Cantonese Beef is a flavorful and aromatic dish that showcases the balance and subtlety of Cantonese cuisine. Typically, it features tender beef slices stir-fried with vegetables such as bell peppers, onions, and broccoli. The dish is often seasoned with a combination of soy sauce, oyster sauce, ginger, and garlic, creating a savoury and slightly sweet sauce. Some variations might include plum sauce or hoisin sauce for added depth.

Full Recipe

Ingredients:

420g sirloin or rib eye steaks ( roughly 2 steaks, thinly sliced)
1 onion ( chunky slices)

Marinade:

2tbsp light soy sauce
1 tbsp Chinese Shaoxing cooking wine
1tsp bicarbonate of soda
1tbsp cornflour
¼ tsp white pepper
1tsp sugar

Sauce:

4 tbsp Tomato Ketchup
2 tbsp Chinese white rice vinegar
1 tbsp Worchester Sauce
1 tbsp OK fruity sauce (optional)
3 tbsp Sugar
50ml cold water
2 tsp cornflour with 50ml cold water (optional to thicken the sauce)

Method:

In a bowl, add the sliced beef and marinade ingredients, mix well and set aside.
In another bowl, mix together all the sauce ingredients and set aside.
In a hot frying pan or wok, add some oil. Let the oil heat and then add in the onions. Fry for a minute until soft and then move the onions to the edge of the pan and fry the marinated beef on medium heat for 3 minutes on each side until cooked.
Now, add in the sauce and stir fry for a minute. Ready to serve with rice or noodles.