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Stir-Fried Shredded Beef with Fish-Flavored Sauce

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Submitted by KBARTLETT

Tender shredded beef wok-tossed in bold Sichuan fish-flavored sauce with crunchy water chestnuts, garlic, ginger, and chili. A quick Chinese stir-fry that’s all heat, tang, and crunch.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Don’t let the name fool you. “Fish-flavored” sauce (yu xiang) is a classic Sichuan technique that has zero fish in it. It’s a punchy blend of soy, dark vinegar, sugar, and chili that coats every strand of beef with sweet-sour-spicy goodness.

The water chestnuts bring a crisp snap that plays against the silky marinated beef. And that hit of chili nam yuey? It’s the secret weapon that takes this from a regular stir-fry to something you’ll crave on repeat.

This comes together fast once your wok is hot, so have everything prepped and within arm’s reach before you fire up the flame.

Pro Tips

  • Freeze the beef for 20 minutes before slicing to get paper-thin shreds effortlessly
  • Marinating with cornstarch creates a velvety coating that locks in juices during high-heat cooking
  • Make sure your wok is screaming hot before adding the beef so you get a sear, not a steam

Ingredients

8 231.2
OUNCES ML/G BEEF
4 4
EACH EACH WATER CHESTNUT *
3 710
CUPS ML VEGETABLE OIL
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
minced
1 15
TABLESPOON ML GINGER
minced
1 15
TABLESPOON ML GARLIC
minced
1 15
TABLESPOON ML CHILI NAM YUEY *
1
X CORNSTARCH
to taste *
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML SUGAR
1 15
TABLESPOON ML VINEGAR
dark
1
X BLACK PEPPER
to taste *
1 15
TABLESPOON ML CORNSTARCH
mix with water to form a paste
1 5
TEASPOON ML SESAME OIL

Directions

Rinse beef, shred it thinly.

Marinate with soy sauce and cornstarch for 10 minutes.

Rinse water chestnuts. Peel and dice.

Mix well with the salt, sugar, soy sauce, dark vinegar, pepper powder, and sesame oil.

Heat oil in a wok until hot.

Quickly stir-fry the beef shreds until the beef turns white.

Remove and drain.

Save some of the oil in the wok.

Stir fry spring onions, ginger and garlic for a few seconds.

Add the diced water chestnuts and Chili Nam Yuey.

Stir fry for a few seconds.

Add the shredded beef. Mix well.

Pour in the seasoning.

Stir until pasty. Remove and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 1812 87% from fat
 % Daily Value *
Total Fat 175g 270%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 583mg 24%
Total Carbohydrate 16g 16%
Dietary Fiber 0g 2%
Sugars g
Protein 33g
Vitamin A 1% Vitamin C 18%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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