Oyster Sauce Beef Served on a Hot Iron Plate
Chinese dish (铁板蚝油牛肉). Since I was little, I always loved this dish because it is served on a portable fondue stove, and it sizzles when you put it on the table, creating a fun and festive atmosphere. Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.
Ingredients
| 400 g | top sirloin steak (sirloin cap, flank, round, or flat-iron) | |
| 2 Tbsp | 30 ml | cornstarch (for marinade) |
| 2 Tbsp | 30 ml | Chinese cooking wine |
| 1.5 tsp | 7.5 ml | dark soy sauce (for marinade) |
| 1 | egg white | |
| 1 Tbsp | 15 ml | oil (for marinade) |
| 2 Tbsp | 30 ml | oyster sauce |
| 1.5 tsp | 7.5 ml | soy sauce |
| 1 tsp | 5 ml | dark soy sauce (for sauce) |
| 2 tsp | 10 ml | ground black pepper |
| 1.5 tsp | 7.5 ml | sugar |
| 3 Tbsp | 45 ml | water |
| 1/2 tsp | 2.5 ml | cornstarch (for sauce) |
| 3 Tbsp | 45 ml | oil to pan-fry the beef |
| 2 tsp | 10 ml | oil to stir-fry the aromatics |
| 30 g | garlic cloves | |
| 270 g | shallots, peeled and quartered | |
| 15 g | ginger, sliced thinly | |
| 3 Tbsp | 45 ml | dried red chilies, seeded and cut into short pieces |
| 1 Tbsp | 15 ml | diced scallions as garnish |
Instructions
For marinating the beef: 400 g / 14 oz top sirloin steak (sirloin cap, flank steak, round, or flat-iron work), 15 g / 2 Tbsps cornstarch, 28 g / 2 Tbsps Chinese cooking wine, 8.3 g / 1.5 tsps dark soy sauce, 1 egg white, 13.6 g / 1 Tbsp oil. For the sauce: 36 g / 2 Tbsps oyster sauce, 8.3 g / 1.5 tsps soy sauce, 5.5 g / 1 tsp dark soy sauce, 4.8 g / 2 tsps ground black pepper, 6.3 g / 1.5 tsps sugar, 45 g / 3 Tbsps water, 1.3 g / 1/2 tsp cornstarch. For stir-frying and finishing: 41 g / 3 Tbsps oil to pan-fry the beef, 9 g / 2 tsps oil to stir-fry the aromatics, 30 g / about 10 cloves garlic, 270 g / about 6 shallots (peeled and quartered), 15 g / about 1 inch ginger (sliced thinly), 4.5 g / 3 Tbsps dried red chilies (seeded and cut into short pieces), 4 g / 1 Tbsp diced scallions as garnish.
- Cut the beef across the muscle grains into 1/8-inch thick slices. Place the beef in a mixing bowl and add the dark soy sauce, Chinese cooking wine, egg white, and cornstarch. Gently mix for 5 minutes and then set the beef aside for 15 minutes.
- While waiting, combine the oyster sauce, soy sauce, dark soy sauce, ground black pepper, sugar, cornstarch, and water in a bowl. Set it aside.
- This dish will be served in a small cast-iron pot or a heavy-duty skillet over a fondue set. Before stir-frying the beef, preheat the cast-iron pot over medium-low heat on a spare stove.
- Heat your wok until smoking hot, add 3 tablespoons of oil, and stir-fry the beef over high heat for 1.5 minutes or until the meat slices are lightly charred on the edges. Remove the beef from the wok and set it aside.
- Add the sauce to the same wok and stir over medium-low heat for 1.5 minutes or until the sauce thickens. Add the beef back and toss thoroughly. Turn off the heat.
- Once the cast-iron pot is piping hot, add 2 teaspoons of oil and toss in the garlic cloves, ginger slices, shallots, and red-dried chilies. Quickly stir for 20 seconds.
- Add the beef to the cast-iron pot, making sure to scrape down the sauce so you don't waste any flavor. Garnish with diced scallions.
- Light a fondue set and continue to heat the cast-iron pot over low heat on the dinner table to keep it sizzling while serving.