Yunnan Beef Fried Mint (傣味炒牛肉)

From the creator

Beef with Mint! If you're been to Yunnan restaurants outside of Yunnan, you've definitely seen this dish. It's a take on Dai Flavor Beef, an aggressively herbaceous Dai people's dish. 0:00 - Where's this dish actually from? 1:43 - Herb Prep 2:16 - Spice Prep 2:52 - Beef Prep 3:29 - Why Hand Mince? 4:12 - Marinating 4:38 - Herbaceous Yunnan Version 5:42 - Minty Coastal Version 6:23 - Do people in Yunnan eat Beef & Mint? INGREDIENTS * Beef chuck, 320g. Preferably minced by hand. * Marinade for the beef: 1/2 tsp salt, 1/2 tsp cornstarch (生粉), 1 tsp soy sauce (生抽), 1/2 tsp dark soy sauce - optional (老抽), 1/4 tsp Sichuan peppercorn powder a.k.a. Fagara powder (花椒面), ~1/2 tbsp oil to coat * Mint (薄荷叶), 160g -or- Sawtooth Coriander a.k.a. Culantro (大芫荽), 40g; Jiucai Chinese Chives a.k.a. Buchu (韭菜), 40g; Laksa Leaf a.k.a. Rau Ram a.k.a. Vietnamese Coriander (叻沙叶/辣蓼), 40g; Thai Basil a.k.a. horapha (罗勒/金不换), 40g. Note that if going the not-mint route, as the bottoms of the sawtooth and the jiucai need to be sliced off, you'll want to buy 50g each of those to get ~40g each after prepping. * Aromatics: 2-3 cloves garlic, minced; ~4 heaven facing (朝天椒) -or- Thai bird's eye chilis * Seasoning for the stir fry: 1 tsp soy sauce (生抽); 1/4 tsp salt, 1/4 tsp star anise powder (八角粉), 1/4 tsp Chinese Black Cardamom a.k.a. Tsao-ko powder (草果面) -or- 1/8 tsp nutmeg powder, 1/8 tsp MSG (味精) * Water, 1/4 cup PROCESS Full, uncut version of the frying up of the mint version's here if that's

Published 2021-08-07 · Watch on YouTube ↗
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