Huaiyang-style Beef Cutlet

Ingredients

In this Huaiyang-style adaptation, the traditional Danish Pariserbøf is transformed by incorporating Huaiyang flavors and techniques. The original dish typically features a raw beef patty topped with raw egg yolk, onions, capers, and pickles. In the Huaiyang-style Beef Cutlet, the raw elements are replaced with a crispy breaded beef cutlet, and the flavors are enhanced with aromatic spices and a tangy sauce. We alse have the original recipe for Pariserbøf, so you can check it out.

• 500g (1.1 lb) beef fillet 500g (1.1 lb) beef fillet
• 2 eggs 2 eggs
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 50g (1.8 oz) all-purpose flour 50g (1.8 oz) all-purpose flour
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• For the sauce: For the sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Slice the beef fillet into thin cutlets, about 1cm (0.4 inch) thick.
2. 2.
   In a shallow bowl, beat the eggs.
3. 3.
   In a separate bowl, combine the breadcrumbs, all-purpose flour, five-spice powder, ginger powder, garlic powder, salt, and pepper.
4. 4.
   Dip each beef cutlet into the beaten eggs, then coat it evenly with the breadcrumb mixture.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
6. 6.
   Fry the breaded beef cutlets until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the pan and drain on a paper towel.
7. 7.
   In a small saucepan, combine the soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and water. Cook over low heat until the sauce thickens, stirring constantly.
8. 8.
   Serve the Huaiyang-style Beef Cutlet with the tangy sauce drizzled on top.

Treat your ingredients with care...

• Beef fillet — For best results, choose a tender cut of beef fillet. You can ask your butcher to slice it into thin cutlets for you.
• Five-spice powder — If you can't find pre-made five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To ensure a crispy crust, make sure the oil is hot enough before frying the beef cutlets.
• If you prefer a spicier flavor, you can add a pinch of chili powder to the breadcrumb mixture.
• Serve the Huaiyang-style Beef Cutlet with a side of steamed rice or stir-fried vegetables for a complete meal.
• If you don't have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.
• For a healthier alternative, you can bake the breaded beef cutlets in the oven instead of frying them.

Serving advice

Serve the Huaiyang-style Beef Cutlet hot, with the tangy sauce drizzled on top. Garnish with fresh herbs, such as cilantro or green onions, for added freshness and color.

Presentation advice

Arrange the crispy beef cutlets on a platter, drizzle the sauce over them, and sprinkle some sesame seeds on top for an attractive presentation. Serve with a side of steamed rice and stir-fried vegetables to create a visually appealing and well-balanced plate.