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+ Chinese Chinkiang Beef

Chinkiang Beef-2

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Chinkiang Beef-2

Chinese Chinkiang Beef

Inspired by a recipe by Emma Knowles in Australian Gourmet Traveller. Chinkiang vinegar is one of my favourite ingredients at the moment. You’ll probably need to go to an Asian grocery store or search online to find it. If you do make the effort, I also use it in my Kung Pao Chicken. If you can’t be bothered, no probs, just use a cheap balsamic instead.

enough for: 2
takes: 20 minutes

1 onion, peeled & chopped
2 teaspoons ground cumin
1 teaspoon fennel seeds
450g (1lb) ground (minced) beef
2-6 fresh chillies, chopped
3 tablespoons soy sauce
1 tablespoon Chinkiang vinegar
1 bunch coriander (cilantro), leaves picked, to serve
steamed rice or cauliflower ‘rice’, to serve

1. Heat a little oil in a large frying pan or wok. Add onion and cook over a medium heat until onion is soft but not very browned.

2. Add cumin, fennel and beef. Increase the heat to medium high and cook, stirring often until the beef is really well browned.

3. Add the chillies and stir fry for another minute.

4. Remove from the heat and add the soy and vinegar. Taste and season with extra soy and/or vinegar as needed.

5. Serve beef on a bed of rice or cauliflower ‘rice’ with coriander (cilantro) leaves on top.

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Variations

5 ingredients – Just use the fennel seeds, beef, chilli, soy and chinkiang vinegar.

no chinkiang vinegar? – replace with balsamic – a cheaper one that isn’t too sweet.

vegetarian / vegan – replace beef with crumbled firm tofu or cooked lentils and consider adding a little more soy and vinegar (best to taste before adding more).

more veg – stir fry chopped broccoli, chinese broccoli, green beans or bok choy in a little oil. Remove from the pan then add back in once the beef is cooked.

no coriander (cilantro) – just skip it or replace with mint or basil.

different meat – lovely with pork or lamb. You could also use beef strips instead of minced meat. And will also work with chicken or turkey.

for cauli rice – just grate raw cauli in the food processor. I usually just serve it cold and let the hot meat warm it but you could stir fry it in the pan.

5 Comments

  • Chinese Chinkiang Beef is a must try. I tried cooking this last weekend and the taste was just amazing. Thank you for your recipe. By the way I paired it with the cauliflower rice.

  • I’m in California, and when you write “chillies” I’m wondering what kind you’re referring to. Jalape├▒os? A milder one?
    Thanks,
    acc

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