Prep
60 mins
Cook
20 mins
Serves
4
Difficulty
HardA Cantonese brunch spread of bamboo steamers holding har gow, siu mai, char siu bao, and cheung fun.
Ingredients
- 500g firm tofu
- 400g steamed buns
- 2 tsp crushed Sichuan peppercorns
- 1/2 tsp five-spice powder
- 2 tbsp neutral vegetable oil
- 200g bean sprouts
- a handful of fresh chives, chopped
- a drizzle of soy sauce
Instructions
- 1
Pat the beef sirloin dry, season generously with salt, pepper, and star anise, and let it sit for a few minutes to absorb the flavors.
- 2
Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the beef sirloin until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the grated fresh ginger and sliced scallion whites over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the chili oil and shiitake mushrooms, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the beef sirloin to the pan, pour in the pork stock, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the beef sirloin is tender and cooked through, roughly 20 mins.
- 7
Stir in the black vinegar, taste, and adjust the seasoning with salt and pepper as needed.
Tips
•Avoid crowding the pan when searing the beef sirloin; work in batches so it browns instead of steaming.
•For deeper flavor, marinate the beef sirloin for at least an hour — or overnight — before cooking.
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.