I love the simplicity of this classic chinese dish, and using leftover steak makes it even simpler! if you’re in TO, my favourite version of this is served at maple yip in scarborough where they use fresh chinese broccoli, and the beef slices are the most velvety and tender I’ve ever had. (they are currently in the process of relocating, but my parents will let me know once they announce it on fairchild radio) simple yet flavourful, this dish is perfectly paired with white jasmine rice.
This is one of the courses that we served when we hosted a supperclub at Toronto's Depanneur recently. It's inspired by a dish we tried on an island in Malaysia a couple of years ago. This island had absolutely awful food. Every restaurant had the exact same menu and none of the options were great. But! Every day, this family of women from a neighbouring island would boat over with a few giant tupperwares of home cooked food that they'd sell on the beach. One of the recurring dishes was called kecap beef (pronounced "ketchup"), named after the kecap manis, or sweet soy, that was in the dish. This recipe is our best attempt at recreating their kecap beef. It's sweet, savoury, a bit spicy and incredibly rich. To balance the richness and to complement the soft texture, we recommend serving it with a side of either pickled vegetables or a vinegar-based slaw as well as topped with something crispy - fried shallots, fried potato, peanuts, whatever you want.