WOK-SEARED “SHAKING” BEEF
By Chef Martin Yan
Ingredients:
Marinade: 1 tsp. Soy Sauce 2 tsp. Cornstarch Salt and pepper to taste 1 lb. Sirloin beef, cut into 1-inch cubes 2 tbsp. Cooking oil 2 cloves Garlic, minced 1/2 Red onion, cut into 1-inch squares
1 Green onion, cut into 1-inch lengths
1 Red jalapeno (or any red large chili), sliced
1/2 Green bell pepper, cut into 1-inch squares
1/2 Red bell pepper, cut into 1-inch squares 1 tbsp. Fish sauce 1 tbsp. Hoisin sauce 1 tbsp. Chili sauce 1 tbsp. Water 2 tsp. Rice vinegar 2 tsp. Soy sauce 2 tbsp. Rice wine 1 tbsp Unsalted butter 1 bunch Watercress, washed and trimmed
Procedure:
1.Combine marinade ingredients in a medium bowl. Add beef; stir to coat. Cover and refrigerate for 1 hour.
2. Heat a wok over high heat until hot. Add oil, swirling to coat sides. Add beef; cook until a brown crust forms on the edges, about 3 minutes. Remove beef and set aside.
3. Add garlic, red onion and green onion and cook until fragrant. Add sliced red chili, green and red bell peppers; stir-fry for 1 minute. Return beef.
4. Add fish sauce, hoisin sauce, water, rice vinegar and soy sauce; stir to evenly coat beef.
5. Add rice wine and flambé beef. Add butter; mix until butter melts and is evenly distributed.
6. To serve, arrange watercress on a platter and place hot beef on top.