This Chinese Beef Stir-Fry with You Tiao (a type of Chinese fried dough and a favorite breakfast/brunch treat) is a very, very, very Chinese dish! I am almost positive that most of you reading have never encountered this dish on any menu or tried it before. We had never even heard of this dish before walking into a random Zhejiang-style restaurant in Beijing.
If you’re asking yourself what’s so special about Zhejiang cuisine, this province houses cities like Hangzhou, Ningbo, and Shaoxing. If Shaoxing is ringing a bell, it is indeed the original home of Shaoxing wine. Hangzhou, which is only an hour from Shanghai, is famous for its silk, tea, and Dong Po Rou Braised Pork Belly, one of our favorite pork dishes.
If you ask me about some other Zhejiang dishes, I couldn’t really tell you, because I don’t even remember what else we ordered that night. This Chinese Beef Stir-Fry with You Tiao was that good, it pushed all the other food we ate that night to the periphery! And it’s unsurprising, given the fact that we’ve only ever eaten you tiao in some form of Chinese breakfast, let alone stir-fried to chewy perfection with big chunks of tender beef and a rich, subtly sweet sauce.
Needless to say, it left an impression, and I still have yet to see this Chinese Beef Stir-Fry with You Tiao on any other restaurant’s menu! So take our insider’s word for it and make this at home, because, odds are you won’t find it anywhere here in the US!
Here’s what you’ll need:
- 12 ounces flank steak, sliced into 2-inch long pieces
- 1 teaspoon cornstarch
- Pinch of baking soda
- 2 teaspoons canola or vegetable oil, plus 2 tablespoons
- 2 pieces of you tiao Chinese fried dough
- 2 tablespoons light brown sugar or granulated sugar
- 1 tablespoon minced shallot (or red onion)
- ½ cup beef or chicken stock
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
- ¼ teaspoon Zhenjiang black vinegar
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped green scallion
In a bowl, combine the beef, with 1 teaspoon cornstarch, a pinch of baking soda, and 2 teaspoons oil. Set aside for 10 minutes, or until the beef comes up to room temperature. For more information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.
Cut your Chinese fried dough (you tiao) into 2-inch pieces and place them on a sheet pan. Heat in an oven at 300 degrees F for 8 minutes, or until they are slightly crispy.
Heat your wok over high heat until just smoking, and spread 1 tablespoon of oil around the wok. Add the beef and sear for 2 to 3 minutes just until browned. Remove from the wok and set aside.
Over medium low heat, add another tablespoon of oil to the wok, along with the sugar.
Once the sugar has melted into the oil, add in the shallots.
After 2 to 3 minutes, add the stock, soy sauces, and vinegar. Bring the liquid to a simmer, and then add the beef and any juices from the bowl.
While the beef and sauce are simmering, slowly stir in the cornstarch and water mixture until the sauce is thick enough to coat a spoon.
Toss in the toasted fried dough and mix for 20 seconds, or until everything is coated in sauce.
Transfer to a plate, and garnish with toasted sesame seeds and scallions.
Serve this beef stir-fry with youtiao with steamed white rice.
Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough)
Ingredients
- 12 ounces flank steak (340g, sliced into 2-inch long pieces)
- 1 teaspoon cornstarch
- 1/8 teaspoon baking soda
- 2 teaspoons vegetable oil (plus 2 tablespoons)
- 2 pieces Chinese fried dough (you tiao)
- 2 tablespoons light brown sugar (or granulated sugar)
- 1 tablespoon minced shallot or red onion
- ½ cup beef stock (or chicken stock)
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
- ¼ teaspoon Zhenjiang black vinegar
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
- 1 teaspoon toasted sesame seeds
- 1 tablespoon scallion (chopped)
Instructions
- In a bowl, combine the beef, with 1 teaspoon cornstarch, a pinch of baking soda, and 2 teaspoons oil. Set aside for 10 minutes, or until the beef comes up to room temperature.
- Cut your Chinese fried dough (you tiao) into 2-inch pieces and place them on a sheet pan. Heat in an oven at 300 degrees F for 8 minutes, or until they are slightly crispy.
- Heat your wok over high heat until just smoking, and spread 1 tablespoon of oil around the wok. Add the beef and sear for 2 to 3 minutes just until browned. Remove from the wok and set aside.
- Over medium low heat, add another tablespoon of oil to the wok, along with the sugar. Once the sugar has melted, add in the shallots. After 2 to 3 minutes, add the stock, soy sauces, and vinegar. Bring the liquid to a simmer, and then add the beef and any juices from the bowl.
- While the beef and sauce are simmering, slowly stir in the cornstarch and water mixture until the sauce is thick enough to coat a spoon.
- Toss in the toasted fried dough and mix for 20 seconds, or until everything is coated in sauce. Transfer to a plate, and garnish with toasted sesame seeds and scallions. Serve with steamed white rice.
Nutrition
Guy Fellows says
I normally don’t post, but I tried this tonight and it was fantastic! The you tiao soaking up the sauce was reminiscent of a savory bread dumpling soaked in beef gravy, and it was exquisite. Not a dish I’ve ever seen before, but I would definitely do it again. Thanks for sharing!
Bill says
Hi Guy, glad you enjoyed it!
Kate Lim says
Hi Bill! I’m really interested in trying this recipe. Looks delish!! Was wondering if I could use another brand of black vinegar? Or it’s really suppose to be that brand? I don’t have balsamic vinegar on hand. I only have other chinese brand black vinegar. Thanks a lot! ;)
Bill says
Hi Kate, Another brand of Chinese Black vinegar should work!
Kirsten says
Looks fabulous! Thanks for telling the brand names and showing the labels. Sometimes I just stand in the store and my eyes glaze over, from all the choices…
NJ says
Hi.. This LOOKS really Good!! is there any substitute for the black vinegar?
Will This recipe work with different cut of beef?
NJ
Bill says
Hi NJ, You can use an apple cider or red wine vinegar which helps with adding a touch of acidity to this rich dish. I also like to use balsamic vinegar as a substitute, which definitely works. Happy cooking!
Alan says
Once again you’ve flown to the edge of culinary delight. Another one on my list of things to cook from “Woks.” I was going to start chirping about finding youtiao, but then I discovered Judy’s recipe for youtiao, right here on Woks. You think I could convince someone in Shanghai to deliver youtiao to Connecticut?
Thanks again for posting such creative and amazing recipes.
Bill says
Hi Alan, You’re welcome! Unlikely to get an overseas delivery, but I’m sure you can buy them in a nearby Asian grocery store. You have the right idea about making them at home – a little challenging but loads of fun!
Claire says
Actually I have had this dish at a Chinese restaurant in California. I believe it was near the Ranch 99 near Milpitas Square. Not sure if that place is still there since I have moved away from the area. I remember it tasted really delicious but quite greasy. Maybe their you tiao was fried in too much oil and didn’t properly drain.
Your recipe looks good. Thanks for sharing!
Bill says
Hi Claire, thanks for sharing your restaurant experience with this dish! I would guess that the restaurant deep-fried their youtiao, which is why we like to heat them in the oven ;-)
Sofia Wahaj says
Can you buy the fried dough ready made at an asian market?
Bill says
Hi Sofia, yes, they sell them at most well-stocked Chinese and Asian grocery stores. You can see a picture of them on our Soy Milk Soup Dou Jiang post. They are labeled Chinese Twist cruller.
Carl Yee says
We have no place to buy Youtiao. Would buying a non-sweet frozen bread dough to make these work ? This sounds great.
Bill says
Hi Carl, I’m not sure if that would work, but you could give it a try as long as you end up with fried dough with lots of air/holes. Of course, you could try Judy’s Youtiao recipe that is totally doable. The youtiao recipe has some videos to assist. Happy cooking!
Andy Bevan says
Wow! Looks like the Chinese have the parallel dish to our Roast Beef, Yorkshire Pudding and Gravy (I’m in England BTW) – looking great, will have to try out!
Bill says
Hi Andy, I never thought of that comparison but you’re right!
CAG says
You’re right, I’ve never heard of this dish before! It’s looks so yummy. Thanks for sharing!
Bill says
Hi CAG, You’re welcome and hope you give it a try!