This simple and tasty Taiwanese dish is easy to scale up for large families.
- Difficulty (0 = Caveman, 5 = Thomas Keller): 4
- Serving size: 2-4
- Prep/cook time: 1 hour 15 min
- Meat temp: Med-well
- 1 lb sliced beef
- 2 tbsp peanut oil
- 1 medium white onion
- 2 tbsp soy sauce, plus 1 tbsp
- 1 tbsp toasted sesame oil
- 2 tbsp potato starch, plus one cup
- 1 tbsp brown sugar
- 1/2 cup chicken broth
- 2 Thai chili
- 2 oz ginger, grated
- Sesame seeds to garnish
- 4 scallions, sliced
- 4 cloves garlic
- 3 tbsp cornstarch
- 3 tbsp water
- Combine beef, soy sauce, sesame oil and potato starch in a bowl. Let marinate in the fridge covered for 45 minutes.
- Remove from marinade and toss in 1 cup potato starch to coat.
- Put a small pot on medium heat and fill with brown sugar, broth and 1 tablespoon soy sauce.
- In a wok or large pan, heat peanut oil until hot and cook onions, garlic, ginger and chili for about 2 minutes on medium heat, then crank up the heat and add the beef until it crisps.
- For the slurry, combine cornstarch and water in a separate bowl and mix well.
- Add the sugar mix carefully, turn the heat down, add the slurry and let cook until thick.
- Add sesame seeds and scallions.
- Plate and serve with white rice.
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: firstname.lastname@example.org
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!