Beijing-style Stuffed Matambre

Ingredients

While the original Matambre relleno is typically grilled or roasted, this Beijing-style adaptation focuses on steaming the beef roll to achieve a tender texture. Additionally, the traditional Argentinian filling is replaced with a combination of mushrooms, bamboo shoots, and water chestnuts, which are commonly used in Beijing cuisine. The marinade also incorporates soy sauce, ginger, and garlic, adding a distinct umami flavor to the dish. We alse have the original recipe for Matambre relleno, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 100g (3.5 oz) bamboo shoots, finely chopped 100g (3.5 oz) bamboo shoots, finely chopped
• 100g (3.5 oz) water chestnuts, finely chopped 100g (3.5 oz) water chestnuts, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, minced garlic, vegetable oil, salt, and pepper. Mix well.
2. 2.
   Place the thinly sliced beef in a shallow dish and pour the marinade over it. Ensure the beef is evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   In a separate bowl, combine the chopped mushrooms, bamboo shoots, and water chestnuts. Mix well.
4. 4.
   Lay the marinated beef slices flat on a clean surface. Spoon the mushroom mixture onto each slice, spreading it evenly.
5. 5.
   Roll up each beef slice tightly, securing the filling inside. Use toothpicks to hold the rolls together, if needed.
6. 6.
   Place the beef rolls in a steamer basket and steam for approximately 30 minutes, or until the beef is cooked through and tender.
7. 7.
   Remove the toothpicks before serving. Slice the beef rolls into rounds and serve hot.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as flank steak or sirloin, for easier rolling and a more succulent texture.
• Mushrooms — Use fresh mushrooms like shiitake or button mushrooms for the best flavor and texture.
• Bamboo shoots — If using canned bamboo shoots, rinse them thoroughly to remove any excess saltiness.
• Water chestnuts — Look for canned water chestnuts that are firm and crisp.

Tips & Tricks

• To enhance the flavor, you can add a splash of Chinese rice wine or Shaoxing wine to the marinade.
• If you prefer a spicier kick, add a teaspoon of chili paste or a sprinkle of crushed red pepper flakes to the mushroom filling.
• Serve the beef rolls with a side of steamed rice or stir-fried vegetables for a complete meal.
• If you don't have a steamer basket, you can use a bamboo steamer or improvise by placing a heatproof plate on top of a pot of boiling water.
• Make sure to slice the beef rolls against the grain for a more tender bite.

Serving advice

Serve the Beijing-style Stuffed Matambre as a main dish, accompanied by steamed rice and a side of stir-fried vegetables. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the sliced beef rolls on a platter, showcasing their beautiful spiral shape. Drizzle a little soy sauce over the rolls for an attractive glossy finish. Serve with a sprig of fresh herbs for an elegant touch.