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Hot Plate Beef Sauteed in Spring Onions
Chinese Hot Plate Beef
2 kilos beef
3 Stalks spring onions
1/4 clove garlic (finely chopped)
Ginger - thinly sliced X 6
2 Tbls. Oyster Sauce in 1/4 cup water
1 Tbls. dark soya sauce
1 Tbls. sugar
1 Tbls. Corn/sweet potato starch
8 Tbls. oil
meat tenderizer


Note : For this recipe you will need a medium sized wok and a hot plate.

Partially freeze the chunk of beef, this will enable the beef to be sliced thinly.

Slice the beef thinly against its grain, marinade beef slices with the dark soya sauce and tenderiser for 1/2 hour.

Separate each stalk of spring onion into 2 portions (stem and bulb).

Dissolve the corn starch in 3 Tbls. water.

Place hot plate separately over moderate flame.

Heat wok over high heat till oil is very hot; spread ginger slices evenly over the wok and heat till fragrance emanates.

Throw in finely chopped garlic, spring onions and beef slices and flip stir a few times, be careful not to overcook the beef.

Throw in the oyster sauce water, sugar and flip stir again.

Throw in the corn starch water and flip stir a few times. Pour contents on hot plate and serve immediately.

Remember that the cooking process should only be 4 minutes over a high flame. Any longer would mean that the beef would be overcooked.

Preparation Time: 6 minutes Serves: 4
Recipe Origin: Singapore
Submitted by:
Darren Tan

United Kingdom
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