If you’re a fan of regional Chinese cuisine, particularly from Tianjin, you’ve likely come across pan-fried beef with golden garlic—a dish that’s as delicious as it sounds! Today, I’m thrilled to share my take on this incredibly popular local favorite that’s easy to make, tender, and bursting with flavor.
During my recent trip to Tianjin, China, I had the pleasure of visiting a renowned restaurant called Gui Yuan Restaurant. Their signature dish, pan-fried beef with golden garlic, has attracted food lovers from all over. After hearing rave reviews about it for so long, I finally got to try it last year when I traveled back home. Let me tell you, there’s something truly special about this dish that keeps people coming back for more!
The beef features a slightly crispy, sweet exterior, paired with tender, bouncy meat. And let’s not forget the kick from the fried garlic and black pepper sauce—it’s absolutely flavorful and delicious!
Secrete to the Perfect Beef Cubes
The key to achieving the perfect beef cubes lies in proper marination. To make the meat tender while retaining its cube structure and eliminating any unpleasant flavors, I marinate the beef with baking soda and water before rinsing it off. Just a quick tip: you can leave the baking soda in, but be sure to stick to the rule of no more than 3g of baking soda for every 500g of beef.
I also opt for deep frying the beef, as this helps to cook it evenly while keeping the inside moist. For an extra crispy finish, you can fry it again on high heat (around 375°F to 400°F) for about a minute. However, if you prefer a lighter version, simply stir fry the beef and garlic instead.
Perfecting the Garlic
When it comes to the garlic, temperature is crucial! Make sure the oil is heated to about 350°F. If the oil is too low, the garlic will dry out before it turns golden. I usually fry the garlic first to ensure the oil remains clear and doesn’t create burnt spots on the garlic.
Recreating this pan-fried beef with golden garlic at home brings a taste of Tianjin to my kitchen, and I couldn’t be happier to share this recipe with you. Whether you decide to deep fry or stir fry, I hope you enjoy making and savoring this dish as much as I do!
Stay tuned for the recipe, and happy cooking!
Ingredients
- Steak (any cut, remove fat and tendon): 10 oz x 2 (~550g)
- Garlic: 2-3 bulbs, peeled
- Baking soda: 1/2 tsp (3g)
Marinade
- Chinese cooking wine: 1 1/2 tbsp (23g)
- Oyster sauce: 1 1/2 tbsp (21g)
- Egg white: 1 egg
- Cornstarch: 15g
- All-purpose flour: 15g
- Oil: 1 tbsp (for sealing the beef)
Stir Fry
- Butter: 23g
- Garlic: 3 cloves, minced
- Oyster sauce: 1 tbsp (14g)
- Dark soy sauce: 1 1/2 tsp (8g)
- Sugar: 1 tbsp (12g)
- Black pepper: 1 1/2 tsp (3g)
- Water: 1 tbsp (15g)
- Salt: to taste (optional)
Instructions
-
Prepare the Beef:
- Cut the steak into bite-sized pieces and remove any fat or tendons.
- Tenderize the beef by mixing it with baking soda and water. Let it sit for 10 minutes, then rinse well and pat dry.
-
Marinate the Beef:
- In a mixing bowl, combine the Chinese cooking wine, oyster sauce, egg white, cornstarch, and all-purpose flour.
- Add the beef to the marinade and give it a good massage.
- Add 1 tbsp of oil to seal in the flavors and let the beef marinate for at least 20 minutes.
-
Deep Fry or Stir Fry the Garlic and Beef:
- Heat oil in a pan and deep fry the garlic cloves at 350°F for about 1 minute, until golden. Remove and set aside.
- Deep fry the marinated beef and let it sit for about 1 minute without stirring to form a crust.
- Stir and cook for an additional 3-4 minutes until the beef is golden brown. Remove from the pan and set aside.
-
Make the Sauce:
- Mix oyster sauce, dark soy sauce, sugar, black pepper, and water together.
-
Stir Fry and Finish:
- Empty the pan, melt the butter over medium heat.
- Add the minced garlic and sauté for a few seconds until fragrant.
- Add the cooked beef and fried garlic back into the pan.
- Pour in the sauce.
- Stir quickly to combine all the flavors, cooking for another 1 minute.
- Taste and add salt if needed.
