Jul 12, 2016

Thick Cut Marbled Beef Slices and Bean Curd Stir Fry (with a Touch of Chinese Basil)

If you ever come across marbled beef slices, especially thick cut beef slices, just grab it and store in the freezer if not using right away. This part of the meat tends to be tender and doesn't turn tough even after extended period of cooking. There's no need to "tenderize" the meat by pounding or marinating, its natural marbled fat content takes care of all the hassles.

Thick cut marbled beef slices and bean curd stir fry (with a touch of Chinese basil) - 


  • 0.5 lb thick cut marbled beef slices 
  • 3 squares dark skinned bean curd
  • 6 garlic cloves
  • 3 to 4 red chilies
  • 1 onion
  • 1 small stalk scallion
  • 1/2 cup Chinese basil
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons salted black beans
  • 1 tablespoon soy sauce
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt


Peel and slice the onion. Peel and roughly chop the garlic cloves. Trim off the chili stems and chop diagonally. Trim off the scallion stem and cut in few strips. Pick out the Chinese basil leaves and leave the tougher stems aside. 

Slice the bean curd squares. I prefer to quickly dip the store bought bean curd squares in boiling water for few seconds before use, kind of a cleaning habit, but it's totally up to you.

Drizzle enough olive oil to evenly coat the bottom of the pan and turn to medium high heat. Add in onion slices along with salt and pepper. Cook till the edges turned slightly browned, add in garlic, chilies, and scallion. Give it a quick mix and cook for another 30 seconds.

Add in bean curd slices and give it a quick stir. Pour in the soy sauce along the edge of the pan so the direct contact of heat can further bring out the soy sauce aroma. Also add the sugar and salted black beans to the mixture. Cook for about 10 seconds then add in thick cut beef slices. Quality steak slices work just as well but it does come with a hefty price. 

Wait till the beef slices are about 80% cooked through then add the Chinese basil leaves. Give it a quick stir then turn off the heat, this should be done in just a few seconds.

Garnish with additional fresh Chinese basil leaves if desired. 

Salty, spicy, aromatic, I love to serve it as a side dish for steamed rice, but this along can also be a good match with beer.

Other Asian stir fry recipes:

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