Main Meal Recipes > Beijing Shredded Beef

This recipe is part of the August 2008 Recipes Menu

Starter - Chinese Hot and Sour Soup
Main Course - Beijing Shredded Beef
Dessert - Lychee and Mandarin Mousse

How to make Beijing shredded beef:
A beef dish with the unmistakable smoky and sweet flavour of hoisin sauce. Make sure that you shred the beef finely so that it will be tender.


Beijing Shredded Beef
12oz rump steak, sliced thinly
2 red chillies, chopped finely
1 large spanish onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
1 inch piece ginger root, peeled and cut into matchsticks
medium sized tin bamboo shoots, drained and sliced thinly
2 red peppers, deseeded and cut into strips
5tbs hoisin sauce
4tbs dry sherry
1tbs sesame oil
2tbs vegetable oil
(see measure conversions for more information)


- Mix together the hoisin sauce and the sherry.
- Marinate the meat in this mixture.
- Heat the vegetable oil in a wok until very hot.
- Add the chillies, onion and garlic and fry until softened.
- Remove from pan and put on a plate.
- Put the red peppers in the pan and stir fry for a few seconds over a high heat.
- Remove from pan and put with the chillies.
- Stir fry the beef for about 2 minutes.
- Remove the beef from the pan.
- Add the cooked vegetables.
- Add the ginger and bamboo shoots.
- Add the meat.
- Heat through and serve sprinkled with the sesame oil.