Stir-fried beef with fresh Chinese yam on rice
Crisp slices of fresh Chinese yam stir-fried with tender beef and sugar snap peas — strengthens the spleen and boosts qi, simple enough for sensitive constitutions.
- 23 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: An allergic constitution reacts easily, so meals should be simple and gentle, avoiding seafood and spice. Beef supports the spleen and stomach and builds qi and blood, fresh yam tonifies the spleen, lungs and kidneys and steadies protective qi, and sugar snaps harmonise the middle. Simple, mild ingredients keep resistance steady.
Method
Prep 15 min · Cook 8 min- 1Marinate the beef with the soy sauce, sugar, cornflour and a splash of water for 15 minutes, then mix in a little oil. Wearing gloves, peel and slice the yam and keep it in water.
- 2Heat oil in a wok, spread out the beef and sear until about 80% cooked; remove.
- 3Add a little more oil, fry the ginger, then stir-fry the yam and peas for 2 minutes with a splash of water. Return the beef, season with salt, toss and serve with rice.
Cautions
- Yam sap can make skin itch, so wear gloves when peeling; swap in chicken if beef doesn't agree with you.
Chef's tips
- Slice the beef across the grain for tenderness; stir-fry the yam for just 2 minutes so it stays crisp rather than slimy.
The TCM view
Beef is sweet and neutral, tonifying the spleen and stomach and boosting qi and blood. Chinese yam is sweet and neutral, tonifying the spleen, generating fluids, benefiting the lungs and securing the kidneys. Sugar snap peas strengthen the spleen and drain damp, and ginger settles the stomach. Gentle and neutral, it builds spleen and lung qi, keeping the body's defences firm.
