Bruce Lee Beef
Tender beef stir-fried with onion and spring onion in a savory oyster sauce. A quick and delicious Chinese classic.
Everything you need
For the Beef
- 200 g beef topside, rump, or tenderloin, sliced thinly against the grain
- 0.25 teaspoon white pepper
- 1 teaspoon chicken powder
- 2 teaspoon sugar
- 1 teaspoon cornstarch
- 0.25 teaspoon baking soda
- 0.5 teaspoon Yumyum or MSG
- 1 teaspoon Chinese cooking wine
- 1 teaspoon sesame oil
For the Sauce
- 3 tablespoon vegetable oil
- 0.5 cup seasoned chicken stock
- 0.5 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 0.5 teaspoon dark soy sauce
- 1 teaspoon Yumyum or MSG
Stir-fry
- 1 stalk spring onion, cut into 3 inch pieces
- 0.5 onion , thinly sliced
- 1 teaspoon potato starch
- 2 tablespoon water
- 2 teaspoon cooking wine
- 1 teaspoon sesame oil
Method
Marinate Beef
In a bowl, combine the sliced beef with white pepper, chicken powder, sugar, cornstarch, baking soda, Yumyum or MSG, Chinese cooking wine, and sesame oil.
Mix thoroughly until well combined. Set aside.
Prepare Sauce
In a separate bowl, mix together chicken stock, oyster sauce, soy sauce, dark soy sauce, and Yumyum or MSG.
Set the sauce aside for later use.
Stir-Fry Beef
Heat vegetable oil in a wok or skillet over medium-high heat.
Add the beef and stir-fry for 1 minute.
Add the sliced onion and stir-fry for another 2–3 minutes until beef is cooked through.
Combine and Finish
Add the spring onion and toss to combine.
Pour in the prepared sauce and stir well.
In a small bowl, mix potato starch with water and add to the pan while stirring.
Add cooking wine and sesame oil.
Cook until the sauce thickens and everything is heated through.
Remove from heat and serve immediately.