Chifa-inspired Rolled Beef with Asian Flavors

Ingredients

In this Chifa adaptation, we incorporate Chifa cuisine's distinct flavors and cooking techniques into the traditional Mexican Arrollado de malaya. The original dish is typically seasoned with Mexican spices and herbs, while our version features a marinade with soy sauce, ginger, garlic, and Chinese five-spice powder. Additionally, the cooking method shifts from baking to steaming, which helps to retain the moisture and tenderness of the beef. We alse have the original recipe for Arrollado de malaya, so you can check it out.

• 1.5 pounds (680g) beef flank steak 1.5 pounds (680g) beef flank steak
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 3g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, ginger, garlic, Chinese five-spice powder, vegetable oil, cornstarch, salt, and pepper.
2. 2.
   Place the beef flank steak in a shallow dish and pour the marinade over it. Ensure the steak is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat your steamer. If you don't have a steamer, you can use a large pot with a steamer basket.
4. 4.
   Remove the beef from the marinade and lay it flat on a clean surface. Roll the beef tightly, starting from one end, to form a log shape.
5. 5.
   Secure the rolled beef with kitchen twine or toothpicks to hold its shape.
6. 6.
   Place the rolled beef in the steamer and steam for approximately 1.5 to 2 hours, or until the beef is tender and cooked through.
7. 7.
   Remove the beef from the steamer and let it rest for a few minutes before slicing.
8. 8.
   Slice the beef into thin rounds and serve with a side of dipping sauce.

Treat your ingredients with care...

• Beef flank steak — Make sure to slice the beef against the grain to ensure tenderness.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of rice vinegar or lime juice to the dipping sauce.
• If you prefer a spicier kick, add a pinch of red pepper flakes or a drizzle of chili oil to the marinade.
• To achieve a beautiful caramelized crust on the beef, you can sear it in a hot skillet before steaming.
• Experiment with different dipping sauces such as a combination of soy sauce, sesame oil, and a touch of honey for a sweet and savory twist.
• Leftover sliced beef can be used in stir-fries, noodle dishes, or even in sandwiches for a delicious Asian-inspired meal.

Serving advice

Serve the sliced beef on a platter, garnished with fresh cilantro or green onions for a pop of color. Accompany it with a bowl of the dipping sauce on the side.

Presentation advice

Arrange the sliced beef in a spiral pattern on the platter, showcasing the beautiful roll. Drizzle a little extra dipping sauce over the top for an appetizing presentation.