Tapa Chinese Beef Steak
Serves 4
2 hours
Expert
Ingredients
1 pack, 180g unMEAT Tapa
1 tsp Shaoxing wine
2 tbsp corn starch
1 tbspvegetable oil
4 cloves garlic, minced
½ tspginger, minced
1 pc, mediumred onion, big diced
1 pc, smallred bell pepper, big diced
¼ pcyellow bell pepper, big diced
¼ pcgreen bell pepper, big diced
2 stalks green onion, cut into 2” slice
1-2 pcs wood ear mushroom
1 tbspchili bean paste
1 tbspsoy sauce
2 tbsp brown sugar
½ tspcornstarch, dissolved in 2 tbsp water (slurry)
1-2 cupsvegetable oil ** 30 sec frying of meat
How To:
1.Marinade the unMEAT Tapa in Shaoxing wine and cornstarch for at least 30 minutes.
2.When ready, fry the pieces of unMEAT Tapa in hot oil. Drain and set aside.
3.In a wok pan, heat vegetable oil. Saute the garlic, ginger, red onion, bell peppers together. Add the chili bean paste, soy sauce and brown sugar. Let it simmer. Add the cornstarch slurry and cook until the sauce thickens. Lastly, toss in the wood ear mushroom pieces and cooked unMEAT Tapa until fully coated with the sauce. Add the sliced green onions. Take off heat.
4.Serve warm over rice.
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