Fried meat with vegetables in Chinese style. Chinese beef: recipe

27.02.202127.05.2017

The recipe is not mine, but I cooked according to it before the diet, now I adapted it for Ducan.

Cut off all the films from a piece of beef, cut the meat into thin slices, then cut these slices into such strips. As far as possible, we try to make our meat straws of approximately the same length and thickness, so it will be more aesthetically pleasing.

Put the chopped beef in a deep bowl, add a little salt to it, sprinkle with freshly ground black pepper, pour the marinade over the meat, mix everything well, and leave the beef to marinate for 40 minutes.

While the meat is marinating, cook the vegetables. Peel three more cloves of garlic, peel all the onions and bell peppers, cut the peppers into half rings of medium size, cut the onion into not very thin strips.

Now we need to prepare the dressing for our dish. Squeeze a clove of garlic into a separate bowl, add red ground pepper on the tip of a teaspoon to the garlic (you can do more if you like it sharper), add garlic and red pepper with soy sauce, mix everything well and leave the sauce to infuse until the end of the cooking of our beef.

And finally, it's time to start cooking our beef with bell peppers. We set a deep frying pan on the fire (preferably non-stick), pour 1 tsp into it. rast. butter (in the original recipe, much more oil is poured so that the beef is deep-fried, but we are losing weight, and so it will do), pour starch into a large flat dish, and roll the meat in it thoroughly.

We fry the meat for about 7-10 minutes, focusing on the acquisition of a baked state with the meat. We transfer the meat to a separate bowl.

Fry the bell peppers in the same pan, add the onion to them in a minute, fry for about 2 minutes, not forgetting to stir vigorously. Then we shift the vegetables to the beef, and throw the green beans into the pan, quickly, no more than 2 minutes, fry them (I took frozen beans, rinsed them under cold water before cooking), send them to the beef and vegetables.

We mix everything well and we can assume that our Chinese beef is completely ready. It can be seasoned with sauce and served warm. Or you can send it again to the pan along with all the vegetables, season there with sauce, and heat it up so that it is hot, but no more than 2 minutes, so as not to overheat the garlic. You can also add dried sesame seeds to taste.

She wrote longer than she cooked)))!

Enjoy your meal!

Chinese cuisine is something especially magical about the culinary world. Even historians find it difficult to say how many thousands of years it is. And, apparently, a juicy and aromatic dish, beef in Chinese, no less. As there are regional cuisines in China, there are as many variations of this dish. But, any of these options is worth trying to cook at home.

Wisdom of the Celestial Empire

Cooking Chinese beef is not as difficult as it might seem. As with all other recipes of all world cuisines, you need to follow simple rules. It is imperative to use fresh, high-quality products, follow the recipe and cooking technology and cook only in a good mood. Tenderloin is best for this dish. But, given its considerable cost, you can use any pulp, increasing the cooking time. The dish is prepared from half an hour to an hour, depending on which recipe you choose.

Chinese beef recipe

What will be needed:

beef - 800 g;
sesame oil - 100 ml;
fresh green peas - 200 g;
onions - 200 g;
sweet pepper - 170 g;
orange - 150 g;
ginger root - 20 g;
garlic - 20 g;
granulated sugar - 50 g;
soy sauce - 100 g.

How to cook:

Wash the orange well. Wipe off the zest with a fine grater. Cut it as small as possible with a knife.
Also, grind the ginger on a fine grater.
Combine orange zest with soy sauce, half sesame oil and grated ginger. Pour processed, chopped garlic into a bowl of marinade. Add sugar. Mix the contents thoroughly.
Process the meat, rinse, dry. Cut with thin ribbons.
Put the prepared meat in the marinade. Refrigerate for an hour.
While the beef is marinating, you should prepare the vegetables.
Process and wash onions, carrots, bell peppers.
Cut the onion into a medium dice. Carrots and bell peppers - julienne. You don't need to peel green peas.
Heat oil in a saucepan. Spread the onion on it. Add meat to it (do not pour out the marinade). Cook for 3 minutes over high heat. Then pour the remaining marinade into a saucepan.
Add the rest of the vegetables to the saucepan. Cook in the same way, over high heat for another 3 minutes. The sauce should thicken slightly.
Reduce heat to moderate. Cook until the meat is tender.
It is recommended to serve beef with Chinese noodles or boiled rice.

Calorie content per 100 g: 188.37 kcal

Chinese beef with bell pepper

What will be needed:

beef - 400 g;
bulgarian pepper - 800 g;
red onion - 200 g;
garlic - 25 g;
ginger root;
soy sauce - 125 m;
filtered water - 125 ml;
starch - 15 g;
sesame oil - 60 ml;
vegetable oil - 40 ml;
fresh basil;
cilantro;
green onion;
pepper;
chili pepper - 1 pc.

How to cook:

Process the meat, wash, dry. Cut into thin pieces. Prepare the marinade immediately. Combine soy sauce (65 ml), ground pepper, vegetable oil in a deep bowl. Place the beef in the marinade. Set aside for an hour.
Process the bell peppers, wash. Cut into thin strips. Cut the chili into thin rings.
Process onion and ginger, wash. Cut into strips.
Dissolve the starch in a bowl of filtered water. Pour in the remaining soy sauce. To stir thoroughly.
Heat oil in a deep frying pan. Cook the beef over high heat until golden brown. Then add the onion, chopped garlic and ginger to the pan. Cook for 5 minutes.
Pour bell peppers and chili peppers into a skillet. Cook for 3 minutes. Do not overcook - the pepper should remain slightly damp.
Introduce the starch-soy mixture. Stir quickly. Fry for another 3 minutes. The sauce should thicken.
Wash greens and chop finely.
Remove the frying pan from the stove. Pour greens into it. Stir the contents well. Place on portioned plates and serve.

Calorie content per 100 g: 157.32 kcal

What will be needed:

noodles - 200 g;
beef fillet - 350 g;
broccoli - 500 g;
champignons - 250 g;
onion - 80 g;
garlic - 10 g;
sesame oil - 20 ml;
starch - 20 g;
oyster sauce - 80 ml;
sherry - 80 ml;
soy sauce - 60 ml;
brown sugar - 30 g;
chili (flakes) - 3 g;
ginger root - 1 cm;
vegetable oil.

How to cook:

Rinse broccoli. Divide into inflorescences.
Peel the onion, wash, cut into strips.
Process and chop the garlic and ginger.
Wash the champignons. Cut into a slice.
Cut the meat into thin strips.
Combine oyster sauce, sherry, sesame oil in a convenient container. Add starch, ginger, garlic, brown sugar and red pepper.
Place prepared meat and onions in a container. Mix the contents thoroughly. Set aside to marinate the meat. This will take 3 hours.
Prepare the noodles as prescribed on the pack. Discard in a colander, rinse.
Heat a wok over moderate heat (if not, then a cauldron or stewpan). Pour in a little oil. Toss in broccoli and mushrooms. Cook, stirring constantly, for 3 minutes. Place in a tray.
Pour a little more oil into the wok. Put meat in it. Cook for 6 minutes. Then return broccoli and mushrooms to the meat. Cook everything together for 3 minutes, stirring occasionally.
Pour hot water over the finished noodles. Wait for the water to drain. Add noodles to the meat. Cook for a few minutes over high heat. Then serve immediately.

Calorie content per 100 g: 176.68 kcal

What will be needed:

beef - 280 g;
cucumbers - 150 g;
onion - 100 g;
garlic - 10 g;
sweet pepper - 150 g;
chili peppers - 20 g;
ground coriander - 3 g;
soy sauce - 60 ml;
apple cider vinegar - 10 ml;
sugar - 3 g;
salt;
sesame oil - 60 ml;
sesame seeds - 15 g.

How to cook:

Prepare all vegetables.
Process, rinse and dry the beef. Cut into thin pieces.
Process the pepper and cut into strips. Cut the chili into rings.
Cut the onion into strips. Chop the garlic with a knife.
Heat oil in a skillet. Fry the beef over maximum heat, stirring constantly.
Process the cucumbers (trim off the ends). Cut into a long block. Fold into a convenient container. Salt well. Let stand for 20 minutes. Then squeeze and pour out the juice that came out. Add chili, coriander and sugar. Mix. Add onions and bell peppers. Stir again. Add cooked meat, garlic, vinegar and soy sauce. Mix everything thoroughly. Cover and refrigerate for half an hour.
Then put the dish on plates and serve chilled.

Calorie content per 100 g: 165.88 kcal

Sesame beef

What will be needed:

beef - 500 g;
onions - 200 g;
zucchini - 300 g;
carrots - 100 g;
garlic - 20 g;
cucumbers - 200 g;
green onions - 50 g;
sesame oil - 60 ml;
hot pepper - 30 g;
ground ginger - 10 g;
soy sauce - 120 ml;
chinese hot-sweet sauce - 60 ml;
salt;
sesame seeds - 50 g.

How to cook:

Cut the meat into chunks and beat carefully.
Then cut into thin pieces.
Fold into a bowl. Pour in soy and hot sauces, chopped hot peppers and ginger.
Stir well. Set aside to marinate for an hour.
Cut the onion, zucchini and carrots into strips.
Chop the garlic. Cut the cucumbers into strips. Green onions in 1 cm pieces diagonally. Vegetables need to be prepared ahead of time.
Heat sesame oil in a saucepan. Pour meat into it. Fry quickly.
Add onions and carrots. Cook for 3 minutes.
Add the courgette.
Stir constantly for 3 minutes.
Add cucumber. Half the norm of green onions, garlic and sesame seeds. Mix the contents thoroughly, warm up for a few minutes and remove from the stove. Arrange on plates, sprinkle with green onions.
It is recommended to garnish with boiled rice.

Calorie content per 100 g: 141.15 kcal

How to cook:

beef fillet - 1 kg;
plum wine - 750 ml;
any vegetables;
sesame oil;
flour - 90 g;
meat broth - 300 ml;
soy sauce - 50 ml.

How to cook:

Rinse vegetables thoroughly, process. Cut with free slices, but not finely.
Process the meat, wash, dry. Cut with medium sticks. Breaded each bite in flour.
Heat oil in a cauldron. Put the meat in it. Cook over medium heat until golden.
Then pour all the prepared vegetables into the cauldron. Mix gently. Cook for 5 minutes.
Pour in the warmed broth and wine. Boil. Add spices. Reduce heat to minimum. Cook for 2 hours.
Serve with gravy.

Calorie content per 100 g: 119.12 kcal

Video recipe

Note to the hostess

Always cut the meat into thin small pieces - the technology of Chinese cuisine is designed for quick cooking, and thin slicing is best for this;
use quality soy sauce, such as Kikkoman;
when cooking meat with noodles, it is not necessary to use Chinese noodles - good quality tagliatelle is perfect for this purpose;
rice for side dishes is best used Mistral brand (jasmine is ideal).

Melt one tablespoon of butter in a large saucepan over medium heat. Add diced turnips and potatoes, sprinkle with sugar, salt and pepper. Cook for about 3 minutes, stirring occasionally, until vegetables are tender. Transfer the cooked vegetables to a plate.
Melt two tablespoons of butter in a saucepan. Add flour and curry. Cook, stirring occasionally, for a minute. Pour in the broth and beat until smooth.
Add the stewed vegetables, peas, carrots and sugar to the saucepan. Bring to a boil and reduce heat to medium. Cover and simmer for 10 minutes. Open the lid and simmer for another 5 minutes.
Cut the beef into several pieces. Season the meat with salt and pepper. Melt the remaining one tablespoon of butter in a skillet over medium heat. Add the beef and cook for 4 minutes on each side. Leave it on for 5 minutes.
Serve the rice dish, garnish with chopped red onions.

You don't have to go to China to try Chinese food. In modern stores, you can buy all the necessary ingredients that the Chinese use to prepare food. I propose to cook one of these dishes - Chinese beef in soy sauce. The meat dish can be served as an appetizer or as a main course with fresh vegetables, cereals or vegetable garnishes. Basically, Chinese food is very spicy and spicy. In our variations, the pungency and spices can be chosen to your taste. The meat cooks pretty quickly. As a result, it turns out to be spicy, juicy, moderately spicy - very tasty. This appetizer can be prepared for a friends' party or a picnic.

In addition to the classic soy sauce recipe, here's how to cook Chinese meat with bell pepper. And one more option - with Teriyaki sauce.

Taste Info Second courses of meat

Ingredients

beef - 300 g;
soy sauce - 2 tbsp l .;
worcestershire sauce - 2 tbsp l .;
garlic - 4 cloves;
hot red pepper - to taste;
vegetable oil - 2 tbsp. l .;
sesame seeds - 1-1.5 tbsp. l .;
ginger - 10-15 g.

How to cook Chinese meat

We buy the freshest beef at the nearest butcher shop or at the market. You can choose veal. It is better to buy a tenderloin so that there is one lean meat without a lot of extra veins, besides, the tenderloin is softer and softer.

Before cooking, the piece must be rinsed well and dipped in a paper towel to remove excess moisture. Using a well-sharpened knife, cut into long thin pieces.

Now is the time to prepare the marinating mixture. Peel the garlic, cut it into cubes or rings. Cut off a couple of hot red pepper rings. However, use garlic and pepper to your liking. Transfer the prepared ingredients to a deep bowl.

Pour in Worcestershire and soy sauce, add vegetable oil. Stir until smooth, using a whisk.

Dip the pieces of beef in the marinade. Add freshly grated ginger. If you don't have fresh on hand, add two small pinches of dry ginger. Stir and leave to marinate at room temperature for 30-50 minutes. If you're not in a hurry, you can marinate for 2-3 hours in the refrigerator.

Send a dry frying pan over high heat, heat well. Add sesame seeds and brown until golden. To prevent the sesame from burning, pour it into a clean plate immediately after frying.

Now you can start frying the meat. Heat vegetable oil in a skillet. Add chopped chives. Heat over a fire for about a minute and remove from the pan immediately.

Add the marinated uncooked beef pieces. Fry over high heat until lightly browned.

Juice will immediately begin to stand out. Once it has evaporated, the beef chunks will begin to grill. Do not overdry to keep the meat juicy.

The Chinese meat is ready.

Sprinkle with toasted sesame seeds and serve along with any spicy sauces.

Chinese meat with vegetables

Chinese style roast beef with bell pepper is a special dish. It is used as a full-fledged hot dish or with a side dish. The highlight of serving this dish is cutting the ingredients. The meat and bell peppers should be cut uniformly - into cubes, strips or thin slices. Soy sauce is an indispensable base for marinade for meat. Add apple cider or balsamic vinegar, ginger, tomato puree, garlic or coriander to your taste. Just do not overdo it with spices - be guided by your taste.

Ingredients:

beef - 500 g;
soy sauce - 4 tablespoons l .;
balsamic vinegar - 1 tsp;
fresh ginger - 10 g;
tomato paste - 1 tbsp l .;
bell pepper - 1 pc.;
salt to taste;
ground black pepper to taste.

Preparation:

Buy beef from the shoulder, neck or tenderloin. Such meat will be the softest, it is ideal for short cooking in a pan. Rinse the piece in cold water. Cut off the films. Dry off with a paper towel. Cut into long sticks. Better thinner.
Prepare the marinade. Finely grate fresh ginger into a bowl. Add balsamic vinegar, soy sauce, and black pepper. The latter is no more than a couple of pinches.
Dip all the meat in the marinade. Mix thoroughly. Leave it on for at least half an hour. Then discard in a colander so that all excess liquid is glass.
Heat vegetable oil in a skillet. Lay out the meat. If the pan is heated correctly, the fat will sizzle on contact with the meat.
When a crispy crust appears on the underside of the beef cuts, turn them over. Cook for another 2-3 minutes. Add tomato paste. Stir.
Rinse and peel the bell peppers. Cut the flesh into strips or rings. Add to skillet. Add 50-60 ml of hot water. Stir. Close the lid. Simmer until the liquid evaporates - over low heat.
Season with salt to taste. Stir again. If desired, sprinkle with chopped green onion feathers.

Teaser network

Spicy beef with Chinese Teriyaki sauce

Chinese beef with Teriyaki sauce comes out with a spicy and spicy taste with a sweetish note. This is a very aromatic dish. And you can adjust the amount of spices and sauce according to your taste and preferences. In the classic version, you don't need to add anything to Teriyaki soy sauce. He is the best marinade for meat according to Chinese traditions. This sauce contains (in addition to soy sauce) table wine, vinegar, onions. That's all it takes to soften even tough beef.

There are a lot of ingredients in our recipe. But these are only the main ones. For a side dish, choose any fresh vegetables or boiled cereals. The best option is boiled rice. It will soften the pungency of meat and set off sweet flavors.

Ingredients:

beef - 500 g;
onions - 0.5 pcs.;
sesame seeds - 1 tbsp. l .;
vegetable oil - 2 tbsp. l .;
garlic - 1 clove;
soy sauce "Teriyaki" - 3 tbsp. l .;
lemon - 0.5 pcs.;
bee honey - 1 tsp;
chili sauce - 0.5 tsp.

Preparation:

Deal with meat. Rinse it off. Cut off the films. Dry the piece. Cut it into thin slices.
For the marinade mixture, crush a clove of garlic with the dull side of a knife. Place in a cup. Add a spoonful of vegetable oil, Teriyaki soy sauce, honey, Chili sauce. Squeeze the juice from half a lemon here. Stir. Sweet and sour sauce is great for marinating any meat. Including beef.
Transfer the meat to the marinade. Stir so that each slice is covered with the sauce mixture. Leave it on for at least half an hour. Best for 2-3 hours. Then drain the entire marinade. Remove the garlic, he has already given away all his essential oils.
Grease a wide skillet with vegetable oil. Heat over moderate heat. Arrange the meat slices, preferably in one layer. Do not touch them for a couple of minutes, otherwise a lot of juice will come out.
When the underside of the slices starts to brown, turn them over.
Until then, peel and rinse the onions. Cut half an onion into 2-3 pieces, divide. You should get thin slices. Send them to meat. Stir. Fry over low heat. If you wish, you can add a little used marinade - just a couple of spoons. Remember, onions do not have to be completely soft - they need to be slightly crispy.
Sprinkle the finished dish with sesame seeds. White seeds complement dark meat perfectly. Serve with the side dish of your choice. Enjoy your meal!

Step by step cooking of Chinese meat with beef and vegetables:

Cut the meat into cubes about 1 cm wide.
Combine soy sauce and rice vinegar.
Add chopped garlic and stir.
Beef, salt, pepper and marinade. Leave it on for 40 minutes.
Pepper seeds and cut into strips.
Chop the onion into large strips.
Squeeze the garlic through the garlic into a separate bowl, add red pepper, pour in the soy sauce and stir.
Pour the starch into a plate and roll the marinated beef in it.
Pour oil into the pan so that it covers the bottom by 1.5 cm and reheat.
Fry the meat until golden brown in several passes so that the pieces do not stick together. Place them in a separate bowl.
Fry the peppers in the same oil. Then put the onion and cook everything together for 2-3 minutes. Place vegetables in a bowl of meat.
Fry beans for 3 minutes and send to all ingredients.
Stir, season with spicy soy sauce and stir.

A step-by-step recipe for the national traditional Asian cuisine - Chinese meat must be cooked at least once in a lifetime. Fried in milk makes it soft, and the ginger will add a delicious flavor.

Ingredients:

Beef - 300 g
Bulgarian pepper - 2 pcs.
Ginger - 1 pc.
Red onions - 2 pcs.
Garlic - 3 cloves
Sunflower oil - 20 ml
Milk - 125 ml
Soy sauce - 2 tbsp l.
Curry - pinch
Salt - 0.5 tsp or to taste

Cooking Chinese meat step by step with ginger and milk:

Cut the meat pulp into thin strips. Marinate it in butter and soy sauce and let it sit for 20 minutes.
Cut the onion into half rings, the bell pepper - into bars, the ginger root - peel and grate, the garlic - cut into plates.
Preheat a skillet with oil and fry the meat until golden brown.
Pour in milk and simmer until completely evaporated.
Add ginger, onion, garlic, bell pepper and simmer over low heat for 5 minutes.
Season the dish with salt and spices and continue to simmer for half an hour.

The caramel sweetness with soy sauce will add a Western flavor to the dish. I propose to cook pork using this recipe, but the beef will also work out well.

Ingredients:

Pork - 500 g
Onions - 1 pc.
Carrots - 1 pc.
Bulgarian pepper - 2 pcs.
Soy sauce - 2 tablespoons
Oil - for frying
Sugar - 1 tablespoon
Salt - 0.5 tsp
Ground black pepper - a pinch
Starch - 1 tablespoon

Cooking Chinese meat step by step with pork and sweet sauce:

Cut the meat into medium cubes, dip in starch, pepper and cover with soy sauce for 50-60 minutes.
Cut the onions into half rings, carrots and bell peppers into strips.
Heat oil in a skillet and fry the meat until lightly golden.
Add onions, carrots and peppers. Season with salt, pepper and sugar.
Pour in the rest of the soy sauce in which the meat was soaked and simmer until all the products are cooked.

This dish is quite acceptable for a European person. Although here you can adjust the amount of sauce and spices at your discretion.

Ingredients:

Chicken wings - 0.5 kg
Tomatoes - 6 pcs.
Celery - 300 g
Green onions - bunch
Ginger root - 50 g
Oyster sauce - 2 tablespoons
Vegetable oil - for frying
Sugar - 1.5 tablespoons
Starch - 1.5 tablespoons
Salt - 0.5 tsp or to taste
Ground white pepper - a pinch

Step by step cooking Chinese meat with chicken and tomatoes:

Wash the wings and cut into phalanges.
Combine soy sauce, oyster sauce, starch and sugar. Stir the marinade and lower the wings. Leave it on for 15-20 minutes.
Peel the tomatoes and cut into 4-6 pieces.
Peel the onion, ginger and celery and cut diagonally into strips.
Pour the oil into a frying pan, heat and fry the marinated wings almost until tender. Place them on a plate.
Fry the ginger, celery, onion and garlic in the same oil.
After 2 minutes, add the tomatoes and sautéed wings.
Cover the skillet with a lid and simmer for 5-8 minutes.