I bought a bottle of sweet soy sauce last week, this is a very interesting product because my Mama has never used it in her cooking, I’ve never even heard of it until my buddy graciously gave me her sate recipe, and it called for sweet soy sauce. Well now I am finding all kinds of new recipes with the need for this ingredient, so very happy with the find!
2 teaspoon cooking wine
1 teaspoon corn starch
1/2 teaspoon olive oil
10 oz beef flap meat, cut into pieces
2 shallots, sliced thinly (or 1/4 onion, sliced)
2 tablespoons oil
3 tablespoons sweet soy sauce
2 teaspoon soy sauce or to taste
1 bag of bean sprouts
2 teaspoon light soy sauce
Rinse the beef with water and cut it across the grain into pieces. Toss with cooking wine, corn starch and olive oil, set aside for 10-15 minutes.
Add a little oil in the wok, toss in bean sprouts and light soy sauce, stir fry for 2-3 minutes. Set it aside in the serving dish when ready.
Heat up a wok with the oil. When the oil is heated, add the shallots and stir fry until aromatic or when the shallots turn light brown. Add the beef into the wok and stir for a few times. Add the sweet soy sauce and soy sauce and stir to blend well with the beef. Cook for a few minutes or until the beef is cooked through. Pour the beef and sauce over bean sprouts and serve.
Adapted from Rasa Malaysia