Traditional recipes

Chinese-style beef with spring onions recipe

Chinese-style beef with spring onions recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak

Thin slices of steak coated in cornflour get a quick fry in hot oil before they continue cooking in a sticky, sweet sauce flavoured with ginger, garlic and spring onions. Serve with rice or noodles.

28 people made this

IngredientsServes: 4

  • 450g steak, thinly sliced
  • 2 tablespoons cornflour
  • 2 teaspoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon grated fresh ginger
  • 120ml soy sauce
  • 120ml water
  • 140g dark brown soft sugar, or to taste
  • 250ml vegetable oil for frying
  • 2 bunches spring onions, cut in 5cm lengths

MethodPrep:12min ›Cook:8min ›Ready in:20min

  1. Place the sliced steak into a bowl and stir the cornflour into the beef, coating it thoroughly. Allow the beef and cornflour to sit until most of the juices from the meat have been absorbed by the cornflour, about 10 minutes.
  2. Heat 2 teaspoons of vegetable oil in a pan over medium heat; cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water and dark brown sugar. Raise the heat to medium-high and stir for 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat and set aside.
  3. Heat the vegetable oil in a deep-sided frying pan or wok.
  4. Shake excess cornflour from the steak slices and drop them into the hot oil, a few at a time. Stir briefly and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon; drain on kitchen paper to remove excess oil.
  5. Pour the oil out of the wok; place over medium heat and add the cooked beef and sauce, stirring once or twice to combine. Add the spring onions and bring the mixture to the boil. Cook until the spring onions have softened and turned bright green, about 2 minutes.

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Reviews & ratingsAverage global rating:(844)

Reviews in English (631)

by jeff97

Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.-27 Dec 2010

by Maymee's Dad

I'd give it more stars if I could. I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. It was better than the finest Chinese/Mongolian restaurant in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate.-08 Aug 2009


Mongolian Beef Recipe – Delicious & Chinese Style Beef Recipe

Mongolian Beef is very flavorful and delicious beef dish which is very easy to prepare at home.

Mongolian beef is prepared with a quick frying process. The gravy of Mongolian beef is both salty and sweet, which will provide strong flavor to the dish eventually. Beef is a good source of choline, pantothenic acid, iron, potassium and vitamin B2.

Beef is an excellent source of proteins, vitamins and minerals. It helps in red blood cell development, cognitive function, building muscle, maintaining a healthy weight etc. It also helps to prevent iron deficiency.

Try out this quick and yummy beef at your home.

Ingredients

  • Beef - 250 gm
  • Garlic - 4 cloves
  • Ginger - 1 small piece
  • Dried red chilly flakes - 1 tsp
  • Cornflour - 5 tsp
  • Soya sauce - 5 tsp
  • Vegetable oil - 200 ml
  • Water - 100 ml
  • Brown sugar - 1 tsp
  • Sesame seeds - 1 tsp
  • Spring onion - 2 tsp
  • Salt to taste

Method

Step 1

Clean and cut the beef into strips.

Step 2

Take a bowl and add 2 tbsp of soya sauce, 4 tsp of corn flour, 2 tsp of vegetable oil and salt. Marinate the beef strips and keep aside for 30 minutes.

Step 3

Heat vegetable oil in a pan and fry the marinated beef strips until golden brown and crispy. Switch off the flame. Drain the excess oil with a tissue paper.

Step 4

Heat a pan over medium heat. Add 1 tablespoon of the oil used to cook the beef to the pan. Add the garlic, dried chili flakes and ginger. Cook for 10 seconds, stirring constantly.

Step 5

Add water, brown sugar, and soy sauce. Bring the sauce to a simmer, and stir until the brown sugar is dissolved.

Step 6

Take a glass and mix 1 tsp of corn flour and 2 tsp of water. Let the sauce simmer for about 2 minutes and add cornflour mixture. Stirring constantly for 2 minutes.

Step 7

Add fried beef pieces and mix well. Cover and cook till the sauce is reduced and beef pieces are coated well with the sauce. Switch off the flame.

Step 8

Garnish with spring onions and sesame seeds. Tasty Mongolian Beef is ready.


Chinese-Style Beef and Noodle Stir-Fry

In a bowl, soak the mushrooms in hot water for 1-2 hours. Cook noodles according to package instructions in boiling salted water. Drain and rinse with cold water. Slice the beef and veal into strips. Rinse cucumber, cut in half lengthwise and slice into 5 mm (approximately 1/8 inch) diagonal slices. Peel and finely grate the ginger. Peel and finely chop the garlic. Stir the cornstarch with the beef stock in a bowl. Crack the eggs into a bowl, season with salt to taste and whik. Heat 1 tablespoon of the oil in a skillet. Add the eggs and cook, while stirring, until set. Use a spatula to break into small pieces. Remove and set aside.

Add 1 tablespoon of the oil to the wok. Add the cucumber and cook until tender-crisp. Remove and keep warm. Add the remaining oil to the wok. Add the ginger and garlic and cook until fragrant. Stir in the beef and veal, and cook for 2-3 minutes. Drain the mushrooms and cook for 2 minutes. Whisk the soy sauce, wok spice and five-spice powder into the broth mixture. Stir into the wok and allow to simmer until thickened, about 2 minutes. Toss in the noodles, cucumber and egg, and mix until thoroughly combined. Season with chile sauce.


Method

Make the marinade by placing all the ingredients in a bowl and mixing together well.

For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles.

Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside.

Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest.

Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute.

Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through.

Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve.

Recipe Tips

Use your choice of steak fillet would also be good but is more expensive than rump. If you have time, leave the beef to marinate for longer.


Scallion Beef Recipe Instructions

Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate at room temperature for 30 minutes. For more information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.

Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.

Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil in the wok.

Add the ginger and let it cook for 15 seconds until it is just caramelized.

Turn up the heat to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.

Next, add the beef and the rest of the scallions. Stir fry everything together for about 30 seconds, and add the sauce you prepared earlier.

Continue to stir-fry. Hopefully your wok is hot enough, and you can get a nice scorch on your scallions (we say this because not all stoves can get up to the same level of BTUs!). Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions (are you drooling yet?).

Spread 1 tablespoon of shaoxing wine around the perimeter of the wok. It should be sizzling and evaporate immediately toss the dish again until the wine is cooked off to generate more wok hay. Turn off the heat and plate!

Serve this Scallion Beef stir-fry with lots of rice!

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FAQs about the Beef Stir Fry recipe

How do I make this Beef Stir Fry?

This recipe LOOKS like it has loads of elements but I promise it’s super simple.

Just prep the 3 sections separately (shown in the recipe at the bottom of the page) then they come together really quickly.

Do I have to use the chilli?

Omit the chilli if you think your family won’t be keen. Sprinkle it on at the end for grown ups if you like.

Can I make this vegetarian?

Sure. Replace the beef with a vegetarian alternative.

What beef should I use for stir fry?

Flank steak or sirloin steak works well for this. Just trim the fat off and cut into thin strips so it cooks quickly. They should be about the size of a little finger.

Fancy some more super quick Chinese style dishes?

    – Ready in under 30 minutes, with another delicious sauce. – My go-to 15 minute meal! Add extra protein if you fancy or use as a side dish. – Another quick, crispy meaty stir fry. – A healthy family friendly meal – perfect for Friday night treat night.

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Beef Stir Fry recipe. Please rate the recipe using the ⭐️ by the recipe.

Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.


Recipes To Cook Beef In Chinese Style : How to Cook Beef Tongue + Two Recipes | Omnivore's Cookbook

Recipes To Cook Beef In Chinese Style

Recipes To Cook Beef In Chinese Style : How to Cook Beef Tongue + Two Recipes | Omnivore's Cookbook. You can find beef hand pulled noodles (牛肉拉面) in lanzhou noodle restaurant, a spicy sichuan style braised beef noodle in a sichuan restaurant, a much milder taiwanese braised beef noodle (台式红烧牛肉) in a taiwan food restaurant. The cut is usually very affordable and it yields a you should never actually boil anything else, but use lower temperatures to cook them in water. Add spring onions & ginger 5. Place rice in steamer with.

Great stew to add cauliflower, broccoli, carrots or boil these aside and serve separately to. How to cook the perfect beef in 5 unique ways. Asian recipes beef recipes cooking recipes healthy recipes healthy nutrition healthy eating asia food vietnamese cuisine beef dishes. Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts. 123 homemade recipes for chinese ground beef from the biggest global cooking community!

Amazing Chinese Style Black Pepper Beef for you to make . from i.pinimg.com Free mouth watering chinese recipes, easy to follow & cook, chinese cooking is simply rewarding! Do you want to learn how to cook the best chinese beef and broccoli just like they make it a chinese restaurant. Finely chop the spring onions 2. Beef cuts in chinese cuisine. Add your bowl of sauce and cook on low heat until the sauce thickens up best served with white rice easy simple chinese style beef with broccoli recipe. This recipe is from my easy chinese recipes cookbook, the best selling and top rated chinese cookery book. In effect, this is chinese beef stew. Great stew to add cauliflower, broccoli, carrots or boil these aside and serve separately to. Try this delicious twist with this recipe for slow cooked chinese style. Finely chop the ginger 3. Hong kong style chinese recipe!

The chinese usually use tenderloin or sirloin for beef slices and shreds.

How to cook the perfect beef in 5 unique ways. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the cantonese style beef stew serve with noodles. Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts. Beef brisket stew, beef tendon, cantonese beef recipes, chinese beef brisket, chinese *pro tip: My name is xiao wei and. Add the beef in as even a layer as possible, taking care not to overlap the pieces too much. Awesome dish that took me back to chongqing old days, this recipe is a keeper! Set aside browned beef finger meat in a large pressure cook chinese beef stew. For stewing, shin and shank meat in whole pieces or in large cubes are usually used. You can find beef hand pulled noodles (牛肉拉面) in lanzhou noodle restaurant, a spicy sichuan style braised beef noodle in a sichuan restaurant, a much milder taiwanese braised beef noodle (台式红烧牛肉) in a taiwan food restaurant. Chinese recipes and eating culture.

123 homemade recipes for chinese ground beef from the biggest global cooking community! Hong kong style chinese recipe! My family still live in inner mongolia, in the northern part of china, where i visit each year and learn new chinese recipes. Dry sherry is a terrific sub.

Chinese-style braised duck legs with crispy potatoes . from img.delicious.com.au Finely chop the ginger 3. Dry sherry is a terrific sub. You can find beef hand pulled noodles (牛肉拉面) in lanzhou noodle restaurant, a spicy sichuan style braised beef noodle in a sichuan restaurant, a much milder taiwanese braised beef noodle (台式红烧牛肉) in a taiwan food restaurant. The cut is usually very affordable and it yields a you should never actually boil anything else, but use lower temperatures to cook them in water. Heat 2 tbsp of the oil in a large frying pan. This last recipe below isn't really a chinese soup although it is served quite widely in chinese fusion cafes. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the cantonese style beef stew serve with noodles. Chinese cooking wine is an essential ingredient in chinese stir fry sauces and without it, it will lack that true restaurant edge. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the cantonese style beef stew serve with noodles. Add spring onions & ginger 5. Game meats or goat meat may be substituted for the beef for a delicious and unusual variation.

April 23, 2020april 23, 2020 | by creator.

Bake at 350 degrees for 45 minutes. Finely chop the spring onions 2. Hong kong style chinese recipe! This last recipe below isn't really a chinese soup although it is served quite widely in chinese fusion cafes. Place rice in steamer with. Asian recipes beef recipes cooking recipes healthy recipes healthy nutrition healthy eating asia food vietnamese cuisine beef dishes. My family still live in inner mongolia, in the northern part of china, where i visit each year and learn new chinese recipes. Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts. 3 tbsp chinese cooking wine. Prepared simply, and eaten quickly) the ingredients in the photo are 2 times more than in the recipe, tk prepared for guests). These satisfying suppers feature braising steak, beef mince, sirloin steak and more. See recipes for chinese bbq ground beef & rice too. This recipe is from my easy chinese recipes cookbook, the best selling and top rated chinese cookery book.

You can find beef hand pulled noodles (牛肉拉面) in lanzhou noodle restaurant, a spicy sichuan style braised beef noodle in a sichuan restaurant, a much milder taiwanese braised beef noodle (台式红烧牛肉) in a taiwan food restaurant. For stewing, shin and shank meat in whole pieces or in large cubes are usually used. Set aside browned beef finger meat in a large pressure cook chinese beef stew.

Ground Beef & Spinach Noodles (Chinese Style Cooking . from i.ytimg.com Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the cantonese style beef stew serve with noodles. The chinese usually use tenderloin or sirloin for beef slices and shreds in stir fry dishes. A little tip i learned from a cook at a chinese food restaurant…mix a pea size amount of baking soda in with your beef and let. · made with a classic chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Chinese recipes and eating culture. 3 tbsp dark soy sauce.

Heat 2 tbsp of the oil in a large frying pan.

Cook your beef in multiple batches. 123 homemade recipes for chinese ground beef from the biggest global cooking community! Beef stir fry with broccoli & oyster sauce (chinese style cooking recipe) welcome to xiao's kitchen. Hong kong style chinese recipe! April 23, 2020april 23, 2020 | by creator. Prepared simply, and eaten quickly) the ingredients in the photo are 2 times more than in the recipe, tk prepared for guests). Cooking delicious beef tripe in chinese style: In this video i demonstrate how to cook beef tripe in a chinese style. Water then brown beef, stirring occasionally. Great stew to add cauliflower, broccoli, carrots or boil these aside and serve separately to. Beef cuts in chinese cuisine. Free mouth watering chinese recipes, easy to follow & cook, chinese cooking is simply rewarding! The chinese usually use tenderloin or sirloin for beef slices and shreds in stir fry dishes. Chinese recipes and eating culture. Heat 2 tbsp of the oil in a large frying pan.

They cooked by the traditional way, nothing fancy, but did it exceptionally well.

Try this delicious twist with this recipe for slow cooked chinese style.

Chinese cooking wine is an essential ingredient in chinese stir fry sauces and without it, it will lack that true restaurant edge.

Top with chinese noodles and bake 15 minutes more.

Asian recipes beef recipes cooking recipes healthy recipes healthy nutrition healthy eating asia food vietnamese cuisine beef dishes.

Try this delicious twist with this recipe for slow cooked chinese style.

Add the beef in as even a layer as possible, taking care not to overlap the pieces too much.

See recipes for chinese bbq ground beef & rice too.

Try this delicious twist with this recipe for slow cooked chinese style.

The cut is usually very affordable and it yields a you should never actually boil anything else, but use lower temperatures to cook them in water.

The chinese usually use tenderloin or sirloin for beef slices and shreds.

Asian recipes beef recipes cooking recipes healthy recipes healthy nutrition healthy eating asia food vietnamese cuisine beef dishes.

Water then brown beef, stirring occasionally.

April 23, 2020april 23, 2020 | by creator.

See recipes for chinese bbq ground beef & rice too.

Cooking delicious beef tripe in chinese style:

Place beef in a mixing bowl 4.

Beef cuts in chinese cuisine.

Set aside browned beef finger meat in a large pressure cook chinese beef stew.

Chinese beef soup recipes usually feature chinese herbs and tougher beef cuts that are slow cooked to perfection in a slow cooker.

The chinese usually use tenderloin or sirloin for beef slices and shreds.

Chinese beef soup recipes usually feature chinese herbs and tougher beef cuts that are slow cooked to perfection in a slow cooker.

These satisfying suppers feature braising steak, beef mince, sirloin steak and more.

Chinese recipes and eating culture.

My family still live in inner mongolia, in the northern part of china, where i visit each year and learn new chinese recipes.

Chef john showcases some easy ways of cooking with five of.

See recipes for chinese bbq ground beef & rice too.

The chinese usually use tenderloin or sirloin for beef slices and shreds.


Chinese-style beef with spring onions recipe - Recipes

A very simple Chinese style stir fry dish. Using two of the most common aromatics – ginger and spring onion, we give the tender beef slices some beautiful fragrance.

The crux of any stir fry dish is heat control. Make sure your wok is smoking hot before throwing in the beef slices. Doing this seals in the meat juices and also imparts a smoky flavour to the dish. Within minutes, the beef will be almost cooked, then we add the spring onions and glaze with some shaoxing wine for that wonderful finish.

#themeatmensg #simple #beef #gingerspringonion #wok

Servings: 4

Time: 1 hr

Skill: Easy

Ingredients:

400g beef tenderloin (sliced)

Steps:

Place slice beef in a large mixing bowl.

Pour in 1 tbsp light soya sauce, ½ tsp dark soya sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, ½ tsp sugar, ¼ tsp pepper, ½ tsp sesame oil, 1 tsp ginger juice and 1 tbsp cornflour. Mix till well combined.

Set aside to marinate for an hour.

Clean and cut spring onions into 5cm. Separate the white and green parts.

On high heat, stir fry the ginger for a minute,

then add in the minced garlic and the white part of spring onions. Fry until fragrant.

Quickly add in the marinated beef and stir fry for 3-4 minutes.

Add in the green part of the spring onion, stir once and quickly glaze with Shaoxing wine.

Dish out and serve immediately.

We prefer it to 80% cooked as it will continue to cook until when it’s served.


Chinese-style beef with spring onions recipe - Recipes

I’ve always been a little in awe of Neil Perry’s recipes. He’s a master of beautifully balanced stocks and braises. These Chinese style braised ribs are no exception. Full of flavour and headily aromatic, it’s hard to fathom that this delicious dish practically looks after itself. There are no fancy techniques. Just a clever combination of ingredients requiring just a little care and preparation. The secret lies in allowing a whole lot of time to weave its magic. From a leisurely overnight marinade in the refrigerator to a long slow braise in my trusty blue Le Creuset pot next day. It really is as simple as that.

Ironically one of my earliest and consistently viewed posts was also for Chinese Style Slow Roasted Beef Ribs. Looking back at that post, there is a definite similarity in base flavour notes. Not surprisingly Neil Perry’s rendition cleverly takes this dish to a whole new level with the addition of red dates. Slow cooked they meld beautifully into the braising stock, lending an almost unidentifiable lusciousness and sweetness to the dish. It’s always so satisfying to improve upon what is already a well loved dish in our repertoire.

Look for the leanest short ribs you can find, this will save endless skimming of fat from the surface of the dish when cooked. To save time I always ask my butcher to trim them well. Another neat trick to quickly removing any residual fat or oil in a slow cooked dish is to dab crumpled sheets of clean paper towel over the surface of the pot. The paper towels will absorb the fats and are easily discarded. Unfortunately I was unable to source Chinese red dates this weekend but desperate to make the recipe regardless, I substituted chopped medjool dates. Ditto the rock sugar. After a quick scan of my pantry cupboards I figured Demerara sugar would work just as well.

These ribs are well on the way to becoming a firm family favourite. They garnered the thumbs up from everyone and are the perfect antidote for bleak wintry weather. Warming and unctuous they filled the house with an inviting aroma, slow cooking at its very best.

1.5 kg beef ribs
1/2 cup coriander leaves

Marinade
10 cloves garlic, crushed
1/2 cup hoi sin sauce

Braising Stock
4 long spring onions, roughly chopped
1 tablespoon fresh ginger, peeled and sliced
90 ml light soy sauce
60 ml Shaoxing (Chinese cooking wine)
18 red dates ( I substituted 8 medjool dates, diced)
3/4 cup roasted peanuts, unsalted
3 whole star anise
1 cinnamon stick
2 large pieces of orange peel (using a peeler)
3 cups chicken stock
1 1/2 tablespoons rock sugar, crushed (available from Asian supermarkets)( I substituted demerara sugar)

TO MAKE THE MARINADE, mix the garlic and hoisin together to create a paste. Combine the ribs with the marinade and set aside overnight in the fridge
FOR THE BRAISING STOCK, pound the shallots and ginger in a mortar and place in a heavy-based saucepan with remaining ingredients. Add the beef, ensuring the liquid just covers the beef.
BRING to the boil over high heat, stirring to combine. Reduce heat to low, cover tightly and simmer very gently for about 2 hours or until meat is tender. If the sauce has not reduced to desired consistency, remove the lid and continue to simmer gently and allow sauce to reduce.
CHECK the balance of flavours, sprinkle with coriander and serve (in the pot in which it was cooked, if desired, or transferred to a large bowl).


The Spruce / Maxwell Cozzi

In a large pan, add olive oil and sauté chopped onions and celery until translucent. Lightly season with salt and pepper.

The Spruce / Maxwell Cozzi

Add ground beef, season with salt and pepper, and sauté until browned and cooked through.

The Spruce / Maxwell Cozzi

Line a mesh colander with paper towels and drain beef mixture for about 5 to 10 minutes to remove excess oil. This also allows the filling to cool prior to wrapping.

Prepare your work station with a small bowl of cold water, wonton wrappers, and a tray for the finished wontons.

The Spruce / Maxwell Cozzi

Put a wonton wrapper on your work surface and place a heaping teaspoon of the meat mixture in the center of a wonton wrapper.

The Spruce / Maxwell Cozzi

Dip your finger in the water and moisten two adjoining edges of the wonton.

The Spruce / Maxwell Cozzi

Fold dry edges over meat mixture and seal with moistened edges, pressing firmly and sealing the triangular-shaped wonton closed. (When sealing, try and minimize the amount of excess air inside the wonton. Air will cause the wonton to "puff up" when fried.)

The Spruce / Maxwell Cozzi

Repeat with more wontons until all of the mixture is used.

The Spruce / Maxwell Cozzi

Heat canola oil in a medium pot on medium-high. The ideal frying temperature is about 375 F. If you do not have a thermometer, test the oil with a small piece of uncooked wonton wrapper and if the wrapper quickly bubbles and floats to the top, then the oil is ready.

The Spruce / Maxwell Cozzi

Fry no more than 4 wontons at a time so as not to crowd the pot. It only takes about 30 to 40 seconds on each side to fry the wontons to a golden color.

The Spruce / Maxwell Cozzi

Remove wontons from oil and drain on paper towels.

The Spruce / Maxwell Cozzi

Once wontons have cooled slightly, serve, with or without a dipping sauce.

The Spruce / Maxwell Cozzi

What's the Difference Between Wontons and Dumplings?

Wontons are basically fried dumplings that are filled with a mix of vegetables and meat, typically ground beef or pork. Wontons wrappers are typically thinner and made with wheat flour, whereas dumplings can be made from potato or wheat flour. Both can be boiled, steamed, or fried.

Variation

Feel free to substitute ground chicken, turkey, or pork as lower-fat alternatives. You can also fill wontons with shrimp or even crab and cheese.

How to Serve Wontons

While these wontons can be enjoyed as is, sometimes they're served with a dipping sauce. A simple sauce that is very easy to prepare is a mixture of equal parts ketchup and Japanese tonkatsu sauce. Another easy sauce idea is using a bottled jar of duck sauce (which is similar to a mixture of apricot preserves) and savory ingredients such as garlic, soy sauce, vinegar, and chili.

How to Store Beef Wontons

Like many fried foods, wontons are best the day they are made. However, they can be stored in the fridge for 2 to 3 days and reheated in a frying pan on the stove top in hot oil, so as to crisp up.

If you would like to make the filling ahead of time, it is good for up to two days in advance, and can be cooked and frozen ahead of time as well.