How to Make Yu Shiang Beef Recipe? A Delicious Chinese Cuisine

The Yu Shiang Beef is a classic Cantonese dish that is known to have originated in Yu Shiang, which is now part of the Pearl River Delta. The name “Yu Shiang” literally means “beef with ginger juice,” and its popularity has spread throughout China and Southeast Asia.

The beef is marinated in soy sauce, Shaoxing wine, rice wine, and ginger juice for at least 24 hours so that it can absorb all these flavors. Then it’s cooked on a griddle until crispy on both sides. The meat is sliced into thin strips before being served with either steamed rice or fried rice noodles.

Yu Shiang beef is usually eaten as an appetizer or as part of a larger meal alongside other dishes such as rice noodle rolls, egg rolls, or wontons.

What does Yu Shiang Mean?

Yu-Hsiang is a Chinese cooking method that is used to remove the gamy taste from freshwater fish. The technique involves simmering the fish in ginger, garlic, and scallion broth. This mixture of aromatics gives the dish its characteristic flavor, which has become popular enough to be used with other types of meat.

What is Yu Hsiang Style?

Yu Shiang is a style of cooking from the Szechuan province in China. The cuisine is made up of sugar, vinegar, garlic, and chili sauce, which gives it a unique flavor. This particular dish consists of sauteed green bell pepper, onions, and shredded cabbage. Yu Shiang can also include other ingredients such as chicken, beef, pork, or shrimp.

What is Yu Hsiang Food?

Yu Hsiang is a Chinese sauce made from garlic, chili peppers, and other spices. It can be used as a condiment for various dishes, including meats or tofu. There are many variations of Yu Hsiang sauce, each with its own unique flavor profile.

Different Types of Y Shiang Recipes

If you are interested in searching for recipes online, you can find a wide variety of Yu Shiang recipes. This dish is a type of Chinese cuisine that includes flavors like soy sauce, rice wine, and garlic. There are many variations of this recipe, so you can choose the one that best suits your tastes. Such as-

  • Yu Shiang Beef Recipe
  • Yu Shiang Pork Recipe
  • Yu Shiang Chicken Recipe
  • Yu Hsiang Broccoli Recipe
  • Yu Shiang Salmon Recipe
  • Yu Shiang Shrimp Recipe
  • Yu Shiang Vegetable Recipe
  • Yu Shiang Tortilla Recipe
  • Yu Shiang Shrimp Recipe
  • Yu Shiang Sauce Recipe
  • Yu Shiang Pasta Recipe, etc.

What is Yu Shiang Beef?

Yu Shiang Beef is the most famous and delicious beef in China. The beef is tender, juicy and has a rich flavor. It can be found in every Chinese restaurant in China.

Yu Shiang means “King of Meat”. The Yu Shiang beef was originally from Sichuan Province. It is known for being very tender and juicy with a strong flavor.

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How to Make Yu Shiang Beef Recipe? A Delicious Chinese Cuisine

Why Beef as Dish?

Buying and cooking beef is a lot more complicated than it needs to be. But if you want to get the best results, you need to know what you’re doing. A properly prepared beef dish can be a real pleasure for the entire family.

Beef is one of the most important proteins in Chinese cuisine. Beef is used in many dishes, from stir-fried beef with vegetables to braised beef with star anise. It’s also a popular ingredient in many other cuisines around the world, including Japanese and American food.

In general, meat cuts such as rib-eye or sirloin are used for stir-frying or braising because they have more flavor than other cuts such as flank steak or short ribs. The best cuts of all are from tenderloin (or tenderloin) steaks: they’re very tender and juicy yet still retain their shape when cooked properly.

How to Make Yu Shiang Beef Recipe?

Yu Shiang beef is a typical Chinese dish that you can find in most Chinese restaurants. It is made by marinating the beef strips with Shaoxing wine and sugar and then stir-frying it in a wok or skillet. You can use other spices and ingredients to change the taste of this recipe depending on your preference.


1. Bowl
2. Stove
3. Skillet
4. Plate
5. Knife
6. Spoon
7. Fork
8. Pan

Recipe Summary

Preparation Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 5 Servings
Course: Dinner
Level: Medium
Cuisine: Chinese
Calories: 298 kcal

Ingredients for Recipe

  • 1 pound boneless beef, cut into 1-inch cubes
  • 1/2 cup Shaoxing wine
  • 2 tablespoons sugar
  • 1 tablespoon or about 4 cloves minced garlic
  • 1 teaspoon salt
  • 1 cup sliced white mushrooms (about 8 ounces)
  • 1 tablespoon cooking oil
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons oyster sauce (optional)
  • 1/2 teaspoon freshly ground black pepper
  • Onions and ginger according to your taste
  • 3 tablespoons cornstarch mixed with 2 tablespoons water (optional)

Instructions for Recipe

  1. Cut the beef into small pieces. Soak in warm water for about 20 minutes.
  2. Wash and drain the beef.
  3. Put them in a bowl and mix with corn starch, garlic, and pepper powder.
  4. Add soy sauce, wine, cooking wine, and salt to taste (about 1/2 teaspoon).
  5. Mix well until all of the ingredients are mixed well together.
  6. Let it stand for about 30 minutes or longer at room temperature so that the meat can marinate better.
  7. Set a wok over high heat and add oil. When hot, add ginger slices and stir-fry until fragrant.
  8. Add green onion slices and stir-fry until fragrant as well.
  9. Add all of the beef strips at once, and stir-fry briefly until they turn brownish on all sides (about 2-3 minutes).
  10. Transfer them to another bowl and set them aside.

Nutritional Values

Yu Shiang beef is a popular Chinese dish made with beef and a variety of seasonings. The recipe below provides nutritional information about the Yu Shiang beef dish, as well as the number of calories in each serving.

The Yu Shiang beef dish contains 298 calories per serving. It is high in protein (30g), vitamin A (6% DV), and niacin (8% DV), but low in cholesterol (23mg) and saturated fat (5g).

Final Thought

Yu Shiang beef is a traditional Chinese dish that is often served at weddings and banquets. It’s made by marinating sliced beef in soy sauce, honey or sugar, then cooking it slowly in a clay pot over low heat for hours. The meat becomes tender and flavorful, and the soup tastes sweet and sour.

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