Scallion Braised Beef with Rice
Scallion Braised Beef with Rice
Recipe / PEARL RIVER BRIDGE
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 300g beef (brisket or chuck)
- 2 spring onions, sliced
- 1 tbsp PRB Kwangtung
- Cooking Wine
- 2 tbsp PRB Golden Label Superior
- Light Soy sauce, divided
- Pinch ground pepper
- Cornstarch slurry (cornstarch mixed with a small amount of water), as needed
- 3 slices ginger, julienned
- 2 cloves garlic, minced
- ½ onion, sliced
- 1 tbsp PRB Superior Dark
- Soy Sauce
- 1 tbsp PRB Premium Oyster
- Flavoured Sauce
- 1 tsp sugar
- Salt, to taste
- Pinch PRB Golden Label Chicken
- Powder (optional)
- 1 green capsicum, chopped (optional)
- Rice, cooked for 2 bowls
Method
- Slice the beef thinly and marinate with cooking wine, 1 tbsp soy sauce, ground pepper and a bit of cornstarch slurry. Mix well and let sit for 15 mins to tenderise.
- Heat a generous amount of oil in a pan. Add the spring onion and fry until golden brown, then remove and set aside. The spring onion oil will add a fragrant aroma.
- Keep a small amount of spring onion oil in the pan. Add ginger and garlic and stir-fry until fragrant. Then add the onion and cook until translucent.
- Add the marinated beef to the pan and stir-fry quickly until it changes colour. Remove and set aside.
- In the same pan, add 1 tbsp soy sauce, dark soy sauce, oyster sauce, sugar and a little water. Bring to a boil and adjust the seasoning to taste.
- Return the beef, onions and green capsicum (if using) to the pan. Toss to coat everything evenly in the sauce. Add cornstarch slurry to thicken the sauce slightly.
- Place the cooked rice in bowls, pour the beef and sauce over the top and garnish with the fried spring onion.
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