Sizzling Beef (Cantonese Style)

Sizzling Beef (Cantonese Style) – Serves 2

Equipment

• 1 wok or large skillet

• 1 sizzling plate or cast iron platter (preheated if available)

• 1 small bowl for marinade

• 1 spatula or wooden spoon

• 1 knife and cutting board

• 1 small bowl for cornstarch slurry

Ingredients

For the beef marinade

• 200 g beef sirloin or ribeye, thinly sliced against the grain

• 1 teaspoon soy sauce

• ½ teaspoon oyster sauce

• 1 teaspoon Shaoxing wine (or dry sherry)

• ½ teaspoon cornstarch

• ½ teaspoon sesame oil

• Pinch of white pepper

For the sauce

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon dark soy sauce (for colour)

• 1 teaspoon sugar

• ¼ cup beef or chicken stock

• 1 teaspoon cornstarch dissolved in 1 tablespoon water (slurry)

For vegetables

• ½ red bell pepper, julienned

• ½ yellow bell pepper, julienned

• 1 small onion, sliced

• 1 clove garlic, minced

• Optional: 1 small carrot, thinly sliced

Other

• 2 tablespoons vegetable oil

Preparation Time

• Beef slicing & marinade: 15 minutes

• Vegetable prep: 5–10 minutes

• Sauce prep: 2 minutes
  Total prep time: ~20–25 minutes

Cooking Time

• Stir-frying: 6–8 minutes

• Sizzling plate finish: 2–3 minutes
  Total cook time: ~10–12 minutes

Preparation

1. Marinate the beef

   • Mix the soy sauce, oyster sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper in a small bowl.

   • Add the sliced beef and toss to coat evenly. Let sit 10–15 minutes at room temperature.

2. Prepare the sauce

   • Combine soy sauces, oyster sauce, dark soy sauce, sugar, and stock in a small bowl. Set aside.

   • Mix cornstarch slurry separately.

3. Prepare vegetables

   • Slice peppers, onion, and carrot (if using). Mince garlic.

4. Cook beef

   • Heat 1 tablespoon oil in a wok or skillet over high heat until shimmering.

   • Add marinated beef in a single layer. Stir-fry quickly for 2–3 minutes until just browned. Remove beef and set aside.

5. Stir-fry vegetables

   • Add remaining oil to the wok. Stir-fry garlic for 10–15 seconds until fragrant.

   • Add onions, peppers, and carrot. Stir-fry 2–3 minutes until crisp-tender.

6. Combine sauce and beef

   • Return beef to wok. Pour in the prepared sauce. Stir and bring to a boil.

   • Add cornstarch slurry gradually, stirring until sauce thickens to a glossy coating.

7. Serve on sizzling plate (optional)

   • Preheat a cast iron or sizzling platter in the oven or on the stove.

   • Pour the beef and vegetable mixture over the hot plate for that signature sizzle.

   • Serve immediately with steamed rice.

Nutritional Information (per serving, approximate)

Note: Nutritional values can vary depending on beef cut, oil type, and exact sauces used.

Tips for Cantonese Authenticity

• Use high heat and quick stir-frying to keep beef tender and vegetables crisp.

• Thin slices of beef are key—slice against the grain.

• For extra aroma, finish with a few drops of sesame oil just before serving.

• Optional mushrooms, bamboo shoots, or snow peas can be added for variation.