Main Page
Eat outdoors
Beef on a fire in a cauldron by Chinese

Chinese-Style Beef Cooked in a Cauldron over an Open Fire

An amazing treat cooked outdoors! This hearty, bold dish has a Chinese accent and comes together fast, since everything is cut small. The scent of the campfire gives the beef a special something.

Pearl

Recipe author

Composition / ingredients

Servings:

Beef

1.5

Bell pepper

Hot chili pepper (optional)

Onion

Garlic

Soy sauce

150

Salt

Sugar

Cornstarch (heaping)

Fresh herbs

Vegetable oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 15 g

Fats 33 % 11 g

Carbohydrates 21 % 7 g

175 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you cook beef in a cauldron over a fire, and which cut works best? Start with fresh beef — a lean sirloin or a tender cut like ribeye works well. Trim away any sinew and silverskin. Using a thin, sharp knife, slice the meat into small, thin pieces.
Step 2:

To make the meat easier to slice, pop it in the freezer for a while until it firms up slightly, then cut the beef into even little pieces with no trouble at all.
Step 3:

Prep the rest of the ingredients too. I used onion, bell pepper, and garlic. If you like, add a hot chili pepper (our dish was meant for kids, so we skipped it this time).
Step 4:

Peel the onion and garlic. Rinse them and the peppers under clean water. Halve the peppers and remove the seeds and stems. I used a few very small onions in the recipe to make the finished dish prettier to serve.
Step 5:

Light the fire and set the cauldron over it to heat up.
Step 6:

Meanwhile, chop the vegetables. Cut the peppers into thin strips and the onion into half-moons.
Step 7:

Make the sauce. Stir together the soy sauce, cornstarch, salt, and sugar.
Step 8:

Pour the vegetable oil into the cauldron and heat until very hot. Swirl the oil up the sides so the meat won't stick as it fries. Keep the fire under the cauldron blazing at full strength.
Step 9:

Add the meat to the cauldron and cook, stirring constantly, until every piece is golden on all sides (10 to 15 minutes).
Step 10:

Next, lower the fire under the cauldron to a little below medium and fry the meat until cooked through, stirring now and then. Since the pieces are small, they cook quickly (it took me about 15 minutes).
Step 11:

Add more wood to build the fire back up to high heat. Add the peppers, onion, and garlic to the cauldron.
Step 12:

Stir-fry everything together for about 5 to 10 minutes.
Step 13:

Pour the sauce into the cauldron, stirring vigorously so it coats every piece evenly.
Step 14:

Cook until the sauce thickens, which takes just a few moments. The beef is ready — time to serve!
Step 15:

When serving, invite everyone to sprinkle their meat with finely chopped green onion or other fresh herbs.