Taiwanesische Reisplatten mit Rindfleisch

Taiwanese Rice Cakes with Beef – Chao Nian Gao

Pane-Bistecca

I am always on the lookout for “new” Chinese recipes and ideas and so I found these dried rice cakes in a small store. It clicked in my brain because I had eaten these delicious cakes somewhere before. So, I created this dish from Taiwanese rice plates with beef – Chao Nian Gao.

It’s very simple and, most importantly, it’s gluten-free! That means I can serve it up in Europe and my daughter will love it!

Similar to Chinese fried rice or fried noodles, this dish is perfect for using up leftovers. You can combine it with all sorts of things.

Although it is commonly associated with Shanghai or Ningbo as a specialty, the rice cake dish is also popular in many other regions of China and especially in Taiwan.

Prep time

10 min

Rest time

overnight

Cooking time

20 min

Portions

Total time

30 min

Ingredients

250 g dried Rice Cakes (available from Chinese or Korean restaurants)
300 g sliced Beef
Pepper
1 tbsp Cornstarch
150 g Shiitake Mushrooms, sliced
3 Spring onion, chopped
1 Spring onion, julienned
some Oil

Sauce:

4 tbsp gluten-free Soy Sauce
2 tbsp gluten-free Oyster Sauce
1 tsp brown Sugar
1 tsp Vinegar
3 grated Garlic cloves
½ tsp Chili Flakes

Instructions

Step 1

Soak the rice cakes in cold water overnight. Make sure they do not stick together.

Step 2

Mix the sauce ingredients together and set aside.

Step 3

Turn the beef in the cornstarch, season with pepper, then fry in hot oil until cooked through. Set aside.

Step 4

In a wok, fry the drained rice cakes with the chopped spring onions in a little oil until lightly browned.

Step 5

Add the shiitake mushrooms and fry, then mix in the meat.

Step 6

Pour in the sauce and quickly mix everything well. Serve hot with the garnish.

Notes

It tastes very good, and the rice cakes are soft as butter.

Taiwanese Rice Cakes with Beef – Chao Nian Gao