Stir Fried Beef Slices (干煸牛柳)
干煸牛柳 (Gan Bian Niu Liu)
Over so many years of my cooking life, beef is not really a frequently used ingredient in my dinner menu. One reason is that beef's texture is not as tender as pork, it is very hard to make quick stir fry and still keep the beef tender and juicy. The way to typically stir fry pork does not apply to beef very nicely.
Sichuan cuisine has a very creative way to stir fry beef, this recipe is the result of the experiment.
For more fun cooking ideas, see Recipes by Category.
Ingredients
- 1/2 lb. Beef cut (beef chuck roast)
- 1 small yellow onion
- 1 tablespoon canola oil
- 2 tablespoon soy sauce
- 1/2 tablespoon sugar
- A few slices of ginger
- 1 green onion (why buy from store? grow your own green onion)
Cooking Time: 15 minutes
Servings: 4
Cooking Steps
1. Get 1/2 lb. beef cut, in this recipe, I use beef chuck roast.
Tip: You can use any cut of beef, no matter how cheap it is. However, choosing a cut of beef with a little bit fat will add more flavor and fragrance due to the fat. If the beef cut is too lean, then need to add more canola oil, for example, use 2 or 3 tablespoon canola oil instead of 1.
2. Cut the beef into about 1/3 inch wide, 1 or 2 inch long slices.
3. Add 1 tablespoon canola oil to a non sticky wok, add the beef slices, use medium high heat to cook for about 5 minutes, stir occasionally, there will be lots of juice coming out of the meat, this step is to cook and let the water evaporate.
4. Turn heat to medium, let the meat cook for 5 minutes, stir occassionally, this step is to lightly pan fry the meat slices until they become light brown.
5. Get one small yellow onion, 1 green onion, cut into slices, add to the beef, add a few slices of ginger, stir fry for 1 minute or so.
Tip : Keep the yellow onion portion small, so that the juice from the vegetable does not dilute the final dish.
6. Add 2 tablespoon soy sauce, 1/2 tablespoon sugar, stir fry for 2 minutes to evenly blend all ingredients together.
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