Chinese/Hong Kong•gourmet
Stir Fried Beef with Thai Chive Flower and Bean Curd
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 280 g lean beef (julienne)
- 140 g flowering chive (slice into 3cm lengthways)
- 180 g bean curd
- 1 chili
- 1 clove garlic
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp demerara sugar (or caster sugar)
- 1/2 tbsp potato starch (or corn flour)
- 1 tbsp rice wine (or Shaoxing rice wine)
- 1 tbsp water
- 1 tbsp chili bean sauce (also called Doubanjiang)
- salt (to taste)
Instructions
- 1
Marinade the beef for at least 15 minutes.
- 2
Heat up 1-2 tablespoons oil in a wok and stir-fry garlic and chili first until the aroma comes out.
- 3
Add chili bean sauce into the wok and stir-fry for 20 seconds.
- 4
Add beef into step 3 and stir-fry for another 30 seconds.
- 5
Add Thai Chive Flower and stir-fry for 10 seconds then add bean curd.
- 6
If it’s too dry then you can add a little bit of water, check the seasonings and ready to serve.