This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Oct 21, 2015

Hong Kong Style Silky Stir Fried Minced Beef | Wok Wednesdays

This week, the Wok Wednesdays group is making Hong Kong-Style Silky Stir-Fried Minced Beef. 

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.

Would you like to comment?

  1. Looks great, Karen! I too left the meat in larger pieces. You always seem to be able to capture the steam in your photos! Have yet to do that successfully.

    1. Thanks Cathy. Just added a link to your excellent mis en place and mentioned Andy's review!

    2. I read your comment on FB about that, and I was thinking, I missed that! Had to come back and re-read it. Andy couldn't believe I was actually going to put it in - I said, of course I am! I got a kick out of it. Thanks for the link back - you're awesome. :)

  2. Were or was... If I had a dollar bill for every time I stare at the screen trying to decide, I'd be rich ;-)

    love your bowls, so stylish and elegant - and of course, anything thickened in a "creative" way has my attention - I am not too fond of thick rouxs to make a soup or stew more substantial

    great post, Karen!

    1. Thanks Sally! The hominy really surprised me. Love my bowls too. =)

  3. That's a really great way to thicken the beef mixture. I like much better than the traditional cornstarch "slurry" that is often in Asian dishes. You photos are beautiful! It is hard to make brown beef look delicious in a photo. :)


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.