Pan-fried Beef with Golden Garlic

• temps total: 36 minutes

Ingrédients

Steak (any cut, remove fat and tendon): 10 oz x 2 (~550g)

Garlic: 2-3 bulbs, peeled

Baking soda: 1/2 tsp (3g)

Marinade:

Chinese cooking wine: 1 1/2 tbsp (23g)

Oyster sauce: 1 1/2 tbsp (21g)

Egg white: 1 egg

Cornstarch: 15g

All-purpose flour: 15g

Oil: 1 tbsp (for sealing the beef)

Stir Fry:

Butter: 23g

Garlic: 3 cloves, minced

Oyster sauce: 1 tbsp (14g)

Dark soy sauce: 1 1/2 tsp (8g)

Sugar: 1 tbsp (12g)

Black pepper: 1 1/2 tsp (3g)

Water: 1 tbsp (15g)

Salt: to taste (optional)

Instructions

Prepare the Beef:

Cut the steak into bite-sized pieces and remove any fat or tendons.

Tenderize the beef by mixing it with baking soda and water. Let it sit for 10 minutes, then rinse well and pat dry.

Marinate the Beef:

In a mixing bowl, combine the Chinese cooking wine, oyster sauce, egg white, cornstarch, and all-purpose flour.

Add the beef to the marinade and give it a good massage.

Add 1 tbsp of oil to seal in the flavors and let the beef marinate for at least 20 minutes.

Deep Fry or Stir Fry the Garlic and Beef:

Heat oil in a pan and deep fry the garlic cloves at 350°F for about 1 minute, until golden. Remove and set aside.

Deep fry the marinated beef and let it sit for about 1 minute without stirring, to form a crust.

Stir and cook for an additional 3-4 minutes until the beef is golden brown. Remove from the pan and set aside.

Make the Sauce:

Mix oyster sauce, dark soy sauce, sugar, black pepper and water together

**Stir Fry and Finish:**

Umpty the pan, melt the butter over medium heat.

Add the minced garlic and sauté for a few seconds until fragrant.

Add the cooked beef and fried garlic back into the pan.

Pour in the sauce

Stir quickly to combine all the flavors, cooking for another 1 minute.

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