CHEF SAM BURKE Beef in XO Sauce
- Prep time 15Min
- Cook time 15Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rump
- Serves 10
A fragrant dish using the classic XO sauce to bring a spicy umami flavour to this Chinese style stir fry.
Ingredients
Beef:
- 1.3kg beef rump, thinly sliced across the grain (Cantonese cut)
Other Ingredients:
- 160g XO sauce
- 30ml sesame oil
- 40g honey125ml soy sauce
- 60ml Shaoxing wine
- 40ml vegetable oil
- 25g garlic, crushed
- 30g ginger, peeled and finely sliced
- 500g choy sum, trimmed, stems and leaves chopped
- 400g courgette, halved lengthways and sliced on the diagonal
- 75g spring onions, finely sliced on the diagonal
- 50g coriander, leaves picked
Method
- Combine XO sauce, sesame oil, honey, soy sauce, and Shaoxing wine in a bowl. Whisk well, then add beef and stir to coat.
- Heat half of the vegetable oil in a wok over high heat. Add beef in batches, remove, and set aside.
- Decrease heat to medium, add remaining oil, garlic, ginger, and XO mixture. Add choy sum stems and courgette. Stir-fry for 2-3 minutes or until tender.
- Add beef back into the wok, stir-fry for another 3-5 minutes, or until the sauce coats the beef. Add choy sum leaves and stir-fry for 1-2 minutes.
- Garnish with spring onions and coriander. Serve with steamed rice and stir-fried pumpkin.
