Prep 40 mins
Cook 10 mins
Another fine recipe from chef Jim Lee. I serve over steamed rice. Preparation time includes marinating time.
- 1 teaspoon sugar
- 1⁄4 teaspoon white pepper
- 2 tablespoons light soy sauce
- 1 tablespoon oil
- 2 tablespoons sherry wine or 2 tablespoons mirin
- 1 1⁄2 lbs sirloin, trimmed and thinly sliced (sbout 2 cups)
- 1⁄4 cup oyster sauce
- 1⁄2 cup chicken broth or 1⁄2 cup water
- 1 tablespoon cornstarch
- 2 tablespoons oil
- 1⁄8 teaspoon salt
- 2 slices ginger, shredded
- 1 garlic clove, minced
- 3 scallions, quartered lengthwise, then cut in 1-inch lengths, including green ends
- Mix together the sugar through sherry and use to marinate the steak at least 30 minutes.
- Drain steak, reserving the marinade.
- Mix the marinade with the oyster sauce through cornstarch and put aside.
- Heat a wok hot and dry, then add 2 Tbs oil.
- Add the salt, ginger and garlic and fry until golden brown.
- Add the steak and fry 1-2 minutes until steak is browned on the outside; remove beef from the wok.
- Add scallions and fry 30 seconds.
- Add the soy sauce-marinade mixture, stirring.
- When the gravy thickens, return beef to pan, stir in quickly, turn off heat and remove food to a serving dish.
My parents bought me Jim Lee's Chinese cookbook for my 20th birthday in 1981, and I have made many of Jim Lee's recipes. Unfortunately, I have misplaced the book which is why I'm looking at this online version. This is an excellent recipe and the use of good quality steak makes it even better. I have freaked out my friends by showing them a beautiful ribeye or porterhouse steak and telling them I was going to cut it up for a Chinese recipe, but everyone raves about this dish and it's a wonderful departure from a plain old grilled steak. There are two critical omissions in this online recipe: (1) the steak should NOT be cut into thin strip, but instead into 1/4-inch thick strips - this allows one to control the degree of doneness and can yield medium or even medium-rare steak in the wok if cooked carefully; (2) the tablespoon of oil that is used in the marinade should be toasted sesame oil. The extra salt is not needed.
This is a very tasty recipe. I didn't add the extra salt and was very glad that I omitted it as it seemed quite salty anyway. Maybe this was the brand of soy that I used? I took Stardustannies advise and used 500 grams of steak plus a can of baby corn and a red and green chopped up pepper(capsicum). Thank you echo echo for posting another yummy recipe that I will use often.
This was a great stir fry. I reduced the meat to 500g (1lb) and added carrot, onion, and red capsicum to make it a one wok meal. I also added 1 tsp of bicarb soda to the marinade as this helps tenderise the meat.