Wok-fried Sliced Beef Paste Recipe

Prepare beef

Trim any excess fat and slice beef very thinly across the grain into 1/8–1/4 inch slices. If partially frozen, slicing is easier.

In a bowl, combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, 1 tsp white pepper and (if using) 1 tsp baking soda. Add the sliced beef and mix thoroughly so every slice is coated. Marinate 20–30 minutes at room temperature or up to 1 hour in the refrigerator. If using baking soda, rinse and pat dry after marinating if you prefer, then re-coat lightly with a teaspoon more soy sauce before cooking.

While the beef is marinating, combine 1.5 tbsp oyster sauce, 1 tbsp light soy sauce, 0.5 tsp dark soy sauce, 1 tsp hoisin sauce, 1 tsp sugar and 1/4 cup chicken stock or water in a small bowl. Stir until sugar dissolves.

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set aside.

Prepare aromatics and vegetables: mince garlic, julienne or mince ginger, slice scallions separating whites and greens, thinly slice bell pepper and onion, and slice chilies if using.

Heat wok

Place a wok or large skillet over high heat until very hot (smoking slightly). Add 2 tbsp neutral oil and swirl to coat.

Flash-fry beef in batches: add half of the marinated beef in a single layer, spreading quickly. Stir-fry without crowding for 30–60 seconds until the edges just brown and the meat is about 80% cooked. Remove to a plate. Repeat with remaining beef, adding a touch more oil if needed.

Add a small splash of oil if the wok is dry. Reduce heat to medium-high. Add garlic, ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not burnt.

Add the sliced onion and bell pepper. Stir-fry 1–2 minutes until vegetables are crisp-tender.

Return the beef and any collected juices to the wok and toss to combine with the vegetables.

Pour the prepared sauce over the beef and vegetables and stir quickly to coat. Bring to a gentle simmer for 30–45 seconds.

Give the cornstarch slurry a quick stir and drizzle into the wok while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy and clings to the beef.

Turn off heat and stir in 1/2 tsp sesame oil. Taste and adjust seasoning — add a pinch of salt or a few drops of soy sauce if needed.

Scatter the green parts of the scallions and cilantro or extra scallion greens on top and sprinkle with toasted sesame seeds if using.

Serve immediately over steamed rice or noodles.