In where I work we usually have a shared lunch once a month and everyone brings a specialty from their home country (we are so multicultural). The last time we had a similar event there was this one dish that was brought by our Indonesian colleague which really stood out.
- 500g beef tenderloin, thinly sliced
- 100g bean sprouts
- 1/4 head cabbage, sliced thinly
- 2 tbsp brown sugar
- 2 1/2 tbsp chili bean paste
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 6 dried red chillies, chopped include the seeds
- 4 cloves garlic, minced
- 1 tbsp ginger paste
- 2 stalks spring onions, chopped
- 4 cups water
- 2 tsp cornstarch, mixed with 1/2 cup water
- 1 tbsp chilli oil
- 1 tbsp sesame oil
- 1 egg white,
- 2 tsp corn starch
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp baking soda
- In a bowl mix together marinade ingredients, add the beef and mix to coat evenly. Let it marinate for at least 30 minutes.
- Heat wok in very high heat then add oil, once oil is near its smoking point add the beef in batches and stir fry for 2 minutes per batch, set cooked beef aside.
- Using the same wok add oil then sauté garlic, ginger, chilli bean paste and chillies. Add water, light soy sauce, dark soy sauce and sugar bring to a boil using very high heat, once boiling do not lower the heat you need to keep in constant boiling temperature.
- Add bean sprouts and cabbage, cook for 1 minute and using a slotted spoon remove from wok, leaving the sauce in the wok then place vegetables in a bowl.
- If sauce is not boiling bring it back to its boiling state then add the beef, cook for a minute then using a slotted spoon remove from wok, leaving the sauce in the wok then place beef in a bowl in top of the vegetables.
- Pour cornstarch mixture on the sauce and continue to boil until sauce thickens, add the chilli oil and sesame oil then turn heat off.
- Place spring onions on top of the beef then pour the hot sauce.
delish, Raymund! love beef, love chillies, love this.
I don’t know what it is about bean sprouts, but it is one of those rare foods I can either eat cooked, like here with the beef, or raw, in my favorite salad.
All that chilli? Perfect I say. Oh and I’ve never used the egg white coating on beef before, only on pork.
You know my youngest teenager is a beef and chili maniac. I think 6 bird chilies might about do it!
your photographs just pop out of the pages, gorgeous 🙂
Your workplace sounds so nice – with mulch-cultural background and food from home country? I’d love to join (just for lunch time)! When I was studying English with other foreign students, my favorite party was some food related event. I miss those days!!! Lots of chilis – my husband will be very happy with this dish!
Your work sounds so neat- I wish I could have a chance to sample all of the foods you do!
The chili sauce sounds fantastic! And I would love to work there with lunches like that – how fun. 🙂
Ooooo. This one sure sounds good! I look forward to trying it soon. Must get som fresh bean sprouts ASAP!