beef floss recipe

How to Make Beef Floss: A Comprehensive Guide

Beef floss, or rougan, is a savory, fluffy delicacy loved for its umami-rich flavor and versatile use—from topping congee to filling pastries. Making it at home is simple with this step-by-step guide.

Ingredients: 500g beef chuck (or sirloin), 3-4 star anise, 1 cinnamon stick, 3 soy sauce spoons, 2 spoons oyster sauce, 1 spoon sugar, 1 cup water, cooking oil (for stir-frying).

Steps:

1. Prepare the Beef: Boil beef in water for 10 minutes to remove impurities. Drain and cool, then shred finely with forks or a knife.

2. Braise the Beef: In a pot, add shredded beef, star anise, cinnamon, soy sauce, oyster sauce, sugar, and water. Simmer on low heat for 1.5–2 hours until tender. Let it cool completely.

3. Shred and Dry: Shred the braised beef again into finer strands. Spread on a tray and air-dry for 30 minutes (or pat dry with paper towels).

4. Stir-Fry to Fluffiness: Heat 2 tablespoons oil in a wok over medium-low heat. Add beef strands, stir-fry continuously for 15–20 minutes. Break up clumps with chopsticks until dry and fluffy. Add a pinch of five-spice powder for extra flavor if desired.

5. Store: Let it cool, then store in an airtight container. It keeps for 2 weeks at room temperature or longer refrigerated.

Tips: Use lean beef for less oil; adjust spices to taste. Enjoy your homemade beef floss on toast, in salads, or as a snack!