I have cooked this dish a couple of times, and it is really delicious. This time I used lean sizzle steak instead of mince for a change. I cut it into thin 1.5 cm strips before marinating it. I also used a mixture of green and red capsicums (half of each) and an onion cut into thin slices because I realised that I didn't have any spring onions. I cooked the onions before the beef. It was yummy, low-calorie and easy to make.
For the marinade
2 tbsp shao shing wine or dry sherry
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp ginger, finely diced
3 garlic cloves, finely diced
½ tsp sesame oil
For the beef
600g (1lb 4oz) good quality beef mince
1 head chinese cabbage, finely shredded
2 tsp sea salt
50ml vegetable oil
2 tbsp shao hsing wine or dry sherry
2 tbsp hoisin sauce
1tbsp oyster sauce
1 tsp malt vinegar
½ tsp sesame oil
1 small carrot, peeled and finely sliced
1 small red pepper, finely sliced
1 bunch spring onions, finely sliced
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp ginger, finely diced
3 garlic cloves, finely diced
½ tsp sesame oil
For the beef
600g (1lb 4oz) good quality beef mince
1 head chinese cabbage, finely shredded
2 tsp sea salt
50ml vegetable oil
2 tbsp shao hsing wine or dry sherry
2 tbsp hoisin sauce
1tbsp oyster sauce
1 tsp malt vinegar
½ tsp sesame oil
1 small carrot, peeled and finely sliced
1 small red pepper, finely sliced
1 bunch spring onions, finely sliced
To serve
steamed rice
Stir through the spring onions, reserving a few for garnish and remove from the heat.
Spoon the beef into a serving bowl, sprinkle with remaining spring onions and serve with rice.
steamed rice
Method
Combine all of the marinade ingredients in a large bowl.
Add in the beef and leave to marinate in fridge for 30 minutes.
Put the cabbage and salt into another bowl and mix well to combine.
Leave to stand for 15 minutes then rinse under cold water and drain.
Squeeze out any excess liquid with your hands.
Heat 2 tbsp of the oil in a wok until the surface starts to shimmer slightly.
Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon.
Remove from the wok with a slotted spoon and set to one side.
Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.
Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.
Toss in the cabbage, carrot and pepper and stir-fry for a further minute.
Combine all of the marinade ingredients in a large bowl.
Add in the beef and leave to marinate in fridge for 30 minutes.
Put the cabbage and salt into another bowl and mix well to combine.
Leave to stand for 15 minutes then rinse under cold water and drain.
Squeeze out any excess liquid with your hands.
Heat 2 tbsp of the oil in a wok until the surface starts to shimmer slightly.
Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon.
Remove from the wok with a slotted spoon and set to one side.
Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.
Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.
Toss in the cabbage, carrot and pepper and stir-fry for a further minute.
Stir through the spring onions, reserving a few for garnish and remove from the heat.
Spoon the beef into a serving bowl, sprinkle with remaining spring onions and serve with rice.
Serves 4
Comments
Post a Comment
Thank you for leaving a comment. If you like my recipes, you can subscribe to the blog by email or Pinterest.