+For the sautéed beef:
°300/350g beef (sirloin or rump steak) cut into strips
°3 tablespoons of oyster sauce
°1 teaspoon sesame oil
°1 teaspoon of sugar
°1 tablespoon hot water
°1 clove garlic peeled and minced
°1 new onion chopped
°10 green peppercorns (fresh or canned)
°1/2 sweet red pepper in brunoise
°neutral vegetable oil (avoid olive oil)
+For the vegetable chop-suey
°1 carrot peeled and cut into matchsticks
°20 snow peas cut into a whistle
°6 shiitake mushrooms, cut into strips
°8 baby corn on the cob (fresh or canned), cut into whistles
°1/2 red bell pepper cut into strips
°1 handful of bean sprouts
°1 minced garlic clove
°1cm chopped ginger
°3 tablespoons light soy sauce
°1 teaspoon sesame oil
°1 tablespoon of oyster sauce
°1 teaspoon of sugar
°1 tablespoon of Shaoxing wine (if not, a not too dry white wine or yellow wine)
°1/2 teaspoon potato starch
°10cl of water
°a little pepper to season
Beef and vegetables are cooked very quickly, everything is cooked in 4/5 minutes because you have to keep the vegetables crisp and the meat rare or medium. Therefore, we must launch the two firings in parallel; basically, we heat the cooking utensils simultaneously, we start cooking the chop-suey then immediately after that of the meat, we continue the preparation of the vegetables then we finalize the cooking of the beef and we finalize the chop-suey … phew! But, for greater clarity, I will present the two achievements successively. Beef must marinate for at least a quarter of an hour. So we prepare the beef marinade before starting the peeling and cutting of the vegetables. For vegetables to cook quickly, they must be cut thin, about 2/3mm thick, except canned corn which can be a little thicker.
For the preparation of the beef: whisk together the oyster sauce, the sugar and a tablespoon of hot water until the sugar is completely dissolved. Put the beef cut into strips to marinate, stirring to impregnate it well with the marinade. Leave to marinate for at least a quarter of an hour.

Heat a frying pan or wok vigorously. When the utensil is very hot, pour a little oil then throw in the pieces of beef that you will have drained from the marinade. Cook over high heat, stirring often for one minute then add the onion, garlic and green pepper. Continue cooking over high heat until desired degree of doneness, remove from heat and season with chopped sweet pepper and sesame oil. It’s ready to eat!
To prepare the chop-suey: heat a tablespoon of neutral vegetable oil in a wok or skillet over high heat. When the oil is very hot, add the chopped garlic and ginger. Allow to sweat for about twenty seconds, then add the carrots and corn on the cob. Mix well for a few tens of seconds then add the mushrooms, soy sauce, oyster sauce, sugar and Shaoxing wine. Then add 10cl of water and cook for about a minute. Then add the red pepper and snow peas and continue cooking for another minute or two. Finish the preparation by adding the bean sprouts. Dissolve the potato starch in a little water and add it to the preparation. Allow to thicken while stirring and remove from heat. Remove from the heat, add the sesame oil, adjust the seasoning (pepper and a little salt if necessary), mix well and serve immediately.

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