This quick spicy Chinese cold beef recipe (Liáng niúròu 凉牛肉) is slippery-coated, blanched, and mixed with chili sauce for a quick beef salad.After slicing and marinating the meat and chopping the ingredients, we blanch the beef and then make a spicy chili sauce. The chili sauce is then stirred together with the meat and cilantro, and you're done.Use a lean cut, such as flank steak or sirloin.
This is actually a simple family recipe. It’s not really a soup, but vegetables and beef in a broth. A true Chinese soup is mostly liquid. In this case, the broth and ingredients are almost 1:1. This dish is eaten a bit like curry, paired with rice. Although I did not use the seasoning of curry. I made this dish for my friend, Yun. Our lunch staple was rice, but she does not like plain rice. She likes to pour broth into the rice and mix it together to coat and flavor the rice. So this time she said to me, “Can you make a dish with a broth?” Of course, I am happy to do that.
Technique: Red-braised (Hóngshāo) Cuisine: Sichuan On my Chinese home kitchen we have published an authentic home style recipe for Mapo Tofu. Mapo tofu is a Sichuan dish that is popular in China and around the world. Do you wonder how restaurant style Mapo Tofu is prepared? I learned this dish at New Oriental Cooking School and it turned out to be spicy and delicious compared to our home-style version of Mapo Tofu. Note that when we cook the tofu, the secret is to heat the tofu for enough time, so the surface of the tofu is hot, and the inside of it is also hot. If the inside of the tofu is cool, then this dish has failed.
Most Sichuan dishes are mainly spicy, and Mapo Tofu also has the same taste as Sichuan dishes. Therefore, Chinese people think that Mapo tofu and rice are a good match, which greatly improves people's appetite. We will be cooking homemade Mapo Tofu today. When beef is not available, we can use pork instead. You can use peanut oil, soybean oil, or canola oil for frying, but the flavor of Chinese roasted rapeseed oil with Sichuan peppercorns creates the authentic taste experience you would enjoy in a restaurant in Chengdu.
Today we will be cooking healthy with healthy ingredients. If you like beef, you can try cooking this dish with me. This recipe uses a technique called slippery-coating, similar to the Green Pepper Beef Tenderloin. The beef is marinated with thick starch, then dry-blanched in warm oil (at the temperature of boiling water), not hot oil like a deep-fry. This gives the beef a tender, velvet texture.
Our teacher, Zhu Jinge, taught us this delicious, mild beef tenderloin recipe, using a dry-blanching technique in low temperature oil. Blanching is the technique of cooking a vegetable or meat in a moderately hot liquid, near the boiling point, for a few seconds to a few minutes.
Before blanching, the beef tenderloin is seasoned and tenderized with a marinade of baking soda, starch, wine, soy sauces, oil and sugar. After blanching, the beef tenderloin strips are finished in the stir-fry to a crispy coating glazed with starch water (DăQiàn 打芡).
The green peppers give the dish a bright color and contrasting texture: Crispy peppers with tender beef. Other ingredients include Chinese staples: scallions, garlic, and ginger.
In the cold winter, we always like to eat hot food. If you're cold after only half the meal you will lose the mood to continue eating. Cold dishes on the table can make you unhappy. So we need to cook a food that stays hot throughout lunch or dinner. This nutritious, red-braised beef pot has tofu and cabbage, and will warm you on a cold day.Technique: Red-braised (Hongshao) Flavor: Salty and slightly spicy
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