JB – Tasty Veg / Beef / Pork / Chicken – Northern China Influence – Equal To Amy’s Gran

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My wife is from Shaan Xi Provence and now lives in the UK. I am English and often cook for her. In this dish, I have tried to capture what I have learned from her taste by cooking for her over the last 15 years.
It is not authentic or traditional. It is my creation based on influences and styles.
I hope you enjoy.

Ingredients

For the marinade

450 g sirloin steak, sliced very thinly against the grain – Update, I’ve tried a few cuts. The best I found for flavour and texture was cross grain and picture, short skinny French Fries.

2 tbsp. Chinese black vinegar

60 ml soy sauce – For those who do not know, all Soy Sauce is made Dark. The light is dark watered-down i.e. source Interview with oldest traditional Soy Sauce farmer/maker in Japan.

1 tbsp. toasted sesame oil

1 tsp. granulated sugar

2 cloves garlic, grated

1 1/2 inch. freshly grated ginger or 2 – 3 tsp powder

1/4 tsp. freshly ground black pepper

1/2 tsp. Ground Szechuan peppercorn Use the multi-colour mix, green, red and dark peppercorns.

For the stir fry

3 tbsp. cornflour

3 tbsp. peanut oil

1 tbsp.fermented chilli bean paste (doubanjiang)

Add Black bean sauce as required.

dried red chillies to taste

1 tbsp. whole Szechuan peppercorns

2 cloves garlic, crushed

3 spring onions, thinly sliced, plus more for serving

red chilli oil to taste

2 red bell peppers, thinly sliced

2 small carrots, thinly sliced

120 ml stock or water. I often make my own stock based on veg peelings and or leftover bones ( which since the do-gooders got involved who have never cooked in their lives and live on restaurant or ready meals ), are difficult to obtain in England, I do not know about Wales, Scotland and NI ). Stock cubes are fine, try to use a good brand for this stock i.e. OXO at a push Knor.

1 tbsp. hoisin sauce

Optional : 1 tbsp. sambal oelek. If you cannot find this, a tabasco like sauce can work, its not the same or as good. I guess you do not want to make your own Chinese Chilli Sauce. We buy ours from a family-run Chinese shop.

1 tsp. toasted sesame oil 

1 tsp. Chinese black vinegar. If this is not available White Rice wine vinegar can be used. Change the quantity to balance the flavour. We use Shaohsing.

Sesame seeds, for garnish

Directions

  1. In a medium bowl, whisk together marinade ingredients except for steak until fully combined.
  2. Reserve half the marinade and set it aside. 
  3. Add steak to a medium bowl and toss in the remaining marinade until evenly coated.
  4. Let marinate for 30 minutes, then drain and pat dry with a paper towel.
  5. In a large bowl, toss together the cornflour and marinated beef, shaking off any excess cornflour before frying
  6.  In a large pan over medium-high heat, heat 2 tablespoons oil.
  7. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side.
  8. Remove steak and set aside.
  9. Return pan to medium heat.
  10. Heat the remaining 1 tablespoon oil, then add bean paste, dried chillies, peppercorns, garlic, spring onion, and a pinch salt.
  11. Stir and cook until fragrant, 1 to 2 minutes.
  12. Add in chilli oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes.
  13. Add in stock and let cook, stirring occasionally, until tender, 3 to 4 minutes more.
  14. Add hoisin, sambal oelek, and reserved marinade.
  15. Stir to distribute evenly, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar.

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