Chinese beef in sauce. Video
Traditional Chinese medicine’s approach to nutrition is based on the belief that all diseases stem from an imbalance between “cold” and “warm” in the body, which can be corrected with foods with appropriate properties. Since beef in the Chinese tradition is associated with natural energy and vitality, the recipe for cooking spicy beef in Chinese should have been in the arsenal of every woman in the Middle Kingdom.
Chinese beef: cooking video
“Healing” properties of products
In the Chinese tradition, beef is associated with Qi – natural energy, vitality. Chinese doctors believed that beef dishes promoted fullness. Often ginger is added to dishes made from this meat, which is appreciated by the Chinese not only for its excellent aroma, which can combine other odors, but also as a medicine that aids in digestion. Ginger root also protects against acidity. Sage tones, relieves irritability, and helps relieve PMS symptoms. Cinnamon and hot peppers release the Qi “locked” in the chest, that is, help with chest diseases.
The Chinese believe that if you eat too much beef, then overeating will lead to the appearance of “dry fire” in the body.
Sichuan Ginger Beef Recipe
For aromatic spicy Sichuan beef you will need:
– 500 grams of beef tenderloin; – 1 teaspoon of salt; – 1 egg white; – 1 tablespoon and 1 teaspoon of cornstarch; – ½ cup of ginger root, sliced with julienne; – 1 shallots, sliced with julienne; – ¼ cup of red Bulgarian pepper, peeled and chopped with julienne; – 1 tablespoon of sesame oil; – 3 tablespoons of soy sauce; – 4 tablespoons of chicken broth; – vegetable oil for deep fat: – a few sage leaves.
Slicing with julienne is a culinary term that means shredding food into thin and long strips, “matches”
Rinse and dry the meat. Cut across the grain into strips 7 centimeters long and 3 centimeters wide. Then cut these pieces into julienne. In a bowl, combine the egg white, 1 tablespoon cornstarch, add the beef and stir well. Heat vegetable oil in a wok until slightly hazy. Roast the beef for 1 minute, remove with a slotted spoon.
Prepare the sauce by mixing 3 tablespoons of soy sauce, 1 teaspoon of cornstarch, and chicken stock. Heat 2 tablespoons of vegetable oil in a wok. When a light smoke appears, add ginger, onion and pepper. Grill for a minute, pour in the sauce and bring to a boil, add the deferred beef, grill for another 30 seconds and pour in the flavored sesame oil. Serve with noodles garnished with sage leaves.
Sichuan-style beef goes with thin glass noodles made from soybeans, wheat egg noodles are bright yellow and thick. Popular in China, rice noodles are more suitable for soups than beef stew.