pound (about 450g) flank or sirloin steak, thinly sliced against the grain 1 tablespoon low-sodium soy sauce ½ teaspoon baking soda 1 tablespoon cornstarch
For the Stir-Fry Sauce:
3 tablespoons oyster sauce 2 tablespoons Shaoxing wine (Chinese cooking wine) 1 teaspoon dark soy sauce 1 teaspoon sugar ¼ teaspoon ground black pepper
For the Stir-Fry:
2 tablespoons vegetable oil 3 cloves garlic, roughly chopped 4cm (1.5 inches) piece of ginger, peeled and julienned 3 spring onions (scallions), cut into batons ¼ cup Shaoxing wine
Instructions:
Marinate the Beef:
In a bowl, mix the sliced beef with soy sauce, baking soda, and cornstarch. Combine thoroughly and let it rest for 5 minutes.
Prepare the Stir-Fry Sauce:
In a separate small bowl, blend the oyster sauce, Shaoxing wine, dark soy sauce, sugar, and ground black pepper. Set this mixture aside.
Preheat the Serving Plate:
Heat a cast iron pan on high heat while you prepare the stir-fry. This will create the sizzling effect when serving.
Stir-Fry the Beef:
In a wok or large frying pan, heat the vegetable oil over high heat. Add the chopped garlic and julienned ginger, stir-frying for about 10 seconds until aromatic. Introduce the marinated beef, spreading it evenly in the pan for optimal contact with the hot surface. Allow it to sear undisturbed for 1 minute. Toss the beef, spread it out again, and sear for an additional minute. Continue stir-frying until the beef is nearly cooked through.
Add Sauce and Finish Cooking:
Incorporate the spring onions and the prepared stir-fry sauce into the pan. Stir-fry for another 10 seconds. Pour in the ¼ cup of Shaoxing wine and stir-fry for an additional minute, allowing the sauce to thicken slightly.
Serve Sizzling:
Carefully transfer the dish to the preheated serving plate.
