8pc Pork Or Beef Recipe

Pat the meat pieces dry with paper towels. Cut into 8 evenly sized pieces (if not already cut). Place the pieces in a bowl or zip-top bag.

In a small bowl combine 1 tbs soy sauce, oyster sauce, rice wine, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Stir to dissolve sugar.

Add the 1 tbs cornstarch to the marinade and whisk to combine. Pour the marinade over the meat, toss to coat evenly, then refrigerate and marinate for at least 30 minutes and up to 4 hours.

Prepare sauce components

If using onion, slice it thinly. In a small measuring cup combine the stock, 1 tbs soy sauce (for sauce) and 1 tsp rice vinegar or lemon juice; set aside. In another small cup mix 1 tsp cornstarch with 1 tbs water to make a slurry.

Sear the meat

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat. Remove the meat from the marinade, letting excess drip off (reserve marinade). Working in a single layer (cook in two batches if needed), place the 8 pieces into the hot pan and sear 2–3 minutes per side until a deep brown crust forms. Sear both sides and edges as needed. Transfer seared pieces to a plate and keep warm.

Build the pan sauce

Reduce heat to medium. Add the sliced onion to the pan and sauté 2–3 minutes until softened and slightly browned, scraping up browned bits. Pour in the reserved marinade and bring to a simmer for 1 minute to cook off alcohol and deglaze the pan. Add the prepared stock mixture and simmer 2–3 minutes.

Finish the sauce

Stir the cornstarch slurry again, then slowly whisk it into the simmering sauce. Cook 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust with a pinch more sugar or a splash more soy sauce if needed.

Return meat to pan

Return the seared meat pieces to the skillet, spooning sauce over them. Reduce heat to low, cover loosely, and simmer 3–5 minutes until the meat is cooked through (internal temp for pork 145°F / 63°C; beef to desired doneness). Turn pieces once so they glaze evenly.

Remove from heat. Garnish with sliced green onions and sesame seeds before serving.

Divide steamed rice or noodles among 4 plates. Arrange the 8 glazed meat pieces over rice or beside noodles, spooning extra pan sauce over everything.

Add steamed vegetables to the plates. Serve immediately.