Hi Everyone –
I’m thrilled to introduce Tiana Matson, author of the delicious blog Yum of China. She has generously shared her recipe for a mouth-watering Chinese dish known as Spicy Steak Claypot. Her directions are easy to follow so don’t fret if you’ve never made Chinese dishes before. She has also taken many pictures of the cooking process to help you along the way. Note: this recipe uses a claypot and rock sugar. Both can be found online on Amazon – Claypots Rock Sugar
Spicy Steak Claypot
The people of southern China are known for their love of rice dishes. They have created many different ways to serve and use rice, including the ever popular claypot dishes. The most common rice dishes are of course, plain rice and porridge. However, the variations of and the foods rice can accompany are too many to count. For example, rice can be ground into flour and made into cakes, noodles and pancakes to name a few.
In my opinion, Fujian and Guangdong in the southern region of China are the most noted for their rice dishes. Guangdong is famous for its delicious claypot dishes, and Liang for its rice porridge dishes. Fujian rice-based snacks are numerous and include well-loved items like the steamed layer cake and shrimp dishes.
Rice is a magical ingredient – plain and overlooked, but sorely missed when you go a few days without it! It’s one of my all-time favorite foods and I don’t think I could live without it. Whether it is served with braised, boiled or fried foods, I like rice any way it comes.
My spicy steak claypot is a combination of braised spicy steak and Cantonese style claypot. Stewed for a couple of hours, the braised steak is finished off in the claypot that the rice is cooked in and then served in the same dish.
Claypots are used frequently in Chinese cooking. Because claypots are able to maintain heat and reach high temperatures, the spicy flavors of the steak are released into the rice as the temperature in the claypot rises. After the steak is cooked, the vegetables are added to the claypot and topped with a delicious soy-based sauce.
With one spoonful of aromatic rice wrapped in spicy steak and drenched with a savory-sweet sauce, you’ll experience a medley of Chinese flavors. The best bite awaits you at the end. At the bottom of the claypot will be a layer of crisp, fragrant rice which you can eat up right away or add to soup for another meal if you prefer.
So lets get on with making this awesome claypot dish. Here’s what you’ll need:
300 g beef ribs
2 slices of ginger
2 garlic cloves
1 tablespoon chili sauce
1 cinnamon stick
1 star anise
2 bay leaves
6 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
8 pieces of rock sugar
500 ml water
200 ml cooking wine
1 small Chinese lettuce or cabbage
1 green onion
300 g rice
350 ml water
green onions extra for garnish
Soak the rice in a bowl of water for 1 hour. The water should come to about 1 – 2cm above the top of the rice.
Rinse the beef ribs and place in a bowl.
Boil up a pot of enough water to blanch the ribs.
Put the ribs into the boiling water for 20 seconds and fish out with a skimmer.
Chop the ginger, peel the garlic cloves, and collect the star anise, cinnamon stick, and bay leaves.
Pour a small amount of cooking oil into the pan and spread it over the entire surface with a wooden shovel.
Sauté the ginger and garlic in the pan for a minute or so, and then add the ribs in a single layer. If you have too many ribs to cook in a single layer, do this in two batches. Too much meat in the pan at once will lower the temperature and ‘stew’ the meat.
Stir fry the beef ribs until they brown to a nice golden color.
Add the 100ml of the cooking wine to the pan and simmer until all the wine is evaporated and absorbed by the meat.
Then add the other 100 ml of cooking wine. When the wine comes to the boil, add the 500 ml of water.
Toss in the star anise, cinnamon stick, and bay leaves.
Add 2 tablespoons dark soy sauce, 4 tablespoons of light soy sauce, and the rock sugar.
Turn the heat up and bring the mixture to the boil. Simmer on low for 1 hour.
Add the red pepper sauce and continue to simmer on low a further 30-40 minutes.
After this time, the sauce will reduce to almost dry and be full of flavor. Transfer meat to a clean bowl and set aside.
Rinse the soaked rice thoroughly, drain and tip it into the claypot.
Add 350 ml of water to the rice with 1 teaspoon of sesame oil.
Cover and simmer until the rice is almost cooked (this when there is still a little water that remains in the rice).
Just before the rice is completely cooked, spoon the spicy steak on top of about half the rice and continue to cook.
Make the Sauce
Mix the remaining 2 tablespoons of light soy sauce, and the oyster sauce together in a bowl.
Wash the Chinese lettuce leaves and blanch them quickly in boiling water. Pop them on top of the rice next to the beef and pour the sauce over the lot.
Throw a little chopped green onion on the beef and give it a good mix!
You can also use pork ribs or your favorite meat in this recipe.
Hearty and filling traditional claypot is the perfect comfort food for those chilly winter days. My Spicy Steak Claypot will warm you up!
Fall is here and it’s time for harvesting beets. The beet is one of my favorite vegetables because I get to eat not only its fleshy root but also its leafy greens. The root can be roasted with olive oil and served over a light salad. The greens can be sautéed with garlic to make a yummy side dish. Nothing gets wasted, folks!
Sometimes it’s fun to mix things up a bit and make a batch of beet chips with the extra roots. Beet chips are a super healthy snack that can be enjoyed any time of the day. They are simple and quick to make, too.
To make these beet chips, you’ll need a mandolin. This ensures that each chip is of the same thickness and that each chip will bake evenly. With only three ingredients, this recipe is a breeze to make.
With berries making their appearance at the markets, I thought it timely to share my recipe for Black and Blue Crostata. A crostata is a rustic free-form baked tart or pie widely seen in Italy. It may also be baked in a pie plate, which is what I chose to do with my crostata.
A nice change from a typical pie, this sweet crostata has a wonderfully soft cookie-like crust with a preserve-like filling. My black and blue crostata is filled with a mixture of blackberries and blueberries (get it??). The berries are first cooked with some sugar to create a tasty, ooey gooey preserve, and then added to the pastry shell and topped with a crust. Don’t be turned off by the lattice top crust – it’s surprisingly easy to create!
Recipe makes one 9-inch crostata
Are you frantically trying to figure out what to get your MOM, GRANDMOTHER or any SPECIAL WOMAN in your life for Mother’s Day?
THIS IS WHAT YOU SHOULD GET HER!
My latest cookbook FARM TO TABLE DESSERTS hits stores today and it’s full of 80 sweet organic recipes broken down by seasons so you know exactly what to bake and when. Every recipe has a beautiful color photograph that accompanies it, too. It’s a nice gift that anyone will love.
Purchase on Amazon here.
Just a quick note to let you know that the Goodreads Giveaway for my upcoming cookbook Farm to Table Desserts ends at midnight today. We have over 1600 entries so far (woohoo!). Click here to enter the Goodreads giveaway. You can also order my cookbook on Amazon here!
Every time I bake this delicious blueberry zucchini bread, I’m always blown away by how good it is. The sweet blueberry flavor really shines through – so much that people often don’t realize there’s zucchini in it. It’s super moist and keeps well for days in an airtight container in the refrigerator. It’s great any time of the day, morning or night.
Now go, bake, and enjoy!
A strawberry daiquiri was the first cocktail I ever tried. I was vacationing in Saint Thomas recklessly laying on the beach without sun block (ah to be 21 again) and snorkeling the clear blue waters of the U.S. Virgin Islands. At the end of each full day of water adventure, I treated myself to one of the most refreshing blended cocktails out there.
Just like its cocktail version, these strawberry daiquiri cupcakes combine strawberries, sugar, lime and rum to make a sweet treat that can be enjoyed any time of day. Roasting the strawberries ahead of time intensifies not only their sweet flavor but also their beautiful red color eliminating the need for any artificial coloring or additives.
This recipe yields 14 booze infused cupcakes topped with a heaping mound of vanilla whipped cream.
Btw, this recipe can also be found in the upcoming reprint of my first cookbook Beach House Baking. You can pre-order it on Amazon here!