Sizzling Beef Recipe

Sizzling Beef Recipe


400 g top-quality beef fillet, cut into 1.5 cm thick slices

2 tablespoons shao hsing Chinese cooking wine

2 tablespoons Chinese BBQ sauce - ideally Leung Cheung Woo brand

1 tablespoon peanut oil

1 teaspoon white sugar

1 tablespoon mushroom soy sauce

teaspoon sesame oil

2 small white onions, peeled

2 tablespoons peanut oil, extra

6 cm knob ginger, very finely sliced

4 garlic cloves, crushed

1 tablespoon shao hsing Chinese cooking wine, extra

1 teaspoon kecap manis

1 tablespoons mushroom soy sauce, extra

teaspoon sesame oil, extra

pinch Sichuan pepper and salt

cup lemon juice



Place wine, BBQ sauce, peanut oil, sugar and half the soy sauce and sesame oil in a large bowl.  Add beef and, using your hands, mix thoroughly.  Cover and refrigerate for 2 hours.  Cut onions in half, then place cut-side down on a chopping board and cut into 2 cm wedges.  Pull the wedges apart to separate the layers.  Heat extra peanut oil in a hot wok until the surface seems to shimmer slightly.  Add onion, ginger and garlic and stir-fry for 1 minute.  Add beef to wok, along with its marinade, and sear on one side for about 1 minute, or until lightly browned; do not stir-fry.  Turn beef over and sear the other side for a further minute.  Add extra wine, kecap manis, 1 tablespoon of soy sauce and extra sesame oil and stir-fry for 1 minute, or until the beef is just tender and the flavors are balanced.  Arrange beef on a platter, sprinkle with remaining soy sauce and Sichuan pepper and salt to taste.  Serve immediately with a small bowl of lemon juice on the side.


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