Wok-Fried Spicy Minced Pork & Beef
Dim Sim LimWok-Fried Spicy Minced Pork & Beef
Ingredients
For the Meat Powerhouse
- 1 pound ground pork, lean
- 1 pound ground beef, lean
For the Aromatic Assault
- 6 garlic, cloves, finely minced with a cleaver
- 2 inches fresh ginger, peeled and finely minced with a cleaver
- 3 red chilies, bird's eye, thinly sliced (or more if you dare, you spicy legend!)
- 4 green onions, stalks, white and light green parts separated and thinly sliced
For the Flavor Bomb Sauce
- 3 tablespoons Lee Kum Kee oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color and depth
- 2 tablespoons Chinese cooking wine, Shaoxing, or dry sherry
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra savory kick
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for ultimate umami!
- 1 tablespoon cornstarch
- 1/4 cup water
For the Finishing Touches
- 3 tablespoons vegetable oil, high smoke point
- 1 teaspoon sesame oil
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed crispy chili oil, for serving, extra fire!
- as needed fluffy white rice, for serving
Instructions
- 1
First, let's get our flavor bomb sauce ready! In a small bowl, combine the Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, and the glorious Yum Yum (if you're going for maximum flavor!). Whisk it all together until smooth. In a separate tiny bowl, mix the cornstarch with the water to create a slurry. Set both aside. This is your secret weapon, baby!
⏱️ 3 min
- 2
Now, fire up that wok! We're talking HIGH HEAT, until it's smoking. Pour in 2 tablespoons of vegetable oil, swirl it around to coat the entire surface. This is how we get that legendary wok hei, people! Add your minced pork and beef. Don't overcrowd the wok! Break up the meat with your metal spatula and let it sear, undisturbed, for about 2 minutes to get some beautiful browning. Then, stir-fry vigorously, breaking up any clumps, until the meat is fully cooked through and beautifully caramelized. This is where the magic happens! Remove the cooked meat from the wok and set it aside, draining any excess fat.
⏱️ 7 min
- 3
Clean out the wok if needed, then add the remaining 1 tablespoon of vegetable oil back to the smoking hot wok. Toss in your minced garlic, ginger, and those fiery red chilies. Stir-fry for about 30 seconds until incredibly fragrant. Don't burn them, just awaken those aromatics! Woo!
⏱️ 2 min
- 4
Return the cooked minced meat to the wok. Pour in your pre-mixed flavor bomb sauce. Stir-fry like a maniac, tossing everything together to ensure every single piece of meat is coated in that glorious sauce. Let it simmer for about 1 minute, allowing the flavors to meld and deepen. This is where the sauce gets sticky and delicious!
⏱️ 3 min
- 5
Give your cornstarch slurry a quick re-whisk, then pour it into the wok while continuously stirring. Watch as the sauce thickens and becomes glossy. This is the moment of truth! Stir in the white and light green parts of your sliced green onions. Cook for another 30 seconds. Finally, drizzle in the sesame oil for that irresistible nutty aroma. Boom! Taste and adjust seasoning if needed, but I guarantee it's 10 out of 10!
⏱️ 2 min
- 6
Serve this incredible Wok-Fried Spicy Minced Pork & Beef immediately over a bed of fluffy white rice. Garnish generously with fresh chopped cilantro and a serious drizzle of crispy chili oil for an extra kick. This is not just food, this is an experience! Now we serve! Enjoy, you legends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fried Spicy Minced Pork & Beef
For the Meat Powerhouse
- 1 pound ground pork, lean
- 1 pound ground beef, lean
For the Aromatic Assault
- 6 garlic, cloves, finely minced with a cleaver
- 2 inches fresh ginger, peeled and finely minced with a cleaver
- 3 red chilies, bird's eye, thinly sliced (or more if you dare, you spicy legend!)
- 4 green onions, stalks, white and light green parts separated and thinly sliced
For the Flavor Bomb Sauce
- 3 tablespoons Lee Kum Kee oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color and depth
- 2 tablespoons Chinese cooking wine, Shaoxing, or dry sherry
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra savory kick
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for ultimate umami!
- 1 tablespoon cornstarch
- 1/4 cup water
For the Finishing Touches
- 3 tablespoons vegetable oil, high smoke point
- 1 teaspoon sesame oil
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed crispy chili oil, for serving, extra fire!
- as needed fluffy white rice, for serving
Instructions
- 1
First, let's get our flavor bomb sauce ready! In a small bowl, combine the Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, and the glorious Yum Yum (if you're going for maximum flavor!). Whisk it all together until smooth. In a separate tiny bowl, mix the cornstarch with the water to create a slurry. Set both aside. This is your secret weapon, baby!
⏱️ 3 min - 2
Now, fire up that wok! We're talking HIGH HEAT, until it's smoking. Pour in 2 tablespoons of vegetable oil, swirl it around to coat the entire surface. This is how we get that legendary wok hei, people! Add your minced pork and beef. Don't overcrowd the wok! Break up the meat with your metal spatula and let it sear, undisturbed, for about 2 minutes to get some beautiful browning. Then, stir-fry vigorously, breaking up any clumps, until the meat is fully cooked through and beautifully caramelized. This is where the magic happens! Remove the cooked meat from the wok and set it aside, draining any excess fat.
⏱️ 7 min - 3
Clean out the wok if needed, then add the remaining 1 tablespoon of vegetable oil back to the smoking hot wok. Toss in your minced garlic, ginger, and those fiery red chilies. Stir-fry for about 30 seconds until incredibly fragrant. Don't burn them, just awaken those aromatics! Woo!
⏱️ 2 min - 4
Return the cooked minced meat to the wok. Pour in your pre-mixed flavor bomb sauce. Stir-fry like a maniac, tossing everything together to ensure every single piece of meat is coated in that glorious sauce. Let it simmer for about 1 minute, allowing the flavors to meld and deepen. This is where the sauce gets sticky and delicious!
⏱️ 3 min - 5
Give your cornstarch slurry a quick re-whisk, then pour it into the wok while continuously stirring. Watch as the sauce thickens and becomes glossy. This is the moment of truth! Stir in the white and light green parts of your sliced green onions. Cook for another 30 seconds. Finally, drizzle in the sesame oil for that irresistible nutty aroma. Boom! Taste and adjust seasoning if needed, but I guarantee it's 10 out of 10!
⏱️ 2 min - 6
Serve this incredible Wok-Fried Spicy Minced Pork & Beef immediately over a bed of fluffy white rice. Garnish generously with fresh chopped cilantro and a serious drizzle of crispy chili oil for an extra kick. This is not just food, this is an experience! Now we serve! Enjoy, you legends!
⏱️ 1 min