Chinese cuisine offers an incredible variety of beef dishes, each with distinctive flavors and cooking techniques. From the fiery spices of Sichuan to the comforting broths of Cantonese cooking, this collection celebrates the versatility of beef. Discover traditional recipes like crispy tangerine beef stir-fry and innovative dishes such as silken beef and tofu soup, each promising to bring the rich and aromatic essence of Chinese cooking to your kitchen.
A comforting soup inspired by Hangzhou cuisine, featuring tender beef, delicate egg whites, fresh cilantro, and silky tofu in a flavorful broth.
See Recipe
A comforting and flavorful soup featuring tender beef, silky tofu, and aromatic broth, garnished with fresh cilantro.
See Recipe
A traditional Sichuan dish featuring spicy shredded beef paired with handmade biang biang noodles for a hearty and flavorful meal.
See Recipe
A crispy and flavorful stir-fry dish made with flank steak, old tangerine skin, and a savory sauce.
See Recipe
A comforting and flavorful stew featuring tender beef and daikon radish, simmered with an aromatic blend of spices.
See RecipeTo tenderize beef for Chinese cooking, marinate the beef with baking soda for 20 minutes before rinsing and cooking, or use a velvetizing technique by coating the beef with egg whites and cornstarch.
Flank steak, sirloin, or tenderloin are the best cuts for stir-frying because they're tender and cook quickly at high temperatures.
To achieve wok hei, preheat your wok until it smokes slightly, then add oil and ingredients quickly, stirring constantly at a high heat to develop that characteristic smoky flavor.
The secret to a glossy and thick sauce is the use of cornstarch slurry (cornstarch mixed with cold water), which is added at the end of cooking to thicken and provide a sheen.
While you can use regular soy sauce, dark soy sauce offers a deeper color and richer flavor, so it's recommended to use the correct type of soy sauce as specified in the recipe for the best results.
