Yin Ya Cao Neu Rou

Yin Ya Cao Neu Rou Recipe - Traditional Hong Kong Dish with Beef and Bean Sprouts

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

Introduction

Yin Ya Cao Neu Rou is a delicious and nutritious Chinese stir-fry dish that combines tender beef with crunchy bean sprouts and flavorful chives. This recipe is easy to make and perfect for a quick and satisfying meal.

History

Yin Ya Cao Neu Rou has its origins in Chinese cuisine, where stir-frying is a popular cooking technique. This dish is known for its fresh and vibrant flavors, as well as its use of simple and wholesome ingredients.

Ingredients

150 g beef
400 g trimmed green bean sprouts
75 g chives
10 g (3 slices) shredded ginger

Seasoning

1 tbsp light soy sauce
0.33 tbsp sugar
1 tbsp corn starch
0.5 tbsp water
0.5 tbsp oil

Sauce

1 tbsp oyster sauce
0.33 tbsp salt and sugar
1 tbsp light soy sauce
3 tbsp water
1 tbsp corn starch
some pepper and sesame oil

How to prepare

Wash the chives, then cut them into short sections.
Wash the beef and shred it, then marinate it with seasoning for 10 minutes.
Wash and drain the green bean sprouts.
Heat a wok with 1 tbsp of oil, then add the green bean sprouts and stir fry them.
Add 1 tbsp of water when the green bean sprouts turn soft.
Continue stir frying until cooked, then dish up and drain them dry.
Heat a wok with 3 tbsp of oil, then add the shredded ginger while the oil is heating.
Add the marinated beef and stir fry for a while, then add the chives.
Continue stir frying for a while, then add the green bean sprouts and stir well.
Pour in the sauce, keep stirring, then dish up when the sauce is dry. Serve.

Variations

Substitute the beef with chicken, pork, or tofu for a different flavor.
Add other vegetables such as bell peppers, carrots, or mushrooms for added texture and color.

Cooking Tips & Tricks

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

- Stir-fry the ingredients quickly over high heat to retain their crunchiness and freshness.

- Be careful not to overcook the bean sprouts, as they can become mushy if cooked for too long.

Serving Suggestions

Serve Yin Ya Cao Neu Rou with steamed rice or noodles for a complete and satisfying meal.

Cooking Techniques

Stir-frying, marinating, and sautéing are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can substitute the chives with scallions or leeks, and the bean sprouts with snow peas or broccoli.

Make Ahead Tips

You can marinate the beef and prepare the sauce ahead of time to save time when cooking.

Presentation Ideas

Garnish the dish with sesame seeds or chopped green onions for a decorative touch.

Pairing Recommendations

Pair Yin Ya Cao Neu Rou with a light and refreshing cucumber salad or a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

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

Alergens

This recipe contains soy and shellfish (oyster sauce), which may be allergens for some individuals.

Summary

Yin Ya Cao Neu Rou is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Yin Ya Cao Neu Rou is a flavorful and nutritious Chinese stir-fry dish that is easy to make and perfect for a quick and satisfying meal. With a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals, this dish is a healthy and delicious option for any occasion.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Yin Ya Cao Neu Rou. It was many years ago, when I was just a young girl living in the countryside of China. My family had a small farm where we grew all sorts of vegetables and raised our own animals. We were self-sufficient and relied on our own land for food.

One day, a distant relative came to visit us from a neighboring village. She was a skilled cook and had a knack for creating delicious dishes out of simple ingredients. She brought with her a recipe for Yin Ya Cao Neu Rou, a traditional Chinese dish that was said to have healing properties and was good for the body.

I watched in awe as she prepared the dish, combining tender slices of beef with fragrant herbs and spices. The aroma that filled the air was intoxicating, and I couldn't wait to taste the final product. When it was finally ready, we all sat down to eat and I was blown away by the flavors and textures that danced on my tongue.

From that moment on, I knew that I had to learn how to make Yin Ya Cao Neu Rou for myself. I begged my relative to teach me the recipe, and she graciously agreed. Over the next few days, I shadowed her in the kitchen, taking notes and asking questions as she worked her magic.

I learned that Yin Ya Cao Neu Rou was a dish that was traditionally made during the winter months, when the body needed warming and nourishing. The key ingredients were beef, ginger, garlic, scallions, and a special herb called Yin Ya Cao, which was known for its medicinal properties.

To make the dish, the beef was first marinated in a mixture of soy sauce, rice wine, and cornstarch. This helped to tenderize the meat and infuse it with flavor. The ginger, garlic, and scallions were then stir-fried in a hot wok until fragrant, before the beef was added and cooked until tender.

Finally, the Yin Ya Cao was added at the last minute, giving the dish a unique and aromatic flavor that set it apart from any other I had ever tasted. I was in awe of the skill and precision that went into creating such a masterpiece, and I knew that I had found a recipe that would become a staple in my own cooking repertoire.

Over the years, I have made Yin Ya Cao Neu Rou countless times, each time tweaking the recipe to suit my own tastes and preferences. I have shared it with friends and family, who have all raved about its deliciousness and begged for the recipe.

I am grateful to that distant relative who first introduced me to this dish, and to the many other people who have shared their knowledge and expertise with me over the years. Cooking has always been a passion of mine, and I am constantly inspired by the flavors and traditions of my culture.

As I sit here now, preparing a pot of Yin Ya Cao Neu Rou for my family, I am filled with a sense of pride and satisfaction. This dish represents so much more than just a meal – it is a connection to my past, a celebration of my heritage, and a testament to the power of sharing and learning from others.

I may have learned to make Yin Ya Cao Neu Rou from a simple recipe, but the lessons I have gained from cooking it have been far more profound. It has taught me the importance of tradition, the joy of creativity, and the beauty of passing down knowledge from one generation to the next.

And so, as I serve this steaming bowl of Yin Ya Cao Neu Rou to my loved ones, I do so with a heart full of gratitude and a spirit filled with love. For in this humble dish lies the essence of who I am – a cook, a storyteller, and a keeper of traditions.