So this is an easy recipe…took about 45 minutes to make. The kids asked for more multiple times with this one. Totally worth it.
INGREDIENTS
- 2 lb of chuck steak (See Note 1)
- 1 Onion cut in large chunks
- 4 Scallions cut in large chunks
- 4 cloves Garlic minced
- 1 1/2 tbsp Oyster Sauce
- 4 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 8 tbsp Cornflour
DIRECTIONS
- Slice your steak thinly and against the grain (this helps keep it tender)
- In a bowl, whisk together soy sauce, Oyster sauce, brown sugar, until sugar dissolves.
- Season beef with salt, pepper, a tiny bit of soy sauce, a bit of vegetable oil, and a splash of water. Mix well by hand so all the beef gets coated.
- Coat beef pieces with cornflour and let them sit in the refrigerator for 15 minutes.
- In the meantime, cut onions and green onions into large chunks.Mince garlic finely.
- Once 15 minutes have passed, remove the beef from the fridge and add another thin coat of cornflour to the beef pieces.
- Heat up a wok on high heat, and shallow fry your beef pieces for about 3 minutes. Don’t overcrowd your pan and if needed, cook the beef in multiple batches.
- Remove the beef pieces from the pan and strain the oil.Leave just a bit of oil in the pan to cook your vegetables.Place the onions, green onions and minced garlic in the same pan over medium-high heat for 3 minutes. After that, incorporate the sauce mixture and stir for about 1 minute before introducing the green onions and beef pieces.
- Turn down the heat, and mix well so that the beef is fully coated with the sauce. Serve
NOTES: 1) Chuck isn’t super tender, so we need to cut against the grain to make it a bit less chewy. But it stands up to the high heat here better than alot of more tender pieces so it’s a trade-off that’s probably worth it.