Stir-Fried Beef in Sweet & Sour Sauce (中式牛柳) is an oldie favorite that I’ve had many times in Hong Kong restaurants. I love the taste of tender beef blended with the yummy, sweet and sour sauce. In Chinese family cooking, we usually stir-fry beef with different vegetables. I think it’s a very healthy combination. If we want to stir-fry beef just right, not over cooked, yet not too rare, it needs some skills and experiences. There’s a secret to stir-fry beef with vegetables. Timing and heat are very important factors to get tender and juicy beef. Above all, choosing the right beef is the key to success. I’ve a brother who is a chef working in a famous hotel in Hong Kong. He told me that the first and utmost thing is to buy first grade beef fillet to stir-fry, that the beef must be fresh and bright in color. Then anyone can ensure his/her cooking with half success in the beginning.
