Finely minced beef braised low-and-slow with soy sauce, five-spice, fried shallots, and rock sugar until it becomes a glossy, unctuous topping cascading over a bowl of hot steamed rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rice bowl with lid
Garnishes: soft-boiled egg, fried shallots, cilantro
Accompaniments: pickled daikon, bamboo shoot soup, blanched greens
Instructions
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1
In a heavy pot, cook ground beef over medium-high heat, breaking it into fine pieces, until browned — about 5 minutes.
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2
Add garlic and fried shallots. Stir for 1 minute until fragrant.
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3
Add soy sauces, rice wine, rock sugar, five-spice, and white pepper. Stir to coat the meat.
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4
Add water, bring to a boil, then reduce to a low simmer. Cover and cook for 40 minutes, stirring occasionally, until the sauce is reduced and glossy.
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5
Spoon the braised beef generously over bowls of hot steamed rice. Top with a halved soft-boiled egg and pickled daikon on the side.
Did You Know?
Lu rou fan is so fundamental to Taiwanese identity that when officials debated declaring it the national dish, it sparked passionate island-wide arguments about which region makes the best version.
Chef's Notes
Equipment Tips
- heavy pot or Dutch oven
- rice cooker
Garnishing
soft-boiled egg, fried shallots, cilantro
Accompaniments
pickled daikon, bamboo shoot soup, blanched greens
The Story Behind 滷肉飯(牛)
Lu rou fan is the soul of Taiwanese comfort food, descended from Hokkien braised meat traditions. This beef version maintains all the hallmarks — fried shallots, five-spice, soy sauce, slow braising — while substituting beef for the traditional meat. The dish represents Taiwan's democratic food culture: served everywhere from humble street stalls to upscale restaurants, costing as little as 30 New Taiwan dollars. Every family has their own recipe, passed down through generations.
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