Cantonese Style Beef Rice Bowl
Here is a relatively easy and tasty dish. A good weekday dinner.
Just watch the salt levels, it can overwhelm if you are not careful.
If you don't have dark soy sauce, just leave it out. If you don't have sesame oil, just leave it out.
I had regular soy sauce, oyster sauce, but used low sodium chicken broth.
I added no salt to the beef.
Cantonese Style Beef Rice Bowl
Here is a relatively easy and tasty dish. A good weekday dinner.
Just watch the salt levels, it can overwhelm if you are not careful.
If you don't have dark soy sauce, just leave it out. If you don't have sesame oil, just leave it out.
I had regular soy sauce, oyster sauce, but used low sodium chicken broth.
I added no salt to the beef.
Cooking Instructions
- 1
Set a wok/stirfry/skillet on medium high heat. Add some oil (1-2 Tbl.)
- 2
Add meat, stir fry until just brown, breaking into smaller bits.
- 3
While meat is Browning, clean and chop onion and garlic
- 4
When meat just turns brown, add onion, garlic and wine/Sherry
- 5
Cook until the onion turns translucent
- 6
Add chicken stock
- 7
Bring to a boil, then add oyster sauce, soy sauce, sesame oil and ground pepper
- 8
Turn heat down to a simmer, cover, simmer for 10 minutes (like my fancy lid?)
- 9
Uncover, add peas or peas & carrots, stir for 1 minute
- 10
Stir the cornstarch slurry, and drizzle the slurry into the sauce while stirring. The sauce should thicken until it coats a spoon. If it's not thick enough, add more cornstarch slurry (a teaspoon at a time) or simply let the sauce simmer and reduce a bit longer. If it's too thick, add a bit of water/stock.
- 11
Put some cooked, hot rice in a bowl.
- 12
Serve Cantonese Beef on top of rice
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