Chinese Meat Rope
6 servings
90 minutes
'Chinese Rope Meat' is a vibrant dish of Chinese cuisine that combines thinly sliced beef with aromatic vegetables and rich spices. Its origins date back centuries when chefs in China aimed to create quick and flavorful dishes for street stalls. The soy sauce-based marinade gives the meat tenderness and a rich flavor, while the combination of fresh bell pepper, carrots, and garlic adds lightness and pleasant spiciness to the dish. Stir-fried in a wok with rice vinegar and starch, it turns out crispy yet juicy. It pairs perfectly with rice or noodles, creating a harmonious and balanced dish that not only satisfies hunger but also provides gastronomic pleasure.
1
I want to warn you right away that I measure sugar and spices by eye, so I can't say exactly how much is needed, maybe 1 teaspoon of sugar, you need to taste it.
- Sugar: to taste
- Spices: to taste
2
We cut the meat into thin long strips
- Beef: 500 g
3
Put in a bowl, pour soy sauce, and marinate for 30 minutes
- Beef: 500 g
- Soy sauce: 80 ml
4
Grate the onion and carrot.
- Onion: 1 g
- Carrot: 1 g
5
We chop the pepper and garlic
- Sweet pepper: 1 g
- Garlic: 2 g
6
Fry meat and vegetables in a heated pan.
- Beef: 500 g
- Onion: 1 g
- Carrot: 1 g
- Sweet pepper: 1 g
- Garlic: 2 g
7
Fry and add salt, sugar, vinegar, starch, and spices, simmer for 20-25 minutes.
- Salt: to taste
- Sugar: to taste
- Rice vinegar: 20 ml
- Cornstarch: 2 tablespoons
- Spices: to taste
- Chili pepper: to taste