✅ Step 1: Ingredient List
Here are the main ingredients needed to make Shredded Beef in Beijing Sauce.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin | 300g | 🐄 Choose beef tenderloin for more tenderness; cut against the grain into shreds |
| Vegetables | Scallion (White part) | 100g | Cut into fine shreds; soak in water for 5 mins to reduce pungency |
| Cucumber | 1 (approx. 100g) | Cut into strips (optional, for serving) | |
| Tofu Skin (Yuba) | 2 sheets (approx. 100g) | Cut into 10x10cm squares; blanch in boiling water for 3 mins | |
| Aromatics | Ginger | 1 small piece (approx. 10g) | Shredded or juiced |
| Garlic | 2-3 cloves (approx. 10g) | Minced | |
| Other | Cooking Oil | 100ml | For velveting beef and stir-frying sauce |
👨🍳 Step 2: Instructions
Making Shredded Beef in Beijing Sauce emphasizes marinating the beef, stir-frying the sauce, and controlling the heat. Here are the core steps.
- 🐄 Prepare & Marinate the Beef (Key Step):
- Cut the beef against the grain into fine shreds (approx. 5cm long, 0.3cm thick).
- Rinse the beef shreds repeatedly with clean water until no blood seeps out. Drain thoroughly.
- Place the beef shreds in a bowl. Add cooking wine (10g), salt (2g), white pepper (1g), egg white (1), and starch (5g). Mix well.
- Stir vigorously in one direction until the beef absorbs the moisture and becomes sticky. Finally, add cooking oil (10g) to seal and prevent sticking.
- Marinate for 15-20 minutes.
- 🧅 Prepare Ingredients:
- Take the white part of the scallions and cut into fine shreds. Soak in clean water for 5 minutes, then remove and drain.
- Cut the cucumber into strips. Cut the tofu skin into squares and blanch in boiling water for 3 minutes, then remove.
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, then add cooking oil (100ml). Heat until 40% hot (approx. 120°C).
- Add the marinated beef shreds. Let them sit for 1 minute before sliding and stir-frying until the shreds separate and change color (about 80% cooked). Remove and set aside. Avoid over-stir-frying to prevent the beef from becoming tough.
- 🍯 Stir-fry the Sauce (Key Step, determines flavor):
- Leave some base oil in the wok. Reduce to low heat. Add sweet bean sauce (30g), yellow bean sauce (30g), and white sugar (8g).
- Continue stir-frying over low heat for about 20 seconds to release the aroma of the sauces.
- 🧂 Combine & Final Seasoning:
- Return the velveted beef shreds to the wok. Quickly stir-fry evenly with the sauce, ensuring each shred is evenly coated.
- Optionally add oyster sauce (5g) and sesame oil (2g) to enhance freshness and aroma.
- Stir-fry evenly and then serve.
- ✨ Plating & Serving:
- Place the soaked scallion shreds on a serving plate. Top with the stir-fried beef shreds.
- Serve with the blanched tofu skin and cucumber strips for wrapping.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Shredded Beef in Beijing Sauce, especially the stir-frying of the sauces.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Sweet Bean Sauce | 30g | 🍯 Provides the core salty-sweet sauce flavor |
| Yellow Bean Sauce | 30g | Enhances complex aroma |
| White Sugar | 8g | Balances saltiness, enhances freshness |
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Starch | 5g | Tenderizes beef, locks in moisture |
| Table Salt | 2g | Provides base saltiness |
| White Pepper | 1g | Removes gaminess, adds aroma |
| Oyster Sauce | 5g (optional) | Enhances freshness |
| Sesame Oil | 2g (optional) | Enhances aroma |
| Cooking Oil | 100g | For velveting beef (100ml) and stir-frying sauce |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Choose beef tenderloin (beef fillet) for more tender meat. Cutting against the grain into fine shreds is the crucial first step to ensuring tenderness.
- Marinate Thoroughly: After marinating the beef with starch, egg white, and seasonings, add a layer of cooking oil at the end to seal in the moisture, making the beef more tender and preventing sticking during cooking.
- Stir-fry Sauces to Release Aroma: When stir-frying the sweet bean sauce and yellow bean sauce, use low heat to slowly release their aroma, avoiding burning and bitterness.
- Adequate Heat, Quick Action: When velveting the beef, the oil temperature should not be too high; 40% hot (approx. 120°C) is sufficient. Slide and stir quickly, remove as soon as it changes color to avoid overcooking.
- Soak Scallion Shreds: Soaking scallion shreds in water can remove some of the pungent taste, resulting in a better texture.
- Diverse Pairings: Besides traditional tofu skin, you can also pair it with thin pancakes, lettuce, or rice.
