Shredded Beef, Family Style
Submitted by bizzary
Chinese family-style shredded beef stir-fried with celery, ginger, chili, and nam yuey in a hot wok. A fast, fiery weeknight dish with layers of savory, tangy heat.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is home-style Chinese cooking at its best: thin strips of beef, a screaming-hot wok, and a handful of punchy aromatics that come together in minutes.
The beef gets a quick marinade in soy sauce, oyster sauce, and a touch of bicarbonate to keep it silky tender. Then it hits the wok fast, followed by ginger, chili, and crisp celery sticks.
The secret weapon here is nam yuey (fermented bean curd chili paste), which adds a funky, savory depth you won’t get from soy sauce alone. A splash of wine, sesame oil, and vinegar at the finish ties everything together with bright, layered flavor.
Wok Tips
- Get the wok smoking hot. High heat is everything in stir-fry. If the beef steams instead of sears, your wok isn’t hot enough.
- Cook the beef in batches if needed. Overcrowding drops the temperature and turns stir-fry into a stew.
- The bicarbonate trick is legit. It tenderizes the beef so the strips stay velvety even with a fast, hard sear.
Ingredients
Directions
Rinse beef.
Shred. Marinate with soy sauce, oyster sauce and bicarbonate for 10 minutes.
Rinse celery. Remove roots and leaves.
Cut into 1” sticks.
Heat oil in a wok.
Stir-fry beef shreds quickly until the beef turns white.
Remove and drain.
Save some oil in the wok.
Stir fry chopped ginger and chili for a few seconds.
Add celery.
Stir fry until celery is half cooked.
Add shredded beef, Chili Nam Yuey, soy sauce and salt.
Mix well. Add wine, sesame oil, and vinegar.
Stir fry.
Remove, season with pepper and serve.
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