Stir-Fried Beef Shuangxuan

Name: Stir-Fried Beef Shuangxuan
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 900 g Beef shuangxuan (washed, membrane removed, cut into ball shapes); 100 g Lard; 50 g Bamboo shoots (sliced); 10 g Flavor enhancer (MSG); 40 g Fermented rice wine lees juice; 40 g Minced garlic; Ginger, to taste; Scallion whites, to taste; Water chestnut starch (for mixing and thickening), to taste; Sesame oil, to taste; Dried shiitake mushrooms (soaked and sliced), to taste; Light soy sauce (not listed in original ingredients but appears in steps), to taste

Hakka-style dish of bull testicles, cut into balls and stir-fried with fermented rice wine sauce, minced garlic, and seasonings.

35 min

Easy

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Ingredients

Beef shuangxuan (washed, membrane removed, cut into ball shapes) 900 g

Lard 100 g

Bamboo shoots (sliced) 50 g

Flavor enhancer (MSG) 10 g

Fermented rice wine lees juice 40 g

Minced garlic 40 g

Ginger to taste

Scallion whites to taste

Water chestnut starch (for mixing and thickening) to taste

Sesame oil to taste

Dried shiitake mushrooms (soaked and sliced) to taste

Light soy sauce (not listed in original ingredients but appears in steps) to taste

Instructions

Prepare the main ingredient

Wash the beef shuangxuan, remove the membrane, score with crosshatch cuts into ball shapes, mix well with water chestnut starch and light soy sauce, then briefly blanch in a wok of hot oil and remove immediately.

Stir-fry to complete

Soak the dried shiitake mushrooms until softened and slice them along with the bamboo shoots. Reheat a wok over high heat with lard, first stir-fry the ginger, scallion whites, minced garlic, shiitake mushrooms, and bamboo shoots. Add the beef shuangxuan and stir-fry until about 70% cooked. Finally add the fermented rice wine lees juice, flavor enhancer (MSG), and sesame oil, thicken with a slurry of wet water chestnut starch, then plate and serve.