chinese beef recipes

Try this quick and easy, sweet and sour, beef noodle stir-fry recipe.

Sweet and sour beef noodles

vegetable oil

stir-fry beef slices

stir-fry vegetables

milliliters sweet and sour sauce

pack straight-to-wok medium noodles (we like Amoy)

Heat 1 tablespoon vegetable oil in a wok or large frying pan over a high heat. When hot, add 180g stir-fry beef slices and stir-fry for 2-3 minutes, until browned. Remove the beef and set aside.

Add 290g stir-fry vegetables and stir-fry for 2-3 minutes, then stir in 300ml sweet and sour sauce. Add a 300g pack straight-to-wok medium noodles and the seared beef and toss for a few minutes to heat through. Season to taste with salt and freshly ground black pepper.

Divide between bowls and serve with soy sauce to drizzle over, if you like.

Make this Popular Classic Hong Kong Comfort Food:&nbsp;Instant Pot Chinese Beef Stew&nbsp;aka Chinese Beef Brisket Stew with Beef Tendon &amp; Daikon (Chinese: 柱侯蘿蔔牛筋腩). Easy dinner your family will enjoy! :)

Instant Pot Chinese Beef Stew

(454 grams) beef tendons (Chinese: 牛筋)

- 1.5 pound (600 grams) large daikon

(20 grams) sliced ginger (, crushed)

(26 grams) garlic cloves (, crushed)

(12 grams) shallot (, chopped)

green onions

Salt

stock

Shaoxing wine

(45 milliliters) chu hou paste (Chinese: 柱侯醬)

(15 milliliters) regular soy sauce

(15 milliliters) dark soy sauce ((for color))

(12 milliliters) oyster sauce

(3 grams) star anise

(10 grams) rock sugar or white sugar

(2 grams) small piece chenpi (dried mandarin peel

(27 grams) cornstarch

(60 milliliters) cold water

Prepare Ingredients:Prepare Chenpi: Rehydrate the chenpi by soaking it with cold water for 15 minutes. Use a spoon to scrub off chenpi's white bitter part.Prepare Beef Tendons: For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High Pressure for 1 hour &amp; 15 minutes + Natural Release. Discard the cooking liquid. Rinse the cooked tendons under cold running tap water. Cut tendons into smaller pieces, then remove some of the fat if desired.*Pro Tip: Try to buy pre-cooked beef tendons to simplify the cooking process. Both chenpi or tendons are optional. So omit if you can't find them.

Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the beef finger meat. Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown 2 sides of the beef for 3 minutes per side in Instant Pot (may have to brown in two separate batches). Set aside browned beef.

Saute Ginger &amp; Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot. Saute until fragrant (~2 mins). While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.

Deglaze: Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot. Give it a few quick mixes. Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.

Make Chu Hou Sauce: Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, 3 star anises, 2 tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot. Give it a quick mix so all the ingredients are infused with the paste. Add in daikon chunks, 1 cup (250ml) unsalted chicken stock, and a pinch of salt. Give it another quick mix. Ensure all the beef are partially submerged into the sauce.

Pressure Cook Chinese Beef Stew:Option 1 - Super Soft Daikon: Pressure Cook at High Pressure for 25 minutes (beef with some chew) - 32 minutes (melt-in-your-mouth beef), then 15 minutes Natural Release.Option 2 - Perfectly Cooked Daikon: Pressure Cook at High Pressure for 10 minutes + Quick Release to set aside the Daikon; then Pressure Cook at High Pressure for 12 minutes (beef with some chew) - 18 minutes (melt-in-your-mouth beef) + 15 minutes Natural Release.

Thicken &amp; Season: Bring the beef stew sauce to a simmer with the "Saute" button. In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired thickness. Taste and adjust seasoning by adding more salt. For reference, we added 2 large pinches of salt in the end.

Serve: Add beef finger meat, beef tendons, and daikon to a serving bowl. Drizzle with the yummy flavorsome chu hou sauce. Enjoy!~ :)

Mongolian beef is tender pieces of stir-fried marinated flank steak tossed with bell peppers, dried chilis, and a savory Asian-style sauce.

Mongolian Beef

flank steak

baking soda

salt

black pepper

cornstarch (divided)

water

sesame oil

oyster sauce

soy sauce

rice vinegar

garlic

ginger

red chilis

onion

red bell pepper (¾-inch dice)

green bell pepper (¾-inch dice)

Cut flank steak against the grain into ¾-inch cubes.

In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and sesame oil.

Allow beef to marinate about 10 minutes while preparing the sauce and vegetables.

In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 teaspoons cornstarch.

Heat a wok or large saute pan over high heat.

Add 2 tablespoons oil, once hot add the beef and stir to coat.

Spread beef evenly in pan and allow to sear for 1 minute, stir and repeat, searing two more times, 3 minutes total cook time to brown the beef.

Add ginger, garlic, and dried chilis, stir-fry for 30 seconds.

Add onions and bell peppers, stir-fry for 2 minutes.

Slowly pour sauce into the pan, stirring until it thickens, about 30-seconds.

Taste beef and season with salt and pepper as desired.

Garnish with sliced green onions and serve hot with rice.

https://www.youtube.com/watch?v=qX2ptCzbcTk

Mongolian beef using marinated flank steak tossed in a savory Asian-style sauce. Stir-frying the meat develops intense flavors and golden brown color in a short period. 
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🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/mongolian-beef/

✅ INGREDIENTS:
• 1 1/4 pound flank steak
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 5 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1/2 teaspoon sesame oil
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 6 dried red chilis
• 1/2 cup diced white onion
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 2 tablespoons sliced green onions

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Top 3 chinese beef recipes recipes from across the web

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Sweet and sour beef noodles

Instant Pot Chinese Beef Stew

Mongolian Beef

Top 3 chinese beef recipes recipes from across the web

The most viewed chinese beef recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and sour beef noodles

Instant Pot Chinese Beef Stew

Mongolian Beef

The most viewed chinese beef recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine