Peppers and Beef Stir-Fry is very popular in Hong Kong over crisp Noodles or Steamed rice. A versatile recipe where different vegetables may be added. The succulent beef in peppery sauce makes for a delicious meal.
Hong Kong Beef (Stir-Fry)
® This is a RAS signature Recipe©
♦Prep time:20min ♦Cook time:30min ♦Yield:6Servings.
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Hong Kong Beef (Stir-Fry)
Description
Hong Kong Beef Stir-Fry is a savory, peppery Cantonese-inspired dish that captures the "wok hei" (breath of the wok) of Hong Kong’s street stalls. The recipe is versatile; it can be served traditionally over steamed white rice or transformed into Beef Chow Mein by ladling the succulent beef and gravy over a "cake" of crisped egg noodles.
Ingredients:
For Chow Mein:
Instructions
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Cut steak along the grain into 2 ” strips.
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Marinate the beef: in a bowl with with the sugar, sesame oil, 1 Tbsp dark soy sauce, 1 Tbsp rice wine, 1 Tbsp oyster sauce, and 1 tsp cornflour. ½ hour.
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Make the sauce: In another bowl, Stir together remaining 1 Tbsp dark soy sauce, 1 Tbsp rice wine, 1 Tbsp oyster sauce, and 1 tsp cornflour with ¼ tsp white pepper powder and the chicken stock.
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Drain the beef from the marinade and set aside.
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Heat 3- 4 Tbsp in a large steel wok. Stir the wok to coat the sides with oil.
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When smoking, add the Marinated beef and stir fry on high till cooked well. Remove with slotted spoon and set aside.
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To the same wok, add ginger and garlic and (spring onion if using).→ Saute till softened.
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(Else if using white onion)Add the white onion and stir fry as well till softened.
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Add the bell pepper/capsicum and toss till just softened.
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Stir the prepared sauce and add to the wok. Stir till thickened (about 2 minutes).
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Return the beef and and stir to coat. Return mixture just to a boil, then pour over rice or crisped noodles.
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Serve hot.
For making beef Chow Mein:
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Bring unsalted water to a boil in a pot, then add noodles, stirring to separate, and cook 15 seconds.
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Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
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Heat wok on high & add ½ cup peanut/veg oil and heat until just smoking. Carefully add the drained noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with a wide spatula then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil.
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Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
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in the method given above for the stir fry, Before adding the bell peppers, also add the other vegetables of choice till tender.
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Add the entire beef and veg mixture on top of the fried noodle cake and serve hot.
