This week, the Wok Wednesdays group is making Hong Kong-Style Silky Stir-Fried Minced Beef.
Grace Young, the author of the cookbook, Stir Frying to the Sky's Edge, says that she first tried it in Hong Kong and loved its richness. She got this recipe from Chef Danny Chan.
The secret to the richness of this dish is hand mincing the beef, and then adding an egg and two egg yolks to the partially cooked meat. It's a really interesting technique. The beef is spread out in a layer in your wok, and the whisked eggs are dropped on top to cook for about 45 seconds, and then stir fried. The eggs pretty much disappear into the meat mixture, but, as Grace says, make this dish "sumptuous."
The ingredients include flank steak, garlic, soy sauce (regular and dark), oyster sauce, Shao Hsing rice wine, sesame oil, salt and pepper, chicken broth, onions, peas, scallions, and the aforementioned eggs.
Check out My Culinary Mission's blog for the mis en place. Cathy also describes the steps for making the dish. You will also love her husband's commentary.
The recipe calls for the steak to be cut into really tiny pieces (1/4 inch dice) and then chopped some more. In fact, the final dish is supposed to look kind of like a very meaty gravy. I was kind of hungry and my knife needed sharpening, so my beef pieces are bigger than they should be. Plus, I figured Mr. Kitchen might be happier if I presented a dish with actual meat pieces. Even with my bite sized pieces of steak, I'm pretty sure I was able to capture the intended "sumptuousness" of this stir-fry. It's definitely one I will make again!
Wok Wednesdays participants have agreed not to share the actual recipe. To get the recipe, check out page 99 of Stir Frying to the Sky's Edge by Grace Young.