Ou Pian Chao Niu Rou

Ou Pian Chao Niu Rou Recipe - Hong Kong Beef and Lotus Root Dish

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

Introduction

Ou Pian Chao Niu Rou is a traditional Chinese dish that combines tender slices of beef with young lotus root and black fungus, creating a flavorful and satisfying meal. This dish is popular for its unique combination of textures and flavors, making it a favorite among many Chinese food enthusiasts.

History

Ou Pian Chao Niu Rou has a long history in Chinese cuisine, with roots dating back to ancient times. The dish is believed to have originated in the Sichuan province of China, where it was traditionally prepared using locally sourced ingredients such as lotus root and black fungus. Over the years, the recipe has evolved and adapted to include various seasonings and cooking techniques, resulting in the delicious dish we know today.

Ingredients

150 g beef
230 g young lotus root
10 g dried black fungus
5 small slices ginger
2 stalks spring onion
1 tbsp mashed garlic
1 tbsp shaoxing wine
5 small slices carrot

Sauce 1

dash of sesame oil
some pepper
0.5 tbsp dark soy sauce

Sauce 2

0.25 tbsp salt
0.5 tbsp cornflour
3 tbsp water

Seasoning 1

0.5 tbsp light soy sauce
0.33 tbsp sugar
1 tbsp cornflour
1 tbsp oil

Seasoning 2

0.25 tbsp salt
0.33 tbsp sugar
3 tbsp stock

How to prepare

Wash the dry black fungus, soak until it becomes soft, then wash again.
Tear the fungus into small pieces, boil in hot water for 5 minutes, then drain.
Remove the skin of the young lotus root, wash and cut into thin slices.
Add 1 tbsp of vinegar into 1 cup of water, soak the lotus root in it, then drain.
Cut the beef into thin slices, marinate for 10 minutes with seasoning (1).
Heat a wok with 2 tbsp of oil, fry the black fungus and lotus root for 2 minutes.
Add seasoning (2), stir fry until the water dries up, then set aside.
Heat the wok with 2 tbsp of oil again, stir fry the beef until it is nearly cooked, then set aside.
Heat the wok again with 2 tbsp of oil, fry the ginger and mashed garlic.
Add the beef, stir fry and mix well, sprinkle with yellow wine (if available).
Add the lotus root, black fungus, carrot, and spring onion, stir fry.
Mix well, add sauce (1) and (2), stir and mix well, then dish up and serve.

Variations

You can add vegetables such as bell peppers, broccoli, or snow peas to add more color and flavor to the dish.
For a spicy kick, add some chili peppers or chili oil to the stir fry.

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 beef, as it can become tough and chewy.

- Stir fry the ingredients in batches to ensure even cooking and to prevent overcrowding in the wok.

- Adjust the seasonings to suit your taste preferences, adding more or less salt, sugar, and soy sauce as needed.

Serving Suggestions

Serve Ou Pian Chao Niu Rou with steamed rice or noodles for a complete meal.

Cooking Techniques

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

Ingredient Substitutions

If you can't find young lotus root, you can substitute with water chestnuts or bamboo shoots.

- Black fungus can be replaced with shiitake mushrooms or wood ear mushrooms.

Make Ahead Tips

You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

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

Pairing Recommendations

Ou Pian Chao Niu Rou pairs well with a light and refreshing cucumber salad or a side of steamed bok choy.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, iron, and potassium.

Alergens

This recipe contains soy and gluten from the soy sauce and cornflour.

Summary

Ou Pian Chao Niu Rou is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Ou Pian Chao Niu Rou is a delicious and nutritious Chinese dish that combines tender beef slices with young lotus root and black fungus. With a perfect balance of flavors and textures, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Ou Pian Chao Niu Rou. It was a warm summer day, and I was wandering through the bustling streets of Chinatown in search of new ingredients to add to my culinary repertoire. As I meandered through the vibrant market stalls, the enticing aroma of sizzling beef wafted through the air, drawing me closer to a small food cart tucked away in a quiet corner.

I watched in fascination as the elderly woman behind the cart expertly sliced thin strips of beef and tossed them into a sizzling wok along with an array of colorful vegetables. The tantalizing scent of garlic and ginger filled the air, and I knew I had to find out the secret behind this delicious dish.

Approaching the woman with a smile, I asked her about the recipe she was preparing. She grinned and told me that it was a traditional dish from her hometown in China called Ou Pian Chao Niu Rou, which translates to "stir-fried beef with crispy rice cakes". Intrigued by the unique combination of ingredients, I begged her to teach me how to make it.

With a twinkle in her eye, she agreed and invited me to join her in the cramped kitchen behind her cart. As she guided me through each step of the recipe, I listened intently, taking notes and absorbing every detail like a sponge. From marinating the beef in a fragrant blend of soy sauce and sesame oil to stir-frying it with crunchy vegetables and chewy rice cakes, every aspect of the dish was a revelation to me.

As the dish came together in a harmonious symphony of flavors and textures, I couldn't help but marvel at the skill and expertise of the woman before me. She shared stories of her childhood in China, where she learned the art of cooking from her grandmother and passed down the recipes through generations. It was a touching reminder of the power of food to connect us to our roots and bring us closer to our loved ones.

After hours of chopping, stirring, and tasting, the dish was finally ready to be served. I eagerly took a bite of the tender beef, crispy rice cakes, and vibrant vegetables, savoring the complex blend of savory, sweet, and spicy flavors that danced on my taste buds. It was a revelation, a dish unlike anything I had ever tasted before.

From that day on, Ou Pian Chao Niu Rou became a staple in my culinary repertoire, a dish that never failed to impress my friends and family. I would often think back to that fateful day in Chinatown, where I had stumbled upon a hidden gem of a recipe that would become a cherished part of my cooking tradition.

As I grew older and passed down the recipe to my own children and grandchildren, I couldn't help but smile at the thought of how a chance encounter with a kind stranger had sparked a lifelong passion for cooking and a love for sharing delicious food with those I hold dear. And to this day, whenever I prepare Ou Pian Chao Niu Rou, I am transported back to that bustling market stall in Chinatown, where I learned that the true magic of cooking lies in the stories and memories behind each dish.