Cantonese-style Skomakarlåda

Ingredients

In this Cantonese adaptation of Skomakarlåda, we replace the traditional Swedish ingredients with Cantonese staples. The beef is stir-fried with Chinese spices such as ginger, garlic, and soy sauce, giving it a distinct Cantonese flavor profile. The vegetables used are commonly found in Cantonese cuisine, such as bok choy, mushrooms, and bell peppers. The gravy is also infused with Cantonese flavors, using ingredients like oyster sauce and Shaoxing wine. We alse have the original recipe for Skomakarlåda, so you can check it out.

• 500g (1.1 lb) beef tenderloin, thinly sliced 500g (1.1 lb) beef tenderloin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the beef slices and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
4. 4.
   In the same wok, add the bell pepper, bok choy, and mushrooms. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5. 5.
   Return the beef to the wok and add soy sauce, oyster sauce, and Shaoxing wine. Stir-fry for another 2 minutes to combine the flavors.
6. 6.
   Stir in the cornstarch mixture and cook until the sauce thickens.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Cantonese-style Skomakarlåda hot with steamed rice.

Treat your ingredients with care...

• Beef tenderloin — For the best results, slice the beef thinly against the grain to ensure tenderness.
• Bok choy — Separate the leaves from the stems and cook the stems slightly longer than the leaves for a perfect texture.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili paste or sliced chili peppers.
• To enhance the umami flavor, sprinkle some toasted sesame seeds on top before serving.
• If you prefer a thicker gravy, increase the amount of cornstarch slurry.

Serving advice

Serve the Cantonese-style Skomakarlåda with steamed rice or noodles for a complete and satisfying meal. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the stir-fried beef and vegetables on a large serving platter, with the glossy gravy drizzled over the top. The vibrant colors of the bell peppers and bok choy will make the dish visually appealing.