Este refogado de bife é um prato de inspiração asiática, rápido e cheio de sabor, perfeito para um jantar de semana. A combinação do bife tenro com o molho XO rico e umami, juntamente com a doçura dos pimentos e da cebola, cria uma refeição completa e sofisticada que se prepara em minutos.

Ingredientes

  • Bife de flanco de 350 gramas, cortado em tiras finas
  • 1 colher de sopa de molho de soja escuro
  • 1 colher de chá de amido de batata
  • 2 colheres de sopa de óleo
  • 2 dentes de alho picados
  • 2 colheres de sopa de molho XO
  • 1 cebola cortada em fatias
  • 1 pimentão amarelo, fatiado
  • 1 colher de chá afogar açúcar
  • 1/2 colher de chá de sal
  • 1 colher de sopa de vinho de arroz
  • 2 colheres de sopa de amido de batata

Preparação

  1. Misture a carne com molho de soja e amido de batata. Deixe marinar por 1 hora.
  2. Aqueça o óleo e frite o alho e o molho XO por um minuto, depois acrescente a cebola e o pimentão amarelo e frite por 2-3 minutos.
  3. Adicione a carne e frite até perder a cor rosa, adicione o açúcar, sal e vinho de arroz e mexa mais um minuto, misture 2 colheres de sopa de fécula de batata com 2 colheres de sopa de água e despeje no wok.
  4. Mexa até engrossar e sirva.

Ready for a stir-fry that packs a serious flavour punch? Here’s the recipe in English.

Beef Stir-fry with XO Sauce

This recipe is a brilliant example of a high-impact stir-fry, where a few powerful ingredients create a dish with incredible depth and complexity. The star of the show is the XO sauce, a luxurious condiment from Hong Kong made from dried seafood, chillies, and ham. It delivers a massive umami and savoury kick that elevates the simple beef and vegetables into something truly special.

The technique of marinating the beef in soy sauce and potato starch is a classic Chinese method called “velveting.” It not only seasons the meat but also creates a thin coating that locks in moisture, ensuring the beef stays incredibly tender and juicy even when cooked quickly over a high heat.

This dish is incredibly versatile. You can use any quick-cooking vegetables you have on hand; broccoli, snap peas, or mushrooms would all be delicious additions. For the best results, have all your ingredients chopped and ready to go before you start cooking, as the stir-frying process is very fast. Serve immediately with steamed jasmine rice to soak up all of the delicious, glossy sauce.

Ingredients

  • 350g flank steak, thinly sliced
  • 1 tbsp dark soy sauce
  • 1 tsp potato starch (for the marinade)
  • 2 tbsp vegetable or wok oil
  • 2 cloves of garlic, minced
  • 2 tbsp XO sauce
  • 1 onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp Chinese rice wine
  • 2 tbsp potato starch mixed with 2 tbsp cold water (for the slurry)

Method

  1. In a bowl, mix the sliced beef with the dark soy sauce and 1 teaspoon of potato starch. Let it marinate for at least 30 minutes (or up to 1 hour).
  2. Heat the oil in a wok or large frying pan over a high heat. Add the minced garlic and XO sauce and fry for one minute until fragrant. Add the onion and yellow pepper and continue to stir-fry for 2–3 minutes until they begin to soften.
  3. Add the marinated beef to the wok and stir-fry until it just loses its pink colour. Add the sugar, salt, and rice wine, and stir for another minute.
  4. Give the potato starch and water slurry a quick stir and pour it into the wok.
  5. Stir continuously until the sauce thickens and becomes glossy. Serve immediately.