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Meat with a string in Chinese

Chinese-Style Beef Ribbons with Vegetables

For fans of Chinese cooking! A delicious, fiery dish. These Chinese-style beef ribbons are a great way to cook spicy meat with vegetables. It looks beautiful on the plate, so it makes a fine choice for a special occasion, too.

Irinaprimorochka

Recipe author

Composition / ingredients

Servings:

Beef

600

Onion

200

Carrots

100

Bell pepper

100

Soy sauce

Garlic

Sugar

Salt

Dry spices (dried dill, sweet paprika, coriander, ground red pepper)

Rice vinegar (rice vinegar)

Vegetable oil

100

Corn starch

Water

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 38 % 10 g

Carbohydrates 27 % 7 g

162 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Chinese-style beef ribbons? Here's what you'll need.
Step 2:

Rinse the beef lightly, pat it dry, and put it in the freezer just long enough to firm up. Cut it into thin slabs, then slice along the grain into strips — not too thin, about ¾ inch (2 cm), since the meat will shrink as it cooks.
Step 3:

Put the beef in a bowl, pour over the soy sauce, stir, and let it marinate for half an hour.
Step 4:

Cut the onion into thin half-moons and grate the carrot.
Step 5:

Chop the bell pepper, the chili pepper, and the garlic.
Step 6:

Pour the oil into a skillet, heat it well, and add the meat. Stirring constantly, fry for seven or eight minutes, until the liquid has cooked off.
Step 7:

Add the onion and carrot and stir. Fry for another five minutes.
Step 8:

Then add the peppers and garlic and fry until the pepper is soft.
Step 9:

Add the salt, sugar, vinegar, cornstarch, and spices. Pour in the water. Stir quickly, cover, and cook over low heat for 20 minutes.
Step 10:

That's usually plenty of time for the beef to turn completely tender. If your beef is on the tough side, extend the simmering time.
Step 11:

Enjoy!

You can swap the beef for any other meat you like better. Just keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken and turkey are leaner. Cooking time also depends not only on the type of meat but on which cut you use and how young or old it is.
Remember that soy sauce is quite salty, so cut back on the added salt — otherwise you risk over-salting the dish.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds. For help choosing the best oil for frying and getting the temperature right, see our guide.