Stir-Fried Chinese-Style Beef Steak
- camissonia
- Oct 25
- 1 min read
This dish is similar to beef with black pepper sauce, except it's not as laden with black pepper. For this version, I was inspired by the Steak Stir-Fry (Chow Steak Kow) recipe from the Woks of Life's website https://thewoksoflife.com/steak-stir-fry/ . They have amazing recipes on this site!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
To tenderize the beef: combine the cubed beef with baking soda and 5 tbsp water. Cover with plastic wrap and place in the refrigerator for 30 minutes or up to 2 hours; remove the beef to a colander and rinse very well under tap water to remove the baking soda. Place in a bowl and pat dry with paper towels.
2
Add the marinade ingredients to the beef and mix to combine. Cover and refrigerate 30 minutes up to overnight..
3
Combine the sauce ingredients together in a bowl and set aside.
4
Heat a wok over high heat and add 1 tbsp oil. When the oil is shimmering, add the sliced onion and saute briefly for about 30 seconds or until they start to brown slightly. Add the marinated beef and minced garlic; stir fry for about a minute until the beef starts to brown and is about halfway cooked through.
5
Stir in the sauce and bring up to a boil; Add the cornstarch slurry and boil for 5-10 seconds or until the sauce has thickened. Taste and season with additional salt and/or pepper, if needed.
Plate and garnish with chopped scallion. Serve with steamed white rice.
Instructions
2 lbs ribeye or flank steak cut into 1" cubes or thin slices
2 tsp baking soda
5 tbsp water
1 tbsp soy sauce
1 tsp rice wine
1 tbsp vegetable oil
1/2 tsp kosher salt
2 tsp cornstarch
Marinade
3/4 cup water
1 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp white pepper
1/2 tsp black pepper
Sauce
2 tbsp water
2 tbsp cornstarch
Cornstarch Slurry
1 small onion thinly sliced
5 cloves garlic minced
1 scallion chopped (for garnish)
%20(1).jpg)
Stir-Fried Chinese-Style Beef Steak
Prep Time
20 min
Cooking Time
15 min
Rest Time
0 min
Total Time
35 min
Comments