Stir-Fried Shredded Beef with Fish-Flavored Sauce
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 servingsPREP
20 minCOOK
20 minREADY
40 minDon’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
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.
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