East Meets West Beef Fusion
Explore this 'East Meets West Beef Fusion', a unique blend of Romanian and Asian flavors. A quick and easy recipe for a delectable, spicy beef dish.
Servings
Prep Time
Cook Time
Ingredients
Total Time
Ingredients
Beef Marinade:
- 300g thinly sliced beef
- Salt, to taste
- ½ teaspoon granulated garlic
- ½ teaspoon granulated ginger
- 1 tablespoon cornstarch mixed with water
Vegetable Stir-Fry:
- 1 stick celery, sliced
- 1 carrot, julienned
- 1 cup fresh cabbage, chopped
- ½ cup leeks, chopped
- ½ cup zucchini, chopped
- 1 tablespoon oil
- Pinch of salt
Sichuan Oil Mixture:
- 3 tablespoons grapeseed oil
- 1 green onion, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons Sichuan peppercorns
- Thinly sliced ginger
- 2 tablespoons fermented paste
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2.5 cups water
Sauerkraut Marinade:
- 1 cup sauerkraut
- Fermented paste, to taste
- Miso, to taste
- 1 teaspoon oil (for cooking)
Garnishes:
- Fresh chili peppers
- Parsley
- Green onions
- Fluffy white rice (for serving)
Equipment
- Knife and chopping board
- Measuring spoons and cups
- Frying pan or wok
- Mixing bowl
- Strainer
- Cooking utensils (spatula, stirring spoon)
Instructions
I must admit that I've always been hesitant to cook dishes that stray far from my culinary comfort zone or originate from cultures I'm not deeply familiar with.
However, I've recently decided to cast my fears aside. So, instead of trying to replicate dishes I've tasted in restaurants or seen online, I've chosen to go with the flow. In other words, I decided to use ingredients I personally enjoy and infuse them with a Romanian flair.
And this is exactly how this delightful dish was born. We absolutely love every bite of it, and I'm confident you will, too. This being said, here's how to make a batch of this East Meets West Beef Fusion.
Ingredients and Preparation
- Beef Marinade: Start with 300g of extremely thinly sliced beef. Season with salt, ½ teaspoon of granulated garlic, ½ teaspoon of granulated ginger, and 2 tablespoons of water. Massage the meat until all the liquid is absorbed. Mix 1 tablespoon of cornstarch with water and pour over the beef.

- Stir well, cover, and set aside.
- Vegetable Stir-Fry: Slice one stick of celery, julienne one carrot, chop one cup of fresh cabbage, and half a cup each of leeks and zucchini.

- Stir-fry these vegetables in a pan with a tablespoon of oil and a pinch of salt for about a minute.

- Sichuan Oil Mixture: Add 3 tablespoons of grape seed oil to a pan along with thinly sliced ginger, one green onion, four cloves of garlic, and 2 teaspoons of Sichuan peppercorns.

- Sauté for a minute over medium heat.
- Then add 2 tablespoons of fermented paste (or to taste), one tablespoon of honey, and one tablespoon of soy sauce.

- Cook for a minute on low heat. Add 2.5 cups of water, cover, and bring to a boil. Simmer for 5 minutes. Remove the Sichuan peppercorns with a strainer.
- Add the marinated beef and cook on high heat for a few minutes until the beef is cooked.

Note: If the sauce is too thin, thicken it with a mixture of 1 teaspoon of cornstarch dissolved in 2 tablespoons of water.
- Romanian Twist: Marinate one cup of Sauerkraut with your fermented paste and miso while preparing the rest. Briefly cook this mixture in a teaspoon of oil.

- Place the sir fry at the base of your serving plate. Top it with the spicy beef soup and finish with this spicy Sauerkraut.
- Garnish everything with fresh chili peppers, parsley, and green onions.
- Serve with rice.

Interesting Facts about Sauerkraut
Sauerkraut is a very traditional ingredient in Romania, often celebrated for its tangy flavor and health benefits. Made from fermented cabbage, it's a staple in many Romanian kitchens.
That's why, for this precise recipe, Sauerkraut adds a unique European twist, blending seamlessly with the Asian-inspired flavors.
Substituting with Kimchi
If Sauerkraut isn't available, feel free to replace it with good-quality Kimchi. Just skip the sambal oelek, as Kimchi already packs a spicy punch.
FAQs:
Let's understand the dish a little bit better and check out some questions that might come to mind when reading these lines.
Q: How to Eat Sauerkraut?
A: Sauerkraut can be eaten raw or cooked. It's commonly used as a side dish, in sandwiches, or as part of recipes like this one.
Q: What Does Sauerkraut Taste Like?
A: Sauerkraut has a distinctive sour and tangy taste, with a hint of crunchiness from the cabbage. Its flavor can vary depending on the fermentation process.
Q: Sauerkraut vs Kimchi
A: While both are fermented cabbage dishes, Sauerkraut is milder and more sour. In contrast, Kimchi is spicier and often includes additional ingredients like radishes and seasonings.
Q: Can I Use Different Types of Beef?
A: Absolutely! Feel free to use any cut of beef that cooks quickly and is tender.
Q: Is This Dish Spicy?
A: The spiciness can be adjusted according to your preference. Sambal oelek and Sichuan pepper add a significant heat level, so use them as per your taste.
Conclusion: Share Your Experience!
I hope you'll try out this fusion dish. It's a delightful mix of flavors that embodies the adventurous spirit of fusion cooking. Don't forget to tag us when you make it – we'd love to see your creations!
Nutrition Facts / Serving
- Calories 638
- Total Fat 39 g
- Cholesterol 94 mg
- Sodium 1490 mg
- Potassium 604 mg
- Total Carbohydrate 40 g
- Sugars 19 g
- Protein 36 g