Spicy Beef

Beef July 23rd, 2007

beef preserved bean curd

I don’t know what to call this dish and will settle for the name Spicy Beef. It is going to be rather lengthy if I would call it based on what I did to the beef. I had the inspiration to cook this based on what I had in Golden Mansion Restaurant in Melaka, Malaysia. What I ate in the said restaurant was essentially tender pieces of beef lightly boiled in steamboat. It tastes really good and I was figuring out what went into the marinade. With some suspicion here and there, I reckoned that it involved the use of preserved bean curd and sesame oil. Since I don’t have steamboat feasts at home on a regular basis, I decided to give it a stir-fry instead.

The stir-fry turned out really nice and “exotic”. It has a slightly spicy taste to it due to the use of the preserved bean curd. The preserved bean curd and fragrance of sesame oil matched well with the natural taste of the tender slices of beef. I would say that it tastes quite unusual from the common beef stir fries. Then again, it depends on one’s preference for preserved bean curd (which are sold in small bottles). I used the spicy preserved bean curd which is different from the red preserved bean curd (which has deep-red coloured preserve). If you are adventurous enough and can get your hands on these ingredients, give this dish a try. After all, cooking time is around 3 minutes or less only.

This is my recipe for Spicy Beef



  • 150 grammes of tender beef (ask the butcher for the most tender parts which are suitable for stir-frying, slice them thinly)
  • 3 cloves garlic (chopped finely)
  • some spring onions (cut into 3 inch lengths)
  • 2 tablespoons of cooking oil (palm oil preferred)
  • 1 cup of warm water



  • 1 large egg
  • 2 pieces of preserved bean curd with a teaspoon of the preserve
  • 2 teaspoons of sesame oil



Marinade beef overnight with preserved bean curd and sesame oil. 10 minutes before cooking, break egg into marinated beef and mix well.

Heat oil in wok on high heat and saute garlic till aromatic. Just as garlic is turning brown, add the marinated beef and spring onions. Stir fry very quickly and sprinkle some warm water to keep moist.

Just as beef has all evenly turned colour on the outer side, dish up and serve. Cooking too long might toughen the meat.



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  1. 1
    July 23rd, 2007 at 5:06 pm

    une belle recette, miam!

  2. 2
    July 23rd, 2007 at 5:15 pm

    lory : Merci beaucorp!

  3. 3
    July 24th, 2007 at 4:15 am

    Pablo, this post reminds me to get you some ‘new’ ingredients from the Asian grocery here. It is like a preserved chives-like vegetable. It is very good with some added tahini and chilli paste. Since you like beef too, it will be a very interesting sauce for you to cook with. Goes extremely well with beef and lamb. Will give you a confirmed date of my arrival to KL as soon as I get my Japan long term stay visa ready.

  4. 4
    July 25th, 2007 at 4:57 am

    Did not know the preserved beancurd can make this spicy 🙂 THis is new to me.

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