Old Beijing Barbecue (Lao Beijing Kao Rou)
Old Beijing Barbecue features tender beef seared on a hot iron plate with scallions, cilantro, and cumin. It is a fragrant, savory home-cooked dish perfect for cold winter days.
Ingredients
12 items- Beef sirloin or tenderloin 300g
- Scallions 2
- Cilantro 1 bunch
- Cooking wine (Shaoxing wine) 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- White sugar 1 tsp
- White pepper powder a pinch
- Cumin powder 1 tsp
- Vinegar 1 tsp
- Cooking oil 2 tbsp
- Salt to taste
Nutrition
Steps （6 steps）
Slice beef thinly against the grain. Mix with cooking wine, soy sauces, sugar, pepper, and salt. Marinate for 15 minutes.
Slice scallions diagonally; cut cilantro. In a small bowl, combine 1 tbsp light soy sauce, 1 tsp vinegar, 1/2 tsp sugar.
Heat a pan over medium heat, add oil, turn to high heat. When oil is hot (almost smoking), add beef and stir-fry quickly until browned.
When beef edges start to char, add scallions and cumin powder. Stir-fry over medium heat for 1 minute until fragrant.
Pour in the sauce mixture and stir well. Add cilantro and stir-fry on high heat for 10 seconds until just wilted.
Transfer to a plate. Serve immediately with flatbread, pancakes, or lettuce leaves.
Tips
1. Always slice beef against the grain for tenderness.2. Optional: add a pinch of baking soda to marinade for extra tenderness.3. Use high heat throughout to seal juices.4. Prepare the sauce in advance to avoid delay.5. Add cilantro at the end; residual heat will cook it perfectly.
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