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Jiangshao Niurou (Sauce Fried Beef)

Prep Time: 15 minutes
Cooking Time: 5 minutes
Calories per serving:
 
portions
  • Marinated Beef
  • 350 g beef or seitan
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1 tsp shaoxing wine
  • 1 tsp dark soy sauce
  • 3 tbsp water
  • 1 1/2 tbsp oil
  • Sauce
  • 2/3 cup water
  • 1/4 tsp salt
  • 1 1/2 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp tianjiang or red miso paste
  • 1 tbsp cornstarch
  • Toppings
  • 3 spring onions
  • 15 g dried chilies
  • 1/6 onion
  • 1 mild green chili or bell pepper
  1. Thinly slice the beef or seitan. Combine with the sugar, cornstarch, baking soda, shaoxing, soy sauce and water and mix. Add the oil and mix again to coat.
  2. In a separate bowl, mix the water, salt, sugar and soy sauce. Prepare a slurry from the cornstarch and 1 tbsp water. Set both aside.
  3. Cut the spring onions into 4cm segments, separating the white and green parts. Cut the chili or bell pepper into wedges, cut the onion into chunks and deseed the dried chilies and cut them into bite-sized pieces.
  4. Heat some oil to 160┬░C. Add the beef or seitan and fry for 20-30 seconds while stirring to keep the slices seperate. Set aside to drain the excess oil. Alternatively you can stir-fry the beef over high heat for 45 seconds.
  5. Heat up a pan or wok until almost smoking. Turn the heat to low and add 3 tbsp oil. Add the tianjiang and cook for 1 minute while constantly stirring to keep it from burning.
  6. Add the white parts of the spring onions and the dried chilies and fry for 15-20 seconds.
  7. Turn the heat to high. Add the water soy sauce mixture and bring to a light simmer.
  8. Add the beef or seitan, evenly distribute it across the pan and cook for 1-2 minutes. Add the onion and chili or bell pepper and cook for another 15-20 seconds.
  9. Add the cornstarch slurry and stir to thicken for 15-30 seconds. Turn off the heat, add the remaining spring onions and the sesame oil and stir to combine.
  10. Serve over rice.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Calories per serving:
 
portions
  • Marinated Beef
  • 350 g beef or seitan
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1 tsp shaoxing wine
  • 1 tsp dark soy sauce
  • 3 tbsp water
  • 1 1/2 tbsp oil
  • Sauce
  • 2/3 cup water
  • 1/4 tsp salt
  • 1 1/2 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp tianjiang or red miso paste
  • 1 tbsp cornstarch
  • Toppings
  • 3 spring onions
  • 15 g dried chilies
  • 1/6 onion
  • 1 mild green chili or bell pepper
  1. Thinly slice the beef or seitan. Combine with the sugar, cornstarch, baking soda, shaoxing, soy sauce and water and mix. Add the oil and mix again to coat.
  2. In a separate bowl, mix the water, salt, sugar and soy sauce. Prepare a slurry from the cornstarch and 1 tbsp water. Set both aside.
  3. Cut the spring onions into 4cm segments, separating the white and green parts. Cut the chili or bell pepper into wedges, cut the onion into chunks and deseed the dried chilies and cut them into bite-sized pieces.
  4. Heat some oil to 160┬░C. Add the beef or seitan and fry for 20-30 seconds while stirring to keep the slices seperate. Set aside to drain the excess oil. Alternatively you can stir-fry the beef over high heat for 45 seconds.
  5. Heat up a pan or wok until almost smoking. Turn the heat to low and add 3 tbsp oil. Add the tianjiang and cook for 1 minute while constantly stirring to keep it from burning.
  6. Add the white parts of the spring onions and the dried chilies and fry for 15-20 seconds.
  7. Turn the heat to high. Add the water soy sauce mixture and bring to a light simmer.
  8. Add the beef or seitan, evenly distribute it across the pan and cook for 1-2 minutes. Add the onion and chili or bell pepper and cook for another 15-20 seconds.
  9. Add the cornstarch slurry and stir to thicken for 15-30 seconds. Turn off the heat, add the remaining spring onions and the sesame oil and stir to combine.
  10. Serve over rice.