Yunnan Beef Fried Mint (傣味炒牛肉)

By Chinese Cooking Demystified · 15 min

Ingredients

Instructions

1. Toast the star anise and Chinese black cardamom over medium-low heat for about 5 minutes. Peel the cardamom, discard the husks, and grind the seeds and star anise into powders.
2. Hand-mince the beef: cut it into dice, then chop with cleavers, folding the meat over itself, for about 15 minutes until fine.
3. Marinate the minced beef with the marinade ingredients, and slice the garlic and chilies.
4. Heat the wok until it is piping hot (about 240°C surface temperature), turn off the heat, add 2–3 tablespoons of oil and swirl.
5. Turn the heat to high, add the beef, break it up and fry until cooked through, about 2 minutes.
6. Push the beef up the side of the wok, lower the heat to low, add another tablespoon of oil if needed, and fry the garlic and chilies for about 15 seconds until fragrant.
7. Return the heat to high and combine everything. Swirl in the soy sauce and add the seasonings. Add the jiucai now if using it.
8. Add the water and cover. Lower the heat to medium and wait about 1 minute until the water is absorbed.
9. Uncover, add the herbs, and immediately turn off the heat. Mix off the heat for about 30 seconds.

Summarized from Chinese Cooking Demystified's video. Watch it for the details.

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