Yes, you can make red cooked beef. But the recipe is slightly modified from red cooked pork so as to add extra spices for reducing the gaminess of beef. Well, the Chinese do consider beef gamey. In fact they think “foreign savages” who eat beef and consume dairy products smell like stale butter. Yet many areas in China have large repertoire of beef dishes, especially in the Northern and Western regions. Go figure!
After ranting about the lack of accuracy and authenticity in Chinese cooking articles by Western food writers in my previous posts, I have to point out there are exceptions. Occasionally I come across some insightful articles and eagerly study them. One such example was “The Glory of Red Cooking” in the March 2007 issue of Saveur magazine by Grace Young. The article meticulously retells the tradition and background of red cooking, and includes some very practical recipes. This article inspired me to embark on recording many Chinese cooking techniques I researched and used in my kitchen. One of the results of this pursuit is what I will be offering you during the next two weeks: The meaning of stir-fry.