Everytime we make hotpot (shabu-shabu), we always have some left over of thin sliced beef. This will be a good time to use them. I have several other recipes to use sliced beef. This is one of the great ones.
Ingredients:
- 6-7 sliced beef, cut to bite size, 1 tsp choped garlic, 1 bunch spinach/yu choy/pok choy
- (1) 1 tbs rice wine, 1 tbs soy sauce, 1 tbs cornstarch
- (2) 1 tbs rice wine, 3 tbs ’sa cha’ sauce (chinese bbq sauce), 1/2 tbs soy sauce, 1/2 tsp sugar, cornstarch solution (cornstarch + water)
Steps:
- Marinate beef in (1) for 10 min. Run through oil and remove. Or, to cut the fat, just stir fry with a bit of oil (brown the outside), set aside.
- Cut green veggie into small section, blanch in salt water, drain, place them on the serving plate.
- Heat wok, add 2 tbs oil, add garlic till fragrant, add (2) and beef (hold the cornstarch solution), stir well. Add cornstarch solution as needed to thicken the sauce. Remove and place on top of the veggie.
