I must admit that I've always been hesitant to cook dishes that stray far from my culinary comfort zone or originate from cultures I'm not deeply familiar with. 

However, I've recently decided to cast my fears aside. So, instead of trying to replicate dishes I've tasted in restaurants or seen online, I've chosen to go with the flow. In other words, I decided to use ingredients I personally enjoy and infuse them with a Romanian flair. 

And this is exactly how this delightful dish was born. We absolutely love every bite of it, and I'm confident you will, too. This being said, here's how to make a batch of this East Meets West Beef Fusion.

Ingredients and Preparation

• ‍Beef Marinade: Start with 300g of extremely thinly sliced beef. Season with salt, ½ teaspoon of granulated garlic, ½ teaspoon of granulated ginger, ½ teaspoon of granulated onion, and 2 tablespoons of water. Massage the meat until all the liquid is absorbed. Mix 1 tablespoon of cornstarch with water and pour over the beef.

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• Stir well, cover, and set aside.‍
• Vegetable Stir-Fry: Slice one stick of celery, julienne one carrot, chop one cup of fresh cabbage, and half a cup each of leeks and zucchini. Stir-fry these vegetables in a pan with a tablespoon of oil and a pinch of salt for about a minute.

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• Place them at the base of the serving plates.

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• Sichuan Oil Mixture: Add 3 tablespoons of grape seed oil to a pan along with thinly sliced ginger, one green onion, four cloves of garlic, and 2 teaspoons of Sichuan peppercorns.

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• Sauté for a minute over medium heat.
• Then add 2 tablespoons of sambal oelek (or to taste), one tablespoon of honey, and one tablespoon of soy sauce.

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• Cook for a minute on low heat. Add 2.5 cups of water, cover, and bring to a boil. Simmer for 5 minutes. Remove the Sichuan peppercorns with a strainer.
• Add the marinated beef and cook on high heat for a few minutes until the beef is cooked. 

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Note: If the sauce is too thin, thicken it with a mixture of 1 teaspoon of cornstarch dissolved in 2 tablespoons of water.

• ‍Romanian Twist: Marinate one cup of Sauerkraut with a tablespoon of sambal oelek while preparing the rest. Briefly cook this mixture in a teaspoon of oil.

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• Top the beef and vegetables with this spicy Sauerkraut, fresh chili peppers, parsley, and green onions.
• Serve with rice.

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Interesting Facts about Sauerkraut

Sauerkraut is a very traditional ingredient in Romania, often celebrated for its tangy flavor and health benefits. Made from fermented cabbage, it's a staple in many Romanian kitchens. 

That's why, for this precise recipe, Sauerkraut adds a unique European twist, blending seamlessly with the Asian-inspired flavors.

Substituting with Kimchi

If Sauerkraut isn't available, feel free to replace it with good-quality Kimchi. Just skip the sambal oelek, as Kimchi already packs a spicy punch.

FAQs: 

Let's understand the dish a little bit better and check out some questions that might come to mind when reading these lines.

Q: How to Eat Sauerkraut?

A: Sauerkraut can be eaten raw or cooked. It's commonly used as a side dish, in sandwiches, or as part of recipes like this one.

Q: What Does Sauerkraut Taste Like?

A: Sauerkraut has a distinctive sour and tangy taste, with a hint of crunchiness from the cabbage. Its flavor can vary depending on the fermentation process.

Q: Sauerkraut vs Kimchi

A: While both are fermented cabbage dishes, Sauerkraut is milder and more sour. In contrast, Kimchi is spicier and often includes additional ingredients like radishes and seasonings.

Q: Can I Use Different Types of Beef?

A: Absolutely! Feel free to use any cut of beef that cooks quickly and is tender.

Q: Is This Dish Spicy?

A: The spiciness can be adjusted according to your preference. Sambal oelek and Sichuan pepper add a significant heat level, so use them as per your taste.

Conclusion: Share Your Experience!

I hope you'll try out this fusion dish. It's a delightful mix of flavors that embodies the adventurous spirit of fusion cooking. Don't forget to tag us when you make it – we'd love to see your creations!