Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups warm water
- 1 pound flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice wine
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups broccoli florets
Special equipment needed:
- Large bowl
- Whisk
- Skillet
- Wok
- Spatula
- Tongs
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Add the vegetable oil and warm water and mix until a dough forms. Knead the dough for 5 minutes until it is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Heat a skillet over medium-high heat. Add the flank steak and cook until browned, about 3 minutes. Remove from the skillet and set aside.
4. Heat a wok over medium-high heat. Add the vegetable oil, garlic, and ginger and stir-fry for 1 minute.
5. Add the oyster sauce, soy sauce, sesame oil, and rice wine and stir-fry for 1 minute.
6. In a small bowl, mix together the cornstarch and cold water until smooth. Add to the wok and stir-fry for 1 minute.
7. Add the broccoli and stir-fry for 2 minutes.
8. Add the flank steak and stir-fry for 1 minute.
9. Divide the dough into 8 equal pieces. Roll each piece into a circle about 6 inches in diameter.
10. Heat a skillet over medium-high heat. Place one of the dough circles in the skillet and cook until lightly browned, about 2 minutes. Flip and cook the other side for 2 minutes.
11. Repeat with the remaining dough circles.
12. To serve, place one of the laobing in a bowl and top with the beef and broccoli.
Time:
Preparation Time: 45 minutes
Cooking time: 15 minutes
Temperature: Medium-high heat
Serving Size: 8 servings
Nutritional Information:
Calories: 393
Fat: 15 g
Carbohydrates: 37 g
Protein: 24 g
Substitutions for Ingredients
- Flank steak can be substituted with chicken or pork
- Vegetable oil can be substituted with olive oil
- Oyster sauce can be substituted with hoisin sauce
- Rice wine can be substituted with dry sherry
Variations:
- The laobing can be filled with other vegetables such as bell peppers, mushrooms, or onions
- The laobing can be filled with other proteins such as shrimp or tofu
Tips and tricks:
- The dough should be kneaded until it is smooth and elastic
- The laobing should be cooked over medium-high heat for the best results
Storage instructions:
The laobing can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The laobing can be reheated in a skillet over medium heat for 2 minutes per side.
Presentation ideas:
The laobing can be served on a platter with the beef and broccoli.
Garnishes:
The laobing can be garnished with sesame seeds, chopped scallions, or chili flakes.
Pairings:
The laobing can be paired with a variety of sauces such as soy sauce, hoisin sauce, or chili sauce.
Suggested side dishes:
The laobing can be served with steamed rice, stir-fried vegetables, or a salad.
Troubleshooting advice:
If the laobing is not cooking evenly, try flipping it more often.
Food safety advice:
It is important to cook the laobing until it is golden brown and cooked through.
Food history:
Laobing is a traditional Chinese dish that has been enjoyed for centuries.
Flavor profiles:
The laobing has a savory flavor from the soy sauce and a slight sweetness from the rice wine.
Serving suggestions:
The laobing can be served as an appetizer, main course, or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese