Hua Dan Chao Niu Rou

Hua Dan Chao Niu Rou Recipe - Traditional Hong Kong Beef Stir Fry

Region / culture: Hong Kong | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Hua Dan Chao Niu Rou is a traditional Chinese dish that combines tender beef slices with fresh tomatoes and eggs. This dish is bursting with flavor and is sure to satisfy your taste buds.

History

Hua Dan Chao Niu Rou has been a popular dish in Chinese cuisine for many years. It is believed to have originated in the Sichuan province of China, known for its bold and spicy flavors. This dish has since spread to other regions of China and has become a favorite among many.

Ingredients

114 g beef
2 eggs
2 stalks spring onion
2 tbsp tomato sauce
500 g fresh tomato

Sauce

1 tbsp cornflour
2 tbsp water

Seasoning 1

0.5 tbsp light soy sauce
0.25 tbsp sugar
1 tbsp cornflour
0.5 tbsp water

Seasoning 2

0.5 tbsp salt
2 tbsp sugar
1 tbsp light soy sauce

How to prepare

Whisk the eggs and chop the spring onion into a few short stalks.
Cut the beef into thin slices and marinate with seasoning (1) for 10 minutes.
Stir fry the beef with 2 tbsp of oil until cooked, then dish it up.
Cut the tomato into pieces and remove the seeds.
Stir fry the tomato with 1 tbsp of oil and add 0.5 cup of water.
Boil the tomato for 5 minutes on low heat, then add the tomato sauce and seasoning (2).
Mix well and add the whisked egg without stirring until the egg is softly cooked.
Add the cooked beef when the egg is cooked and mix well slowly.
Add the spring onion and sauce, mix gently, then dish it up.

Variations

You can add vegetables such as bell peppers or mushrooms to this dish for added flavor and nutrition.
For a spicier version, add some chili peppers or chili sauce to the sauce.

Cooking Tips & Tricks

Make sure to marinate the beef slices for at least 10 minutes to allow the flavors to penetrate the meat.

- Be careful not to overcook the eggs, as they should be softly cooked for the best texture.

- Stir fry the beef quickly over high heat to ensure that it stays tender and juicy.

- Use fresh, ripe tomatoes for the best flavor in this dish.

Serving Suggestions

Serve Hua Dan Chao Niu Rou with steamed rice for a complete and satisfying meal.

Cooking Techniques

Stir frying is the main cooking technique used in this recipe, which helps to retain the flavors and textures of the ingredients.

Ingredient Substitutions

You can use chicken or pork instead of beef in this recipe for a different flavor profile.

Make Ahead Tips

You can marinate the beef slices ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Garnish the dish with some fresh cilantro or green onions for a pop of color and freshness.

Pairing Recommendations

Pair Hua Dan Chao Niu Rou with a light and refreshing cucumber salad or some steamed bok choy for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

12g per serving

Fats

14g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, and iron from the fresh tomatoes and beef.

Alergens

This dish contains eggs and soy sauce, which may be allergens for some individuals.

Summary

Hua Dan Chao Niu Rou is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Hua Dan Chao Niu Rou is a delicious and nutritious Chinese dish that is perfect for a quick and easy meal. With tender beef slices, fresh tomatoes, and eggs, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Hua Dan Chao Niu Rou. It was a warm summer day, and I had decided to visit my friend Lily who lived in a small village nestled in the mountains of China. As soon as I arrived at her home, I was greeted by the tantalizing smell of sizzling beef and the sound of laughter coming from the kitchen.

Curious, I made my way into the kitchen to find Lily and her mother busy at work, chopping vegetables and stir-frying meat in a large wok. I couldn't help but be mesmerized by the skill and precision with which they cooked, and I knew that I had to learn the secret behind this delicious dish.

As I watched them cook, Lily's mother noticed my interest and invited me to join them. She explained that the dish they were making was called Hua Dan Chao Niu Rou, a traditional Chinese stir-fry that was passed down through generations in their family.

Eager to learn, I rolled up my sleeves and got to work. Lily's mother showed me how to marinate the beef in a mixture of soy sauce, ginger, and garlic, and how to perfectly slice the vegetables to ensure even cooking. She then demonstrated the proper technique for stir-frying the ingredients in the wok, using a combination of high heat and constant stirring to achieve a perfect balance of flavors and textures.

As I cooked alongside Lily's mother, she shared with me the story behind the recipe. She explained that Hua Dan Chao Niu Rou was a dish that originated in the Sichuan province of China, known for its bold flavors and spicy kick. The dish was traditionally made with thinly sliced beef, colorful bell peppers, and crunchy water chestnuts, all cooked in a savory sauce made from soy sauce, oyster sauce, and a hint of chili paste.

I listened intently as Lily's mother shared her memories of learning to cook from her own mother, who had learned the recipe from her grandmother before her. She spoke of how each generation had added their own unique twist to the dish, creating a recipe that was truly special and cherished within their family.

After hours of cooking and chatting, the dish was finally ready. Lily's mother plated up steaming bowls of Hua Dan Chao Niu Rou, garnished with fresh cilantro and a sprinkle of sesame seeds. As we sat down to eat, I took my first bite and was instantly transported to a world of bold flavors and comforting warmth.

From that day on, I knew that Hua Dan Chao Niu Rou would become a staple in my own cooking repertoire. I practiced the recipe tirelessly, perfecting the art of stir-frying and mastering the balance of flavors. Each time I cooked the dish, I felt a sense of connection to Lily's family and the generations of women who had passed down this recipe with love and care.

Now, whenever I make Hua Dan Chao Niu Rou, I am reminded of that fateful day in Lily's kitchen, where I discovered not just a delicious recipe, but a piece of culinary history that I would carry with me for years to come. And as I sit down to enjoy a bowl of this comforting stir-fry, I am grateful for the friendships made, the stories shared, and the memories created through the simple act of cooking together.