Wednesday, October 21, 2015

Wok Wednesdays | Hong Kong-Style Silky Stir-Fried Minced Beef

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

 This is one stir-fry you'll want to file under "comfort food."

 Mise en place.

Bowl 1: Onion, garlic
Bowl 2: Flank steak, garlic, soy sauce, oyster sauce, oil, cornstarch, dry sherry, sesame oil, pepper
Bowl 3: Salt
Bowl 4: Peas
Bowl 5: Chicken broth, dry sherry
Bowl 6: Dark soy sauce, oyster sauce, cornstarch, water
Bowl 7: Egg, egg yolks
Bowl 8: Scallions

The flank steak is cubed into 1/4-inch dice, then the dices are roughly chopped. The chopping of the diced beef was not working for me (even after sharpening my knife!), so I left them at the quarter-inch size.

Grace mentions that Chef Danny Chan (who taught her this recipe) hand-minces the beef, rather than using ground beef (which crossed my mind), for it will give an inferior texture and taste to the stir-fry; which I wholeheartedly agree.

This just screams comfort food, doesn't it?

The aromatics (onion/garlic) are first stir-fried till fragrant and pushed aside, then the beef and salt is added and allowed to sear for a bit. Then the peas are stirred in, the broth mixture is added and the contents are stir-fried till the beef is no longer pink. Next, you add the dark soy sauce mixture, and cook till it starts to thicken slightly. The beef mixture is then spread out evenly in the wok, then the beaten eggs are poured over the beef, the heat is reduced to low, and the eggs are allowed to cook till barely set, at which time the scallions are added and stir-fried until the eggs are set and everything is combined.

I'm thinking a little minced Thai red pepper, or chili oil added to the soy sauce mixture would be a delicious addition.. as most of you know, I like my food spicy. :)

I may have cooked it a bit too long at some point, for it wasn't as saucy as in the picture that Grace posted on the WW Facebook page.

This would be delicious served with pasta as well. 

I was struggling with writing this story. Andy asked, having trouble? Yeah, I don't know what to write. I'll tell you what to write, "Shit is good! Just make it!" Ha ha. Maybe I should start thinking in simpler terms.

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 99, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.


  1. Excellent recommendation from Andy! When I struggle, I just refer them to your blog =)

  2. This looks beautiful! And I bet the flavor is as good. I am with you - I would add a little chile to give it some zip. And I kind of like that it isn't saucy/soupy! ~ David


Thanks for visiting! Would love to hear from you - feel free to comment.