This is hugely popular dish right across the UK
Recipe
300 grams Topside beef thinly sliced
Tenderise with 1 heaped tsp bicarbonate soda and also add 3 tbls water
Tenderise for 20 minutes and then completely remove the bi carb by rinsing it in water
Let it dry out a bit before the next step.
When the beef is dry marinate with
1 tbls dark soy
1 tsp shaoxing wine
1 tsp light soy sauce
1/4 tsp sesame oil
2 tbls vegetable oil
Marinate for 1 hour and then sear the beef in some hot oil for a few minutes then set aside
Veg
1/2 onion sliced
Mushrooms
1 spring onion
Method
Add 4 tbls vegetable oil to the wok
When is starts to smoke add the onions and mushrooms
Cook for a few minutes and then return the pre cooked beef to the wok.
Heat through for a few seconds and then add
2 & 1/2 tbls dark soy sauce
1 tbls light soy sauce
1 tsp oyster sauce
Pinch of white pepper
Pinch of salt
A few drops of sesame oil and wine per tutorial.Every chef will apply it this way.Always equal amounts of each and always done simultaneously .You don't need much but every ingredient has a part to play.These two ingredient's always sit side by side for easy access.It's the same with msg sugar and salt 1/2 a tsp of each.There's already plenty of msg and salt in the soy and oyster sauce,the reason being you don't need as much.These subtle amounts play a big part .
Now add 250 ml of water and thicken with a potato starch slurry or cornflour.I always use potato starch.
If you adhere to these simple rules your food will vastly improve
Sesame oil for example is potent and can go along way,compare it to cyanide,a few drops and it will kill you.Thers nothing worse with a dish and all you can taste is sesame oil.It should be there just in the background.It's all about having the perfect balance of flavours.I've seen it used wrongly so many times so just be extra careful.Thanks guys.
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
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