✅ Step 1: Ingredient List
Here are the main ingredients needed to make Stir-fried Yellow Beef.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Yellow Beef (Beef Tenderloin is best) | 250g | 🐄 Choose beef tenderloin or beef rump, fine-textured and tender; needs slicing against the grain |
| Accessories | Green Chili Pepper | 100g | Cut into rings |
| Red Chili Pepper | 100g | 🌶️ Cut into rings; increase amount or add bird’s eye chilies/pickled chilies for more heat | |
| Garlic | 4-5 cloves (approx. 15-20g) | Minced | |
| Ginger | 1 small piece (approx. 5-10g) | Minced | |
| Cilantro (optional) | 1 stalk (approx. 10-15g) | Cut into sections; for garnish and aroma | |
| Other | Cooking Oil | 50g | For marinating and stir-frying |
👨🍳 Step 2: Instructions
Making Stir-fried Yellow Beef emphasizes marinating the beef, heat control, and quick stir-frying. Here are the core steps.
- 🐄 Prepare & Marinate the Beef (Key Step):
- Cut the beef against the grain into thin slices (approx. 2mm thick, shaped like willow leaves or the thickness of two coins).
- Place the beef slices in a bowl. Add cooking wine (approx. 10g), light soy sauce (approx. 15g), oyster sauce (approx. 10g), starch (approx. 5-10g), baking soda (approx. 3g, optional, makes meat tender), egg white (1, approx. 30g), white pepper (a little), and cooking oil (approx. 10g).
- Mix well with your hands, stirring in one direction until the beef absorbs the moisture and becomes sticky. Marinate for 15 minutes.
- 🥒 Prepare the Ingredients:
- Wash the green and red chili peppers, then cut them into rings.
- Mince the garlic and ginger.
- Cut the cilantro into sections (if using).
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, then pour in ample cooking oil (approx. 30g). Heat until 30% hot (low temperature).
- Add the marinated beef slices and quickly stir-fry to separate them until they change color (about 80% cooked). Remove immediately and drain the oil. Avoid over-stir-frying to prevent the beef from becoming tough.
- 🍳 Stir-fry Aromatics:
- Leave some base oil in the wok. Heat it up, then add the minced garlic and ginger and sauté until fragrant.
- Add the green and red chili pepper rings. Quickly stir-fry until fragrant.
- 🧂 Combine and Season:
- Return the velveted beef to the wok with the other ingredients. Quickly stir-fry to combine evenly.
- Add dark soy sauce (approx. 5-10g, mainly for color), salt (to taste, approx. 2-3g), and MSG/chicken powder (a little, approx. 2g) for seasoning.
- Finally, add the cilantro sections and quickly stir-fry evenly.
- ✨ Plate and Serve:
- Once all ingredients are stir-fried evenly, plate immediately to maintain the tender and smooth texture of the beef.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Stir-fried Yellow Beef, especially for marinating the beef.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Light Soy Sauce | 15g | Provides savory umami base flavor |
| Oyster Sauce | 10g | Enhances freshness |
| Starch | 5-10g | Tenderizes the beef |
| Baking Soda | 3g (optional) | Softens beef fibers, makes it more tender |
| Egg White | 30g (approx. 1) | Tenderizes the beef |
| Dark Soy Sauce | 5-10g | Primarily for coloring |
| Table Salt | 2-3g | Provides base saltiness; adjust to taste |
| MSG / Chicken Powder | 2g (optional) | Enhances freshness |
| White Pepper | 1g | Removes gaminess, adds aroma |
| Cooking Oil | 50g | For marinating (locking in moisture) and stir-frying |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Prioritize yellow beef tenderloin or beef rump; these cuts are fine-textured, tender, have less fascia, and are more suitable for stir-frying.
- Slice Against the Grain: Cutting thin slices against the beef’s grain (90 degrees to the muscle fibers) is the crucial first step to ensuring tenderness.
- Marinating is Essential: Marinating the beef in advance with starch, egg white, and seasonings effectively locks in moisture, which is key to ensuring a tender and smooth texture. Usually, salt is not added during marinating to prevent the meat from becoming tough.
- Heat Control is Key: Stir-frying the beef requires high heat and quick action. Once the beef is in the wok, quickly separate the slices and remove them as soon as they change color to avoid overcooking, which makes the meat tough.
- Adjustable Spiciness: The type and amount of chili peppers can be flexibly adjusted according to personal taste. Reduce the amount or remove the seeds if sensitive to heat.
