Chinese Garlic Beef

Love garlic? This dish will not disappoint! Every bite of tender beef is deliciously accompanied by pan-roasted garlic.

Serves 4  
Prep Time 10 minutes  
Cooking Time 45 minutes


1/2 kilo beef sirloin, sliced thinly

1/2 teaspoon baking soda
2 tablespoons peanut or corn oil
125 grams whole garlic cloves, peeled
1 1/2 tablespoons Chinese wine
1/8 teaspoon salt
1/2 teaspoon sugar
1 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
2 cups clear beef stock or water
1 teaspoon cornstarch, dissolved in 1 tablespoon water
4 green onion stalks, cut into 1-inch lengths


 Combine beef and baking soda in a medium bowl. Let stand for about 30 minutes to tenderize the meat.

 Heat a wok over high heat. Add oil and swirl it around to coat the wok. Add garlic cloves; turn and toss until light brown in color. Add beef and stir-fry for 2 to 3 minutes until brown. Add Chinese wine and stir continuously until reduced by half.

3  Season with salt, sugar, and soy sauces. Pour in stock or water. Bring to a boil, then reduce heat to maintain a moderate simmer. Continue to cook, covered, for 30 minutes or until the beef is tender and the garlic is very soft. (At this point, the garlic should almost be melting into the sauce).

4  When the sauce has reduced by half, add dissolved cornstarch to slightly thicken the sauce. Add Green onions, cover, and cook for a few more seconds. Serve hot.


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