- 2
- 20 mins
- 30 mins
Ingredients
- 220 grams (0.5 pound) bone-less beef short ribs or sirloin (*See footnote 1)
- 1 teaspoon rice wine vinegar
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons peanut oil (or vegetable oil)
- 1/2 white onion, chopped
- 1 bell pepper chopped
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
Preparation
Step 1
Instructions
Cut beef into slices 3 to 4 millimeters thick. If you find it difficult to slice thinly, seal beef in a ziplock and place in freezer to 15 to 20 minutes. If you're using frozen beef, slice it while only partially thawed. Place beef in a bowl and wait until completely thawed.
Add vinegar, light soy sauce, Shaoxing wine and cornstarch. Gently mix beef and other ingredients by hand until the beef is coated with a thin layer of the mixture. Seal the bowl and place in fridge. Marinate for 15 minutes.
Combine all the ingredients for the sauce in a small bowl. Mix well and set aside.
Add ginger, garlic and green onion in a small bowl, set aside.
Add onion and all the chopped pepper in a bowl, set aside.
Heat 1 tablespoon oil in a nonstick skillet (or a wok) over medium high heat on a gas stove (high heat for electric stove). When oil is hot, spread beef in the skillet and let it sear for 1 minute. Flip beef with spatula, stirring occasionally, until both sides are slightly charred but still pink inside. Turn to lowest heat. Transfer beef to a plate, set aside.
Add 1 teaspoon oil in the same skillet. Turn to medium high heat. Add onion and pepper and stir until half cooked, about 2 minutes. Turn to lowest heat. Transfer vegetables to a plate, set aside.
Add the remaining oil into the same skillet and turn to medium heat. Add ginger and garlic. Give it a quick stir until fragrant. Stir the sauce mixture until cornstarch is dissolved completely. Add into the skillet. Stir with spatula immediately and boil until sauce thickens. Add beef again and give it a quick stir. Add onion and pepper again. Stop heat and mix everything well with spatula.
Serve warm with steamed rice.
Instructions