Stir-fried Water Spinach with Beef
A classic Taiwanese-style home-cooked stir-fry. Master the technique of washing away blood and soaking in scallion-ginger water to remove odors, ensuring the beef remains tender, juicy, and free of any gamey taste. Paired with crisp water spinach and a savory, garlicky oyster sauce, this dish is best cooked over high heat and served immediately. 🔥
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🍳 Cooking Flow
Slice the beef thinly; wash away blood with pepper water, soak in scallion-ginger water to remove odors, and pat dry. → Marinate the beef with soy sauce, sugar, pepper, egg, cornstarch, and a little oil. → Quickly stir-fry the beef in a hot pan until medium-rare, then remove and drain. → Sauté garlic, chili, and scallions in the same pan, stir-fry the vegetable stalks with salt until slightly softened, then add the leaves. → Pour in the oyster sauce mixture, return the beef to the pan, and toss quickly over high heat before serving.
Cooking Steps
Brief Cooking Order
Slice the beef thinly; wash away blood with pepper water, soak in scallion-ginger water to remove odors, and pat dry. → Marinate the beef with soy sauce, sugar, pepper, egg, cornstarch, and a little oil. → Quickly stir-fry the beef in a hot pan until medium-rare, then remove and drain. → Sauté garlic, chili, and scallions in the same pan, stir-fry the vegetable stalks with salt until slightly softened, then add the leaves. → Pour in the oyster sauce mixture, return the beef to the pan, and toss quickly over high heat before serving.
Introduction
A classic Taiwanese-style home-cooked stir-fry. Master the technique of washing away blood and soaking in scallion-ginger water to remove odors, ensuring the beef remains tender, juicy, and free of any gamey taste. Paired with crisp water spinach and a savory, garlicky oyster sauce, this dish is best cooked over high heat and served immediately. 🔥
Step 1
Slice the beef tenderloin against the grain into thin pieces.
Step 2
Prepare scallion-ginger water: Smash the scallions and cut into sections, slice the ginger and place in a bowl. Add a pinch of salt, rice wine, and enough water; squeeze with your hands to release the flavors.
Step 3
In a separate bowl of water, stir in white pepper powder. Add the beef slices and gently wash to remove surface blood and impurities. Once the color lightens, remove and gently squeeze dry.
Step 4
Soak the squeezed beef slices in the scallion-ginger water to further remove odors, then remove and squeeze out excess moisture.
Step 5
Marinate the beef: Add a little soy sauce, white pepper, and sugar to the beef; mix well. Add about 1/4 of the beaten egg to tenderize, then add cornstarch to lock in juices. Finally, add a drizzle of oil to seal.
Ingredients List
Important Notes
Removing gamey flavors is the key to delicious beef: Wash with pepper water to remove surface blood, then soak in scallion-ginger water to eliminate odors while keeping the meat sweet. 💡
Do not reverse the marinating order: Season first (soy sauce, pepper, sugar), add egg to soften, add cornstarch to lock in juices, and finish with oil to seal in moisture and prevent sticking. ⚠️
Remove the beef at medium-rare, and use chopsticks to spread it out to prevent residual heat from overcooking the meat. 🍳
Stir-fry the water spinach in batches: cook the stalks first with a pinch of salt to soften them, then add the leaves to ensure even cooking and a crispy texture. 👥
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