Stir Fried Chinese Yam with Beef

This stir-fried beef dish is a traditional one loved by many Hong Kong people. Fresh Chinese yam (aka Huai Shan 淮山) is the highlight of this dish. Its texture is crisp, going so well with beef. This dish can be done within 20 minutes.

Chinese yam (aka Huai Shan 淮山) is very popular in Chinese cooking. I got some leftover Chinese yam after cooking this Eight-Treasure Porridge (養生八寶粥) the other day.

That said, it helps to improve our blood pressure and blood sugar. No wonder many Chinese people love adding it to stir-fried dishes or long-boiled soups (老火湯).

When peeling the Chinese yam skin, remember to wear a pair of gloves. Some people might be sensitive to its juice. Then cut it into thick slices.

Firstly, stir fry the marinated beef. Dish up. Cook the sliced Chinese yam until softened. Toss back the beef. Stir in the sauce. There you go. You can enjoy this delicious dish. Sounds easy?

Stir Fried Chinese Yam with Beef Recipe

(Printable recipe)
By Christine’s Recipes
Course: Stir-fried
Cuisine: Chinese
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 150 gm Chinese yam, peeled
• 100 gm beef skirt steak (or flank steak,)
• 2 to 3 slices ginger
• 1 tsp minced shallot
• 5 Tbsp chicken stock (or beef stock)
• ½ red chilli, roughly chopped, optional
• spring onion, sectioned, for garnish
• salt, to taste

Marinade:

• 1 tsp light soy sauce
• ½ tsp corn flour (or corn starch)
• ½ tsp sugar
• ½ tsp sesame oil

Sauce:

• 1 Tbsp water
• ½ tsp corn flour (or corn starch)
• ½ tsp sugar
• ½ tsp oyster sauce

Method :

1. Cut peeled Chinese yam into slices. Recommend to wear a pair of gloves to protect your hands from its juice, because some people might be sensitive to its juice.
2. Slice the beef thinly. Mix the beef with the marinade for about 15 minutes. Set aside.
3. Heat oil in a wok or fry-pan over medium-high heat. Place the beef in the wok in one layer. Cook both sides until the colour is changed, about 80% done. Set aside.
4. In the same wok, add more oil if necessary. Saute the ginger and shallot until aromatic. Add the Chinese yam. Stir to combine. Pour in the chicken stock. Add red chilli, if wanted. Cover and cook until the Chinese yam turns soft and cooked through. Toss back the beef. Stir in the sauce. Increase the heat to high. Bring it to a boil. Season with salt. Garnish with spring onion. Serve immediately. Enjoy!

Note：

• You can skip the red chilli if you have small kids or don’t eat.