Counter 10 · Wok, Skewer & Bowl
Beef and Shrimp Stir Fry with Garlic
A Cantonese-style surf and turf of tender sliced beef and plump shrimp tossed with snow peas, peppers and whole garlic cloves in a glossy brown sauce.
- Prep
- 30 min
- Cook
- 12 min
- Serves
- 4
- Level
- Medium
Chinese restaurants have been pairing beef and shrimp for generations because the two cook at almost the same speed and play off each other: one rich and meaty, the other sweet and snappy. Whole garlic cloves are fried gently first until golden and soft, so they taste nutty rather than sharp. A pinch of baking soda in the beef marinade tenderizes it, a restaurant trick that works well at home. Cook the shrimp only until they curl into a loose C.
Method
-
Toss the beef with the baking soda, 1 tsp cornstarch and 1 tbsp water; rest 20 minutes. Whisk the oyster sauce, dark soy, stock and remaining cornstarch in a cup.
-
Warm 2 tbsp oil in a wok over medium-low heat, add the garlic cloves and fry gently 5 to 6 minutes, turning, until golden and tender. Lift them out.
-
Raise the heat to high. Add the beef in one layer, sear 1 minute, stir for 30 seconds more and remove while still slightly pink.
-
Add the remaining oil and the shrimp, cooking about 90 seconds per side until pink and just opaque. Remove.
-
Stir-fry the snow peas and bell pepper for 2 minutes, then return the beef, shrimp and garlic.
-
Stir the sauce, pour it in and toss for 1 minute until it bubbles and turns glossy. Serve immediately.
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