The heavenly sauce really sets Beijing Beef apart and gives the dish its characteristic sweet and spicy taste. In the upcoming sections, I’ll walk you through the key ingredients, step-by-step ...

Beijing-style pork and cabbage dumpling filling Total time: 20 minutes Servings: Makes enough filling for 3 dozen dumplings, about 6 servings Note: You can find ground pork with a higher fat ...

1. In a large skillet over medium heat, add the 1/3 cup oil with enough additional oil to make a thin layer in the pan. When it is hot, add the onion and cook, stirring occasionally, for 8 minutes ...

To make the Beijing Barbecue sauce: In a small saucepan mix together 1 cup hoisin sauce, 3 tablespoons dark sesame oil, 3 tablespoons honey and 3 tablespoons sriracha. Gently simmer the sauce for ...

At first glance, you may think this dish is quite spicy since you'll get crispy beef, sliced onions, and diced red bell peppers. The sauce that ties the dish together is actually sweet, tangy, and ...

This Beijing-style hot pot, incorporates many Northern Chinese influences, including an emphasis on very delicately sliced beef and lamb.

Preparation. Make the spice rub: Toast each spice in a small sauté pan over high heat for about 2 minutes. When you can smell the spices in the air, they are ready.

4. Heat the oil to 350 to 375 degrees in a wok or a deep skillet. Dip the shrimp into the flour, then into the egg mixture, then into the bread crumbs.

2 tablespoons neutral oil, such as vegetable 4 cloves garlic, minced¾ pound ground pork½ cup tianmianjiang (aka sweet bean sauce, sweet wheat sauce or sweet flour sauce)1 cup water1 pound Asian ...

Beijing-style pork and cabbage dumpling fillingTotal time: 20 minutesServings: Makes enough filling for 3 dozen dumplings, about 6 servingsNote: You can find ground pork with a higher fat content ...