Alive and Cooking

Chinese Pickled Beef

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750 g bolar blade beef
1 carrot, julienne
8 snow peas
¾ cup bean sprouts
1/3 bunch coriander leaves
½ cup cornflour

Pickling Ingredients:

6 star anise
1 tbsp. ground ginger
1 tbsp. ground Chinese 5 spice
3 tbsp. sesame seeds
1 whole garlic head
80 ml malt vinegar
80 ml soy sauce
2 tbsp. sesame oil


Into a deep pot, combine all the pickling ingredients. Stir thoroughly, then pour in enough water to cover the beef. Pop on a lid and refrigerate for 12 hours.

Once refrigerated, simmer for 4 hours, then set aside to cool for an hour. Once cooled, shred the beef. Whisk together the cornflour with a good splash of water.

In a pan with a good splash of oil, stir-fry the vegetables for 3 mins or so. Tumble in the beef, pour in the cornflour and stir to combine. Garnish with coriander and serve.

Serves 3 – 4

Chinese Pickled Beef