Bussin Beef, Green Beans with Clove and Turmeric Rice

It’s all about the marinade then using it in the sauce.

When I got my first wok, as I just started working in a Chinese restaurant, this was the first recipe I made at home.

A great novice stir-fry

Here’s some secrets about beef in stir-fries. In a bowl, add the beef, baking soda, water, cornflour (corn starch) and your other marinade ingredients. Massage the beef with your hands until all the liquid is absorbed. Set aside to marinate for 30 minutes to 2 hours. By massaging the water, baking soda and corn flour the beef absorbs it into the fibres and makes it tender.

RECIPE

Makes 2 Severs

Preparation & Cooking Time: Roughly 2 hours & 30 minutes

INGREDIENTS

400 Grams Steak (Porterhouse, Rump)

300 Grams Green Beans (String Beans)

20 Grams/3 Cloves Garlic

1 Spring Onion (Shallot, Scallion, Green Onion)

5 Tablespoons Oil for Cooking

Sesame Seeds (for Garnish)

Marinade

2 Tablespoons Soy Sauce

1 Tablespoon Shaoxing (Shaohsing) Wine or Sherry

2 Tablespoon Water

1 Teaspoon Sugar

1/2 Tablespoon Corn Starch

1 Teaspoons Baking Powder

Sauce

2 tablespoons soy

1 Tablespoon Water

1 Teaspoon Corn Flour

Clove and Turmeric Rice

1 Cup Basmati or Long Grain Rice

3 Cups Water

1 Teaspoon Turmeric

4  Cloves

DIRECTIONS

With the beef, cut off any fat (optional). Slice the beef thinly on an angle. In a bowl add the beef and marinade ingredients. With your hand massage the ingredients together. Set aside for 30 minutes to 2 hours. While your beef marinades get your other ingredients ready.

When the beef has marinated get the rice on by adding the rice, turmeric, cloves and water. Bring it to a boil then simmer on medium-low until the water has reduced and the rice if fluffy (optionally use a rice cooker) this will take around 20 minutes. While the rice cooks make the stir fry.

Top and tail the beans diagonally and cut them in half. Slice the spring onion (shallot, scallion, green onion) and save some of it for garnish. Set aside.

To dice the garlic, cut off the end and crush it while still in the skin. Remove the skin. It should easily peel away. Dice garlic until it is in small chunks. Set aside.

Heat up the wok and oil on medium-high heat. Add the beef (save the marinade) and stir occasionally. Cook until the beef has almost cooked through, roughly 2 minutes. Once your beef has cooked like the picture, take it out the wok and set it aside in a sieve (strainer).

Leave the oil in the wok after removing the beef. Add a touch more oil if needed. Add the garlic, beans and spring onion (shallot, scallions, green onion). Toss through. Cook for roughly 5 minutes.

When the beans start to brown add the steak back in and toss. Cook for about 3 minutes. Add the sauce and the marinade. Toss through and reduce any sauce if needed. Turn off the heat and set aside.

The rice should be done. You can add it in a bowl and compact it down then place it on a plate, or just serve it on the plate.

After you plate up the beef, you can quickly fry the left over shallot, or use it uncooked for garnish. Enjoy!