Rou jia mo is a beloved Shaanxi street food, often described as the Chinese version of a hamburger. Tender braised beef is stuffed into chewy, aromatic buns and soaked with braising liquid. Traditionally served with orange soda.
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1
Add beef to a pot with enough water to submerge it completely. Partially cover with a lid to prevent overflow, bring to a boil on high heat, then blanch to remove impurities.
2
Remove blanched beef and discard the blanching water. In a new pot, add oil and sugar, caramelize over medium-low heat until the sugar turns brown and foamy, then add fresh water with a lid for protection.
3
Bring the caramelized water to a boil on high heat until it turns amber, add the beef, soy sauce, and salt.
4
Add ginger, garlic, scallion stalks, cinnamon, cloves, fennel seeds, black peppercorns, Sichuan peppercorns, and optional licorice root. Simmer on low heat for 2 hours until beef is very tender.
5
While the beef braises, pour yeast into lukewarm water and let sit for 5 minutes if using active dry yeast (instant yeast does not require waiting).
6
Wrap baking soda in foil, heat in a cast iron skillet over medium heat for a few minutes to convert it to soda ash (a stronger alkaline). Cool, then add to the yeast mixture and stir to dissolve.
7
Add the yeast mixture to flour and roughly mix with a rubber spatula, then knead with a stand mixer on low speed for 8 minutes until smooth and non-sticky.
8
Cover the dough and let rest for 30 minutes. It will rise slightly but not double, as bai ji mo is a half-leavened bun.
9
Divide dough into 6 equal pieces. Roll each piece into a long strip, flatten with a rolling pin into a ribbon, then roll up from one side and tuck the end underneath.
10
Take another dough piece, flatten by hand, then use a rolling pin to roll into a thin pancake about ¼ inch thick and 3.5 inches in diameter.
11
Preheat a heavy-duty frying pan for 1 minute, add a small amount of oil and rub evenly. Place buns in and cover the lid on the first side to retain moisture, cooking about 2-3 minutes until lightly golden.
12
Flip the bun, remove the lid, and cook the other side for 2-3 minutes until lightly golden, maintaining a crispy texture.
13
Remove the tender beef and chop it finely on a cutting board. While chopping, spoon the braising liquid over the meat in batches until it can no longer absorb, ensuring the meat becomes very juicy.
14
Take a bun and slice it open from the middle, stopping before cutting all the way through. Use the knife tip to create a pocket inside.
15
Generously stuff the braised beef into the bun pocket, add another spoonful of braising liquid so the bread absorbs the flavors, optionally top with cilantro, scallions, or chili sauce.
16
Serve the rou jia mo immediately and enjoy with a glass of cold orange soda, the classic pairing in Shaanxi province.
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