Guangxi-style Stuffed Beef Roll

Ingredients

In this adaptation of Morcon to Guangxi cuisine, we incorporate the distinct flavors and ingredients of Guangxi. The original Filipino Morcon typically includes ingredients like tomato sauce and liver spread, which are replaced in this recipe with Guangxi-specific ingredients such as dried tangerine peel and star anise. Additionally, the vegetables used in the filling are adjusted to include popular Guangxi vegetables like bamboo shoots and water chestnuts. We alse have the original recipe for Morcon, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup bamboo shoots, sliced 1/2 cup bamboo shoots, sliced
• 1/2 cup water chestnuts, sliced 1/2 cup water chestnuts, sliced
• 1/2 cup shiitake mushrooms, sliced 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon dried tangerine peel 1 teaspoon dried tangerine peel
• 2 star anise 2 star anise
• 4 cups beef broth 4 cups beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Sauté the onions and garlic until fragrant.
2. 2.
   Add the carrots, bamboo shoots, water chestnuts, and shiitake mushrooms to the skillet. Cook for 2-3 minutes until the vegetables are slightly tender.
3. 3.
   In a bowl, combine the soy sauce, oyster sauce, dried tangerine peel, and star anise. Mix well.
4. 4.
   Lay the beef slices flat and spoon a portion of the vegetable mixture onto each slice. Roll up the beef tightly, securing it with toothpicks if needed.
5. 5.
   Place the beef rolls in the skillet and pour the beef broth over them. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours until the beef is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the toothpicks before serving. Slice the beef rolls into rounds and serve with the broth.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef like sirloin for easier rolling and a more tender result.
• Dried tangerine peel — Soak the dried tangerine peel in warm water for 10 minutes before using to soften it and enhance its flavor.
• Star anise — Use whole star anise for a stronger aroma. Remove it before serving as it can be quite potent if accidentally bitten into.

Tips & Tricks

• To make the beef rolls more visually appealing, tie them with kitchen twine before cooking and remove the twine before serving.
• For a richer broth, you can add a splash of Chinese rice wine or Shaoxing wine to the simmering broth.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the broth during the last few minutes of cooking.

Serving advice

Serve the Guangxi-style Stuffed Beef Roll with steamed rice or noodles to soak up the flavorful broth. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the sliced beef rolls in a circular pattern on a serving platter, with the broth poured over them. Sprinkle some chopped green onions or cilantro on top for a pop of color.