Beef Brisket, Bean Curd Sheet and Chu Hou Sauce Stir Fry
A big batch of leftover beef can be quickly transformed into saucy, comforting meals with this Cantonese concoction. Soak up all that flavour with some high protein bean curd sheets.
Servings: 5
Ingredients
- 340 g brisket or boneless beef rib fingers cut into sections
- 227 g bean curd sticks rehydrated overnight and cut into 1 inch sections
Aromatics
- Several cloves of garlic
- Several slices of ginger
- 1 bunch of scallion cut into sections
Sauce
- 2 tbsp Chu Hoi paste
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
Instructions
- Rehydrate bean curd sticks in fresh water overnight, in the fridge.
- Begin cooking by sweating the aromatics in oil until fragrant.
- Add beef, bean curd sticks, and sauce ingredients.
- Add a bit of water, stir to combine, then cover and simmer for about 10 minutes.
- Adjust the seasoning, and serve.