Chinese Sliced Meat with Spicy Sauce
foodiechina888 cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A classic Chinese technique for preparing tender, 'velveted' meat slices served in a savory and spicy soybean paste broth with fresh chilies.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 4 g
- 30 g
- 8 g
- 30 g
- 2 g
- 15 g
- 355 g
- 1 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 700 g before cooking, which is about 350 g per serving.
Steps
Place the thinly sliced meat in a bowl and add salt and light soy sauce. Gently massage the meat to incorporate the seasonings.
In a separate small bowl, stir together the cornstarch and warm water to create a slurry. Pour this over the meat and mix well to coat each slice.
Bring a pot of water to a boil. Carefully place the meat slices into the boiling water and reduce the heat to low.
Cook the meat undisturbed until the slices float to the surface. Once floating, remove the meat from the water and set aside.
In a clean pan or wok, add the Chinese spice and soybean paste. Stir-fry over medium heat until fragrant.
Add water to the pan to create a broth. Season with salt, MSG, and light soy sauce.
Add the cooked meat slices and the sliced green and red chilies to the broth.
Cook everything together over high heat for 3 minutes to allow the flavors to meld. Serve hot.
Notes
The 'massage' and cornstarch slurry technique is a form of 'velveting,' which ensures the meat stays extremely tender during the boiling process.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 321
- Protein
- 25 g
- Carbs
- 8 g
- Fat
- 21 g
- Fiber
- 1 g
Where the calories come from
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