Taiwanese beef rice

Taiwanese beef rice

The Real Food of China
Leanne Kitchen

We know, we know ... Taiwan isn’t strictly ‘China’ in any geopolitical sense, but we love this simple, tasty dish so much we couldn’t leave it out. This easy recipe can be simplified even more by using ready minced beef — and pork mince works well too. To make your own pork mince, for this or other recipes, use neck or boneless shoulder meat for the best flavour and texture.


Quantity Ingredient
700g beef scotch fillet or sirloin, trimmed
60ml vegetable oil
1 tablespoon ginger, finely chopped
2 garlic cloves, finely chopped
1 onion, sliced
1 large carrot, sliced
80ml soy paste
2 tablespoons oyster sauce
2 tablespoons clear rice wine
1 1/2 tablespoons caster sugar
2 tablespoons black rice vinegar
1 star anise
1/2 teaspoon five-spice
500ml Beef stock
2 teaspoons cornflour


  1. Finely slice the beef, then, using two cleavers or a large knife, chop the beef on a heavy chopping board until it has the texture of coarse mince.
  2. Heat half of the oil in a saucepan over a medium heat, then add the ginger, garlic, onion and carrot and cook, stirring often, for 7–8 minutes, or until the onion is soft.
  3. Meanwhile, heat the remaining oil in a wok or large frying pan over a high heat. Add the beef and cook, stirring with a wooden spoon to break up the meat, for 4–5 minutes, or until it changes colour. Add the beef and any juices to the vegetables in the pan, then add all the remaining ingredients, except the cornflour. Bring to a simmer over a low heat and cook for 30 minutes.
  4. Combine the cornflour with 1 tablespoon water in a small bowl and stir to form a paste, then add to the beef mixture, stirring constantly until the mixture starts to simmer and thicken. Remove from the heat and serve with steamed rice.
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