Beef Stir-Fried with Perilla
Thinly sliced beef, velveted with starch and soy, meets fragrant perilla leaves in a blazing wok, the peppery, mint-like herb infusing every tender, juicy slice with a distinctive Cantonese aroma.
Instructions
- 1
Slice the beef thinly and first mix it evenly with cornstarch water, then add soy sauce and oyster sauce and mix well, then add raw oil and mix evenly to lock in the moisture.
- 2
Heat oil in a pan, and sauté ginger, garlic, and perilla leaves until fragrant.
- 3
Pour in the marinated beef and stir-fry quickly over high heat until it changes color.
- 4
Add a little boiling water, cover with a lid, and simmer for 30 seconds. I cover it because I'm afraid it won't be cooked through; otherwise, you can also not cover it and just stir-fry until it’s just cooked.
- 5
After reducing the sauce, add a little salt, and it can be served.
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Ingredients
Main Ingredients
- Tender beef200g
- Perilla leaf100g
- potato starch1 匙
Seasonings
- Soy sauce1 匙
- Oyster saucea pinch
- oilto taste
Auxiliary Ingredients
- Ginger and garlicto taste