Chinese Beef
4 servings
30 minutes
Chinese beef is a vibrant embodiment of Eastern flavors, combining the tenderness of meat, the spiciness of spices, and the richness of soy sauce. This recipe is rooted in Chinese culinary traditions that emphasize cutting techniques and quick frying to preserve the juiciness of ingredients. The fried beef slices, complemented by caramelized onions and the aroma of basil, create a rich and deep flavor with subtle spicy notes. Vodka adds warmth and enhances the dish's richness, while soy sauce provides a salty-sweet aftertaste. Chinese beef pairs perfectly with rice or noodles for a complete lunch or dinner that immerses you in Eastern culinary traditions.
1
Clean the beef from membranes and tendons, cut across the fibers into slices 3 mm thick, season with pepper, fry in hot oil, and transfer to a separate bowl.
- Lean beef: 500 g
- Ground red pepper: to taste
2
Peel the onion, slice it into thin rings, and fry in the oil left from frying meat. Add vodka, soy sauce, water and simmer for 5 minutes while stirring.
- Onion: 3 heads
- Vodka: 1 tablespoon
- Soy sauce: 2 tablespoons
- Water: 1 tablespoon
3
Combine onion with beef, mix. When serving, sprinkle with chopped basil.
- Onion: 3 heads
- Lean beef: 500 g
- Basil: 2 tablespoons
