Ingredients
Scale
Beef
- 300g Velveted beef (follow recipe here)
- 1 1/2 cups Canola oil
Sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Ground bean sauce, aka doubanjiang
- 2 tsp Sesame paste
- 2 tsp Black bean chili sauce, or chili oil if you don’t have that on hand
- 1 tbsp Shaoxing cooking wine
- 2 tsp Garlic, finely chopped
- 1/2 tsp YumYum, aka MSG
- 1/2 tsp Sugar
- 2 tbsp Water
- 1/4 tsp Dark soy sauce
- 1 Spring onion, cut into 4cm stalks
- 1/2 Brown onion, thinly sliced
Instructions
- Heat the oil in your wok or frypan over high heat
- Add the beef and cook for 3-4 minutes, or until cooked through
- Strain the beef from the oil and set the oil aside to be used for next time
- (If you’re using a sizzling plate to serve, place your sizzling plate in the heat of your wok burner)
- In your empty wok or fry pan combine the hoisin, ground bean sauce, sesame paste, black bean chili, Shaoxing wine, garlic, YumYum, sugar, water and dark soy
- Cook the sauce, stirring until well combined and bubbling
- Add the beef, onion, and spring onion to the sauce and toss until combined
- Serve with a side of white rice and enjoy
- (If you’re using a sizzling plate add the raw onion directly onto the heated sizzling plate and serve the stir-fried beef over the top)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 7.6 g
- Sodium: 685.9 mg
- Fat: 38.1 g
- Carbohydrates: 19.7 g
- Protein: 36.1 g
- Cholesterol: 90.4 mg