This dish is my version of a classic dish you would find at any daipai dong in Sham Shui po.

Serves
4

Preparation

15min

Cooking

30min

Skill level

Easy
By
Average: 2.8 (40 votes)
Yum

Ingredients

  • 2 potatoes, peeled and cut into 2-cm pieces
  • 250 g wagyu beef scotch fillet, cut into 2-cm cubes
  • vegetable oil, for deep–frying, plus 2 tbsp extra
  • ½ onion, cut into 1-cm wedges
  • 2 spring onions, cut into 3-cm lengths  
  • 2 long red chillies, halved, seeded and cut into diamonds
  • 1½ tbsp Knorr liquid seasoning
  • 1 tbsp oyster sauce
  • ½ tsp coarsely crushed black pepper   
  • 1 tbsp Shaoxing wine
  • 10 g butter
  • pinch sugar

Marinade

  • ¼ tsp salt
  • ¼ tsp sugar
  • ½ tsp sesame oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Serves 4 as part of a meal.

  1. Place the potato in a saucepan of cold water, bring to the boil and simmer until just tender. Drain well.
  2. Meanwhile, place the marinade ingredients in a bowl, add the beef and toss to combine well. Set aside.
  3. Place the oil for deep–frying in a large deep saucepan and heat to 180ºC. Deep fry the potato until golden and crisp. Drain and set aside.
  4. Heat a wok over high heat. Add the extra vegetable oil and when hot, cook the beef until golden on all sides but only half cooked. Remove from the wok and set aside. Add the onion, spring onion and chilli and cook for 2 minutes or until just translucent. Return the beef to the wok, add the liquid seasoning, oyster sauce and black pepper and toss until well combined. Add the Shaoxing wine and toss for 1 minute, then add the butter and sugar and toss until the butter has melted. Serve immediately.

 

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Photography by Adam Liaw.