Sliced Beef With Satay Sauce 沙爹牛肉
Chinese Food Restaurant Vancouver

1. Clean the beef fascia, cut into slices 5 cm long and 2 cm wide, and feed with baking soda for 30 minutes. Then use egg white, Shaoxing wine (1/2), sugar, soy sauce (1/2), monosodium glutamate, and the appropriate amount of cornstarch to mix well and marinate for 10 minutes (ROLLING method).

2. Heat the wok and add oil. When it is seven mature, put the marinated beef slices into the wok, quickly drain the oil for 1 minute, then pour it into a colander to filter out the oil.

3. Put the wok on a high fire, heat the oil, first fry the minced garlic and ginger until fragrant, then add the washed kale leaves and stir-fry until cooked, then add the soup, sand tea chili sauce, soy sauce, Stir fry monosodium glutamate and Shaoxing wine and mix well, thicken with cornstarch water, and finally add the oiled beef slices, stir fry quickly for 1 minute, and finally pour sesame oil.

Wanna taste more Traditional Chinese food in Vancouver, come to James on Hastings 

Images are for reference ONLY