Stir-Fried Beef Brisket Fat
Scallions and Shallots
A masterclass in texture: crunchy, rendered beef brisket fat paired with tender, savory beef and fragrant scallions in a black pepper sauce.
This dish celebrates the contrast between textures, elevating the often-overlooked beef brisket fat into a crunchy, refreshing delicacy. By carefully rendering the fat until charred and balancing it with tender, quickly stir-fried beef and aromatic scallions, this recipe achieves a perfect harmony of flavors. It is a bold, savory stir-fry that showcases the versatility of beef beyond the lean cuts.
Ingredients
- 200 g beef brisket fat
- 200 g beef meat
- 2 stalks scallions
- 3 cloves garlic
- 1 piece ginger
- 1 tbsp light soy sauce
- 2 tsp starch
- 1 tsp oyster sauce
- 1/2 tsp black pepper
- 2 tbsp water
- 2 tbsp oil
Instructions
- 1Season the beef
Place the beef pieces in a metal tray and add light soy sauce along with the other required seasonings. Ensure all pieces are evenly coated to build a solid flavor base.
Tip: Use a wide tray so you can spread the beef out and season every piece thoroughly. - 2Massage and bind
Use your hands to mix the beef and seasonings until the meat becomes sticky and tacky. Once you reach this consistency, add the starch and mix again to lock in the moisture.
Tip: The stickiness is key to ensuring the starch adheres properly to the meat. - 3Seal with oil
Drizzle a small amount of oil over the marinated beef and give it a final mix. This oil coating helps seal the marinade into the meat and prevents it from sticking to the pan during cooking.
Tip: A neutral oil works best to seal the flavors without altering the taste. - 4Marinate the brisket fat
On a plate, combine the raw beef brisket fat with light soy sauce, water, and starch. Mix gently to ensure the fat is seasoned properly according to the recipe requirements.
Tip: Marinating the fat ensures it doesnt taste bland and provides a nice texture. - 5Prepare the sauce
In a white bowl, combine black pepper, oyster sauce, starch, and water. Use chopsticks to mix the ingredients thoroughly until well combined.
Tip: Mixing your sauce in advance prevents panic and ensures the flavors are perfectly balanced before cooking. - 6Render the brisket fat
Heat the wok and add a little oil. Add the beef brisket fat and stir-fry over medium-high heat until the fat renders out and the pieces become slightly charred and crunchy.
Tip: Render the fat well to get that refreshing, non-greasy crunch. - 7Plating the stir-fried beef
Carefully transfer the stir-fried beef and brisket fat from the wok onto a serving plate using a wooden spatula. The beef should be glistening with the savory sauce, perfectly combining the milky fragrance of the meat with the crunchy, rendered beef fat.
Tip: Work quickly to ensure the beef remains tender and the scallions keep their vibrant green color.
