Stir-fried Beef with Napa Cabbage Stems
Ingredients
- 200 beef
- 150 napa cabbage stems
- 3-4 pickled chili
- 3-4 bird's eye chili
- 2 garlic
Instructions
- Slice the beef against the grain. Marinate with 1 tbsp oyster sauce, a pinch of white pepper, a little egg white, and 1 tbsp cornstarch — mix well. Finish with 1 tbsp peanut oil to seal in moisture. Let marinate for 15 minutes.
- Heat wok over high heat with oil until smoking. Add the beef and quickly stir-fry until just changed color. Remove and set aside. (Do not overcook — the beef will toughen.)
- Heat another round of oil in the wok. Add pickled chilies, bird's eye chilies, and sliced garlic — stir until fragrant. Toss in the cabbage stems and stir-fry 3-4 times.
- Return the beef to the wok. Season with 1 tbsp light soy sauce and a splash of oyster sauce. Stir-fry vigorously over high heat 3-5 times. Garnish with cilantro and chili flakes, toss, and serve immediately.
