Black Bean Chili Oil Green String Bean Shabu Shabu Beef Stir Fry (黑豆辣椒油青豆角炒涮涮锅牛肉, Hak1 Dau6 Laat6 Ziu1 Jau4 Ceng1 Dau6 Gok3 Caau2 Saan3 Saan3 Wo1 Ngau4 Juk6)

This recipe was updated on 30 Aug 2016. The Cantonese translation for Shabu Shabu was added to the title.

Shabu Shabu is a Japanese dish where thinly sliced meat is swished in a hot broth (the name coming from the noise the meat makes as it is moved through the broth) with chopsticks before dipping in a sauce and eating. I bought Shabu Shabu beef at my local Japanese market and used it in a stir fry instead. The quality of meat used to make Shabu Shabu beef is of high quality. The highest quality coming from Japanese Wagu or Kobe beef, where the marbling of the fat makes the meat melt in your mouth (and with a corresponding high price!). I’ve been fortunate enough to have this dish and that highest quality of beef when I traveled in Japan.

While I didn’t use that quality of beef for this dish, the American beef was still of high quality and was cut from the prime rib into thin slices. I usually use baking soda to tenderize the meat before marinating. In this case, there’s no need for baking soda since the beef quality is so good and it so thinly sliced. The beef is cut further into smaller strips to make it easier to eat in a stir fry dish. Using Shabu Shabu beef in a stir fry is similar to using other cuts of beef (like flank or flap meat), but since the beef is sliced so thinly, the cooking time is quicker. The mouth feel when the dish is eaten is also different because the beef has more surface area.

Enjoy!

Ingredients

1 lb.	500 g.	Shabu Shabu (涮涮锅牛肉, saan3 saan3 wo1 ngau4 juk6) or other thinly sliced beef
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Green string beans (青豆角, ceng1 dau6 gok3), cut into 2-inch (5 cm.) pieces
3.5 oz.	100 g.	One package Daxing brand Shredded Picked Radish (榨菜大王, zaa3 zoi3 daai6 wong4) or equivalent
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

Sauce Ingredients

2 Tbs.	30 ml.	Laoganma brand Black Bean Chili Oil (黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

Shabu Shabu Beef Cut For Stir Fry

Preparation Instructions

1. Prepare the Shabu Shabu or other thinly sliced beef by cutting the meat into 2-inch (5 cm.) wide pieces.
2. Marinate the beef in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the beef overnight, take it out of the refrigerator at least one hour before 

   

   Daxing Brand Shredded Picked Radish
   (榨菜大王, zaa3 zoi3 daai6 wong4)
   

   
   

   cooking.
3. Wash and cut the green string beans into 2-inch (5 cm.) pieces.
4. Open the Daxing brand Shredded Picked Radish package, or equivalent, and discard any liquid.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
7. Prepare and mix the sauce in a small bowl: add the Laoganma brand Black Bean Chili Oil or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the beef pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the beef in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the beef to a bowl.
2. Reheat the wok over high heat before adding oil and then the shredded picked radish. Stir fry the radish and then transfer to the bowl with the beef.
3. Reheat the wok over high heat before adding oil and then the green string beans. Stir fry to brown the green string beans. Add the bowl with the ginger and garlic mixture to the wok, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Add the green onions and the contents of the bowl with the beef back into the wok, and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.