Entree: China – Qinghai – 牦牛肉炒 ➤ Máoniú ròu chǎo (Quick stir-fry of thinly sliced yak meat with aromatics and vegetables typical of Qinghai highlands)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) yak meat, thinly sliced across the grain
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) cornstarch (for marinade)
- 1 tsp (5 ml) sesame oil (for marinade)
- 2 tbsp (30 ml) vegetable oil for frying
- 1-inch (2.54 cm) piece ginger, minced, about 1 tbsp (6 g)
- 2 cloves garlic, minced
- 1 red bell pepper, sliced, about 1 cup (150 g)
- 1 small onion, sliced, about 6 oz (170 g)
- 3 scallions, cut into 2-inch (5 cm) pieces
- 1 tbsp (15 ml) light soy sauce (for cooking)
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) sesame oil for finishing
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken sauce)
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (454 g) yak meat, thinly sliced across the grain
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) cornstarch (for marinade)
- 1 tsp (5 ml) sesame oil (for marinade)
- 2 tbsp (30 ml) vegetable oil for frying
- 1-inch piece ginger, minced, about 1 tbsp (6 g)
- 2 cloves garlic, minced
- 1 red bell pepper, sliced, about 1 cup (150 g)
- 1 small onion, sliced, about 6 oz (170 g)
- 3 scallions, cut into 2-inch (5 cm) pieces
- 1 tbsp (15 ml) light soy sauce (for cooking)
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) sesame oil for finishing
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken sauce)
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the 1 tbsp (15 ml) soy sauce, Shaoxing wine, 1 tsp (5 ml) cornstarch, and 1 tsp (5 ml) sesame oil in a bowl. Add the sliced yak, toss to coat, and marinate 15–30 minutes.
2. Mix the 1 tbsp (15 ml) light soy sauce, rice vinegar, and sugar in a small bowl and set aside.
3. Heat a wok or large skillet over high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and sear half the yak in a single layer until browned but not fully cooked, about 1 minute per side. Remove to a plate and repeat with remaining 1 tbsp (15 ml) oil and meat. Set all meat aside.
4. Add a little more oil if needed, then stir-fry ginger and garlic 20–30 seconds until fragrant. Add onion and bell pepper and stir-fry 2–3 minutes until vegetables begin to soften but remain crisp.
5. Return the yak to the wok, pour the reserved sauce over, and toss quickly to combine. If you prefer a glossy sauce, add the cornstarch slurry and cook 30–60 seconds until sauce thickens and coats the meat.
6. Stir in scallions and finish with 1 tsp (5 ml) sesame oil. Adjust salt and pepper to taste and serve immediately with steamed rice or noodles.

1. Combine the 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil in a bowl. Add the sliced yak, toss to coat, and marinate 15–30 minutes.
2. Mix the 1 tbsp light soy sauce, rice vinegar, and sugar in a small bowl and set aside.
3. Heat a wok or large skillet over high heat until very hot. Add 1 tbsp vegetable oil and sear half the yak in a single layer until browned but not fully cooked, about 1 minute per side. Remove to a plate and repeat with remaining 1 tbsp oil and meat. Set all meat aside.
4. Add a little more oil if needed, then stir-fry ginger and garlic 20–30 seconds until fragrant. Add onion and bell pepper and stir-fry 2–3 minutes until vegetables begin to soften but remain crisp.
5. Return the yak to the wok, pour the reserved sauce over, and toss quickly to combine. If you prefer a glossy sauce, add the cornstarch slurry and cook 30–60 seconds until sauce thickens and coats the meat.
6. Stir in scallions and finish with 1 tsp sesame oil. Adjust salt and pepper to taste and serve immediately with steamed rice or noodles.