The various Chinese cuisines have many ways to prepare and cook the same ingredients: frying, stir-frying, blanching, deep-frying, braising, etc. How do you usually like to cook beef? Do you grill it, broil it, barbecue it, roast it in the oven, or make a stew? Today we’re going to bring you a new way to cook and eat beef. Spicy Chinese cold beef is served at room temperature, so like other “cold” dishes, it is more commonly served in the summer.
Other popular spicy sliced beef dishes, such as Sichuan Fūqī fèi piàn (夫妻肺片) and Lǔ niúròu (卤牛肉) typically use beef shank or brisket and involve braising and a long cooking process to tenderize the tough cuts of meat. Today’s simple and quick spicy Chinese cold beef recipe (Liáng niúròu 凉牛肉) uses more tender cuts, such as flank steak, and water-blanching after slippery-coating. Tenderize the beef slices by marinating with wine and salt before cooking.
The steps are not difficult. After slicing and marinating the meat and chopping the ingredients, we blanch the beef and then make a spicy chili sauce. Next, mix the chili sauce with the meat and cilantro, and you’re done. This dish, like our Cold Shredded Chicken Salad, makes a great appetizer or can be served as a main entree on a hot day.
Healthy eating
Spicy Chinese Cold Beef is a good source of protein, vitamins A and C, iron, and potassium. The recipe is also low carbohydrate and most of the fats are of the preferred monounsaturated variety.
Spicy Chinese Cold Beef
Equipment
- 1 wok
- 2 mixing bowls
Ingredients
- 300 g beef, lean
- 2 sprigs coriander
Marinade:
- 10 ml corn starch
- 2 ml salt
- 2 ml Shaoxing cooking wine substitute dry sherry
Sauce:
- 4 dried xiaomila “millet” peppers fresh or rehydrated
- 5 cloves garlic
- 2 green onions
- 5 ml Chinese chili powder
- 20 ml roasted rapeseed oil (caiziyou) (or neutral cooking oil)
Seasonings:
- 3 ml light soy sauce
- 5 ml oyster sauce
- 2 ml dark soy sauce
- 3 ml sugar, white (granulated)
- sesame seeds to taste
Instructions
Preparation
- Prepare the ingredients and wash them well.
- Finely chop the cilantro, green onions, garlic cloves, and chili peppers.
- Cut the beef into 3 mm slices (⅛ inch), place in a bowl and add 2 ml (⅓ tsp) of salt and 2 ml (⅓ tsp) of Shaoxing wine.2 ml salt, 2 ml Shaoxing cooking wine , 300 g beef, lean
- Add 10 ml (2 tsp) cornstarch, stir well and marinate, about 15-20 minutes.10 ml corn starch
Blanch the beef
- While the beef is marinating, add enough water to cover the beef to a large saucepan or wok and bring to a boil. Be sure to time it so the beef has time to marinate. Then add the beef to the boiling water and blanch it until it is just a little pink at the center. Remove the beef, and set it aside. Discard the water.300 g beef, lean
Make the chili sauce
- Heat 20 ml (4 tsps) of oil to 130°-150° C (266° – 302° F) in a clean pan. Put the green onion, minced garlic, xiaomila chili peppers, and chili powder in a heat proof mixing bowl. Pour the hot oil over the ingredients, stirring to mix while the chili powder is sizzling. Next, add the sesame seeds and seasonings (light soy sauce, dark soy sauce, oyster sauce, sugar) and stir well.4 dried xiaomila “millet” peppers, 5 cloves garlic, 2 green onions, 5 ml Chinese chili powder, 20 ml roasted rapeseed oil (caiziyou), 3 ml light soy sauce, 5 ml oyster sauce, 2 ml dark soy sauce, 3 ml sugar, white (granulated), sesame seeds
- Put the cooked beef and coriander in a large bowl.2 sprigs coriander
- Pour in the sauce and stir to combine.
- Transfer to a plate and serve.
Notes
- If you use a wok to blanch the beef, do not use your seasoned stir-fry wok. Boiling water will strip the seasoning. If you do use your seasoned wok, re-season it after cooking and before storing it.
- If you do not have fresh xiao mi la peppers, you can rehydrate dried peppers. This will soften their texture. If you must rehydrate dried chilies, set them aside to soak while you marinate and blanch the meat.
Nutrition
Other cold protein recipes
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