We had a couple packages of sirloin steaks in the frig, so I used them to made this dish tonight. By most accounts, this dish is of Cantonese origin. The key ingredients are sliced beef, onion, garlic, ginger, and bell peppers seasoned with soy sauce, oyster sauce, Worcestershire sauce, sesame oil, rice wine, sugar, and a generous amount of cracked black pepper. I took a cue from Bee Yin Low's version in her cookbook Easy Chinese Recipes and added some Maggi Sauce to the marinade. Delicious served over steamed white rice!
2 lbs. top sirloin steak (ribeye or flank steak are good substitutes)
2 tsp. baking soda + 6 tbsp. water
2 tbsp. soy sauce
1 tbsp. Maggi sauce
1 tbsp. rice wine
2 tbsp. oyster sauce
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch
2 tsp. sesame oil
1 tbsp. sugar
1 tbsp. vegetable oil (add to meat just before stir-frying)
2 green bell peppers, seeded and cut into large dice (or sliced)
1 medium onion, thinly sliced
4-5 cloves garlic, minced
1 tbsp. minced fresh ginger
Sauce:
3 tbsp. soy sauce
3 tbsp. Worcestershire sauce
3/4 cup water
1 tsp. sesame oil
2 tsp. cornstarch
1 tsp. sugar
1 tbsp. cracked black pepper
2-3 tsp. Shaohsing wine
3-4 tbsp. vegetable oil (portioned out to cook the beef in batches and the veggies)
1. Trim the fat off of the sirloin steaks and cut against the grain into 1" x 3" slices. Combine well with 2 tsp. of baking soda and 6 tbsp. water; let sit for 1-2 hours (this will tenderize the meat). Rinse the beef well with water and blot dry with paper towels.
2. Add the marinade ingredients to the beef. Cover and marinate at room temperature for 30 minutes. You can marinate up to 2 hours, but in that case, cover and refrigerate the beef.
3. Prep the veggies and stir all the sauce ingredients together in a bowl and set aside.
4. Mix 1 tbsp. oil to the marinated meat and set aside.
1. Trim the fat off of the sirloin steaks and cut against the grain into 1" x 3" slices. Combine well with 2 tsp. of baking soda and 6 tbsp. water; let sit for 1-2 hours (this will tenderize the meat). Rinse the beef well with water and blot dry with paper towels.
2. Add the marinade ingredients to the beef. Cover and marinate at room temperature for 30 minutes. You can marinate up to 2 hours, but in that case, cover and refrigerate the beef.
3. Prep the veggies and stir all the sauce ingredients together in a bowl and set aside.
4. Mix 1 tbsp. oil to the marinated meat and set aside.
5. Heat 1 tbsp. of oil in a wok or large saute pan or wok over high heat. Add just enough beef to the pan so that they are in a single layer (you may have to cook in 2-3 batches); saute for several minutes until browned. Sprinkle 1 tsp. of Shaohsing wine along the side of the wok and toss with the beef. Pour the meat into a bowl and set aside.
6. Continue same process with a second or third batch of the remaining beef, using 1 tbsp. oil and adding 1 tsp. Shaohsing wine each time.
7. Wipe the pan clean and heat 1 tbsp. of oil over medium high heat. Add the sliced onions, bell peppers, minced garlic and ginger and cook for 1-2 minutes until lightly caramelized. Add the reserved beef and any juices; stir to combine.
8. Bring the mixture back up to a boil, then add the sauce. Stir about 30 seconds or until the sauce has thickened. Remove the beef to a serving dish and garnish with a few slices of red chili and a sprinkling of cracked black pepper, if desired.
9. Serve with steamed white rice.
7. Wipe the pan clean and heat 1 tbsp. of oil over medium high heat. Add the sliced onions, bell peppers, minced garlic and ginger and cook for 1-2 minutes until lightly caramelized. Add the reserved beef and any juices; stir to combine.
8. Bring the mixture back up to a boil, then add the sauce. Stir about 30 seconds or until the sauce has thickened. Remove the beef to a serving dish and garnish with a few slices of red chili and a sprinkling of cracked black pepper, if desired.
9. Serve with steamed white rice.
Beef Top Sirloin.
Cut the beef into slices against the grain.
After the beef has marinated in baking soda for 30-45 minutes, rinse well under tap water and blot dry with paper towels.
Black pepper, sesame oil, soy sauce, oyster sauce, rice wine, Worcestershire sauce, dark soy sauce, Maggi sauce and sugar.
Marinate the beef slices in soy sauce, oyster sauce, Worcestershire sauce, sesame oil, rice wine, Maggi sauce, sugar, and cornstarch. Mix in 1 tbsp. of vegetable oil just before cooking.
Sliced onion, sliced red chili, diced green bell pepper, minced garlic, minced ginger, and pepper sauce.
Heat 1 tbsp. of oil over high heat and saute the meat until browned and just done (sprinkle 1/2 tsp. Shaohsing wine along the sides of the wok before removing from the pan). Repeat with any remaining beef (cook in batches so as not to overcrowd and steam the beef).
To the same pan, add 1 tbsp. of oil and saute the veggies.
Add the beef and any juices back to the pan and stir in the sauce mixture. Heat until the sauce has thickened.
Plate the dish and garnish with the sliced red chilis and a bit of extra black pepper, if desired. Serve with steamed white rice.
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