Red Meat Takeaway Solutions
Beef in XO sauce
Sam Burke
Beef
- 1.3kg beef rump, thinly sliced across the grain (Cantonese cut)
Other ingredients
- 160g XO sauce
- 30mls sesame oil
- 40g honey
- 125mls soy sauce
- 60mls Shaoxing wine
- 40mls vegetable oil
- 25g garlic, crushed
- 30g ginger, peeled, finely sliced
- 500g choy sum, trimmed, stems and leaves chopped
- 400g zucchini, halved lengthways, sliced on the diagonal
- 75g green onions, finely sliced on the diagonal
- 50g coriander, leaves picked
Serving Suggestions
- Steamed rice
- Stir fried pumpkin
- Combine XO sauce, sesame oil, honey, soy sauce and Shaoxing wine in a bowl. Whisk well, add beef and stir to coat.
- Heat half the oil in a wok over high heat, add beef in batches, remove and set aside.
- Decrease heat to medium, add remaining oil, garlic, ginger and XO mixture. Add choy sum stems and zucchini. Stir fry for 2-3 minutes or until tender.
- Add beef,stir-fry for a further 3-5 minutes or until sauce coats beef Add choy sum leaves, stir fry for 1-2 minutes.
- Garnish with green onions and coriander. Serve with cooked rice and stir fried pumpkin.
