Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough)

Method11 steps · about 30 min

1. 1

   Step 1: Mix the raw sliced beef with the marinade cornstarch (1 tsp), baking soda (⅛ tsp) and 2 tsp marinade oil. Cover and refrigerate for 10 minutes while preparing the other ingredients.

   Marinate the beef · 10 minUses 12 oz raw flank steak, sliced about 2 inches long · 1 tsp cornstarch for the beef marinade · ⅛ tsp baking soda · 2 tsp vegetable oil for the beef marinade

   
2. 2

   Step 2: Preheat the oven to 300°F (about 149°C). Cut the ready-cooked youtiao into pieces about 2 inches long, spread on a sheet pan and toast for 8 minutes, until slightly crisp. Set aside.

   Toast the ready youtiao · 8 minUses 2 pieces ready-cooked youtiao (Chinese fried dough)

   
3. 3

   Step 3: Stir the sauce cornstarch (2 tsp) into the 1 tbsp cold slurry water until smooth. Have the minced shallot, measured sauces, stock and garnishes ready before heating the wok.

   Uses 2 tsp cornstarch for the sauce slurry · 1 tbsp cold water for the sauce slurry

4. 4

   Step 4: Heat the wok over high heat until it just begins to smoke. Add 1 tbsp of the wok oil and spread in the marinated beef. Sear for about 2–3 minutes, until browned, then lift the beef into a bowl and retain its juices for the sauce.

   Sear the beef · 2 minUses Marinated raw beef · 1 tbsp from the divided wok oil allowance

   
5. 5

   Step 5: Reduce the wok to medium-low heat. Add the remaining 1 tbsp wok oil and the brown sugar (2 tbsp) to the retained pan oil. Stir until the sugar has melted.

   Uses Oil retained in the wok after lifting out the seared beef · 1 tbsp from the divided wok oil allowance · 2 tbsp light brown sugar

   
6. 6

   Step 6: Add the minced shallot (1 tbsp) to the melted sugar mixture and cook for 2–3 minutes, stirring and watching the sugar so it does not burn.

   Cook the shallot in the sugar mixture · 2 minUses Melted sugar and wok oil · 1 tbsp finely minced shallot

   
7. 7

   Step 7: Add the ready stock, soy sauce (1 tbsp), dark soy sauce (1 tsp) and black vinegar to the cooked shallot mixture. Bring to a simmer.

   Uses Cooked shallots with their melted sugar and wok oil · ½ cup ready beef stock · 1 tbsp soy sauce · 1 tsp dark soy sauce · ¼ tsp Zhenjiang black vinegar

8. 8

   Step 8: Return the reserved seared beef and all its bowl juices to the simmering sauce. Heat and stir until the beef is cooked through.

   Uses Simmering seasoned sauce · Reserved seared beef with all its retained bowl juices

   
9. 9

   Step 9: Stir the prepared slurry again, then slowly add enough to the beef and simmering sauce to thicken it until it coats the back of a spoon. Stir while it thickens; set any unused slurry aside.

   Uses Cooked beef and simmering sauce · Prepared cornstarch slurry, added only as needed

10. 10

    Step 10: Add all the toasted youtiao pieces to the cooked beef and thickened sauce. Toss for about 20 seconds, until the pieces are coated.

    Coat the youtiao · 1 minUses Cooked beef with thickened sauce · All toasted ready youtiao

11. 11

    Step 11: Plate the beef and coated youtiao, sprinkle with the ready-toasted sesame seeds (1 tsp) and chopped scallion (1 tbsp), and serve with ready white rice.

    Uses Finished beef and coated youtiao · 1 tsp ready-toasted sesame seeds · 1 tbsp chopped scallion · Ready white rice, to serve