Hong Kong–style silky stir-fried minced beef from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 99) by Grace Young

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • jenmacgregor18 on June 10, 2020

    I just didn't have it in me to hand mince beef. So, I subbed in ground beef. I'm sure it's not as good; but I don't think I'd make this otherwise. Other subs: no black soy on hand, so used all regular; dry white wine for Shaoxing, I doubled the batch to use 1 # of beef. With my changes, it didn't take long to prep everything and it cooked quickly. Doable on a weeknight. The aroma and flavor are both pretty amazing for the simple ingredients and the sauce is luxurious with the egg yolks. This seems like a win for us, especially as D who hates any savory dish with ginger in it, said it was good. (This is ginger free.)

  • Breadcrumbs on January 04, 2011

    p. 99 - Recipe sounds good but process of hand mincing beef to 1/4 inch cubes seems a bit too laborious for me.

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