La Jiao Da Bai Cai Niu Rou (braised Beef With Chili And Chinese Cabbage)
This recipe for La Jiao Da Bai Cai Niu Rou (Braised Beef with Chili and Chinese Cabbage) is a classic dish from Guizhou Cuisine, known for its bold and spicy flavors. The tender beef and crisp Chinese cabbage are braised in a rich and aromatic chili sauce, creating a satisfying and comforting meal.
Ingredients
- 1.5 lbs beef, cut into cubes
- 1 Chinese cabbage, chopped
- 4-5 dried red chilies
- 3 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions, chopped
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tsp Sichuan peppercorns
- 2 cups beef broth
- Salt to taste
Instructions
- Heat a large pot over medium heat and add the dried red chilies. Dry roast for 1-2 minutes until fragrant.
- Add the beef cubes and sear on all sides until browned. Remove the beef from the pot and set aside.
- In the same pot, add the garlic, ginger, and green onions. Sauté for 2-3 minutes until aromatic.
- Return the beef to the pot and add the soy sauce, Shaoxing wine, sugar, and Sichuan peppercorns. Stir to combine.
- Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1.5 hours until the beef is tender.
- Add the chopped Chinese cabbage to the pot and cook for an additional 15-20 minutes until the cabbage is tender.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring spoons Measuring cups Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the La Jiao Da Bai Cai Niu Rou with steamed rice for a complete meal.
Tips & tricks
For an extra kick of heat, add more dried red chilies to the dish.
Cost
$20