Sweet and Sour Beef

Name: Sweet and Sour Beef
Ingredients: 300g Beef (cut into chunks, scored with a light crosshatch pattern using a diagonal knife); 150g Cooked fresh bamboo shoots (cut into diamond-shaped pieces); 30g Beaten egg; 25g Chili pepper (cut into diamond-shaped pieces); 5g Scallion segments; 0.5g Minced garlic; 0.5g Sesame oil; 1.5g Refined salt; 250g Sweet and sour sauce (made with sugar, white vinegar, refined salt, and tomato juice); 7.5g Fenjiu (used for marinating); 40g Wet starch (partly for batter coating, partly for thickening); 75g Dry starch (for coating); 750g Peanut oil (actual consumption about as needed)

A traditional classic Cantonese dish, this recipe features beef fried until golden, then coated in a sweet and sour sauce. It offers a well-balanced sweet-tangy flavor, with a crispy exterior and tender, juicy interior.

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Ingredients

Beef (cut into chunks, scored with a light crosshatch pattern using a diagonal knife) 300g

Cooked fresh bamboo shoots (cut into diamond-shaped pieces) 150g

Beaten egg 30g

Chili pepper (cut into diamond-shaped pieces) 25g

Scallion segments 5g

Minced garlic 0.5g

Sesame oil 0.5g

Refined salt 1.5g

Sweet and sour sauce (made with sugar, white vinegar, refined salt, and tomato juice) 250g

Fenjiu (used for marinating) 7.5g

Wet starch (partly for batter coating, partly for thickening) 40g

Dry starch (for coating) 75g

Peanut oil (actual consumption about as needed) 750g

Instructions

Marinating and Coating

Cut the beef into chunks and score a light crosshatch pattern on the surface using a diagonal knife. Cut the bamboo shoots and chili peppers into diamond-shaped pieces. Mix the beef chunks with refined salt and Fenjiu, marinate for about 15 minutes, then stir in the beaten egg and wet starch until evenly combined, and finally coat with dry starch.

Frying

Heat a wok over medium heat, add oil and bring to about 50% hot, then fry the beef like a steak for about 3 minutes. Remove the wok from the heat and let the beef soak-fry for about 2 minutes, then lift it out. Return the wok to the heat, reheat the oil to about 50% hot, add the pre-fried beef together with the bamboo shoot pieces, and fry for another 2 minutes until the meat turns golden and is cooked through, then drain through a colander.

Coating with Sauce and Finishing

Leave a little oil in the wok and return it to the heat. Add the garlic and chili peppers and sauté until fragrant. Add the scallions and sweet and sour sauce and bring to a gentle boil. Thicken with a thin slurry of wet starch, then immediately add the beef chunks and scallion pieces, toss quickly to combine, shape into balls, drizzle in sesame oil and peanut oil, stir-fry until evenly coated, and serve.