Beef Shank Stir-Fried with Winged Beans

Method

1. 1 Simmer the beef shank with ginger for 60 minutes, then let it cool in the broth.
2. 2 Slice the stewed beef shank into thin slices across the grain to reveal the tendons.
3. 3 Simmering the beef before stir-frying is the only way to ensure the beef is both tender and retains its beautiful shape.
4. 4 Remove the fibrous strands from both sides of the winged bean and then slice it diagonally into thin pieces.
5. 5 Sauté the garlic, then add the winged beans and stir-fry over high heat for 2 minutes until they are still crispy.
6. 6 Add the sliced beef, season with oyster sauce, then coat with cornstarch and sprinkle with chili and green onions.

With an appliance

• Pressure cooker 50 min

  Replace step 1: simmer under high pressure for 25 minutes, then release the pressure naturally; the beef shank will retain its marbling.