- Sadia Stir Fried Beef, 200g
- Fresh Lily Bulbs, 50g
- Green Capsicum, 50g
- Red Capsicum, 50g
- Yellow Capsicum, 50g
- Old Ginger, 5-6 slices
- Oil, 4 tbsp
- Water, 1-2 tbsp
- Chinese Rice Wine (Hua Tiao Chiew), 1 tbsp
- Oyster Sauce, 1 tbsp
- Light Soya Sauce, 1 tsp
- Corn Flour, 1 tsp
- Sugar, ¼ tsp
- Sesame Oil, ½ tsp
- Oil, 2 tbsp
- Water, 2 tbsp
- Pepper, a dash
- Worcestershire Sauce, 1 tsp (optional)
Corn Flour Slurry
- Corn Flour, 1 tsp
- Water, 4 tbsp
- Thaw the beef completely and drain off any water.
- Add the beef and all the marinade ingredients into a large bowl. Mix well, then set aside to marinate for half an hour while preparing the other ingredients.
- Cut off both ends of the lily bulbs and peel off the petals. Wash the petals to remove all the mud, then drain dry.
- Wash the capsicums, then cut them in half to remove the centre core and seeds. Next, slice the capsicums into square pieces of a similar size as the lily bulb petals.
- Scrape off the skin from the ginger, then wash and pat dry. Next, cut the ginger into thin slices.
- In a small bowl, mix the corn flour (1 tsp) and water (4 tbsp) until completely dissolved to make the slurry.
- Heat up 4 tbsp of oil over high heat in a wok/pan, then add the sliced ginger and stir -fry until aromatic but not browned.
- Add the marinated beef and fry with the ginger for ½ min or until three-quarters cooked, then immediately transfer to a plate.
- Heat up 1 tbsp of oil in the same wok/pan, then add the capsicum and stir fry for 3-4 minutes. Add 1-2 tbsp of water to prevent the capsicum from getting burnt.
- Add the lily bulbs and the beef into the wok/pan and give it a few quick stirs.
- Immediately add the corn flour slurry and Chinese rice wine, then continue to stir fry for 1 minute until the beef is just cooked.
- Transfer to a serving dish and serve hot.
- It is considered auspicious to eat lily bulbs during Chinese New Year as its Chinese name (百合) alludes to a Chinese idiom (百事合意) which is translated as ‘a hundred things go according to your wishes’.
- Fresh lily bulbs are seasonal and available only at certain supermarkets like Giant and Sheng Shiong (call first to check availability). It is best to use fresh lily bulbs for this dish as they are very sweet and crunchy, and go really well with the beef and capsicum. Although you can find dried lily bulbs all year round at Chinese medicinal halls, they tend to taste blend and starchy, rather than crunchy.
- The capsicum should be well-cooked (not raw-tasting) but still slightly crunchy to complement the crunchiness of the lily bulbs.
- Frying the beef over high heat and with sufficient oil helps to bring out the aroma in the beef.
- It is important not to overcook the beef, otherwise it will become tough. That’s why the beef is first cooked separately to three-quarter doneness, and only added back in towards the end.
- An important principle in Chinese cooking is to ensure that the ingredients are cut into similar shapes and sizes. This not only ensures more even cooking, but also gives the dish a well-balanced and aesthetically-pleasing presentation.
- To save time during the busy Chinese New Year festive period, Sadia Stir-Fry Beef comes conveniently pre-sliced into nice uniform pieces which are just the right size and thickness for stir-frying. The beef is also hygienically packed and vacuum sealed to maintain freshness, so there is no need to wash it before cooking. Simply thaw and drain dry before use.