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Taiwanese Meat Sauce (Lu Rou Fan)

Taiwanese meat sauce recipe (lu rou fan). This savory classic comes in aromatic Chinese five-spices and soy sauce in a simple braise for ground or minced meat. The best part you can make this on a stove or in an instant pot.
4.92 from 61 votes
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Course: Dinner, Lunch, Main Course
Cuisine: Chinese
Author: Linda


  • 1 pound noodles or rice of your choice
  • 1 pound ground beef or ground pork/chicken/turkey
  • 2 cups chicken broth
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoon light regular soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 star anise
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 5 shallots finely minced
  • 2 cloves garlic finely minced
  • 4 ounces fresh shiitake mushrooms diced
  • 1 stalk green onion chopped


  • Cook the noodles or rice according to package instructions. Drain. Add 1 teaspoon of sesame oil to noodles to prevent sticking.
  • In a small bowl, combine the chicken broth, Shaoxing rice wine, dark soy sauce, oyster sauce, regular soy sauce, five-spice powder, and brown sugar. Set aside.
  • Heat a wok over medium-high heat. Add in the sesame oil. Add in shallot and garlic, and cook for 1 minute. Push aside the shallot to one side. Stir in the ground beef and break it to smaller pieces. Cook for 2 minutes. Add in the mushrooms and star anise. Toss everything in the wok together.
  • Pour in the broth/soy sauce mixture and bring to a simmer. Adjust the seasoning with soy sauce, if needed. Cover and reduce the heat to low and simmer for 10-15 minutes. The sauce will still be very thin.
  • Stir in the green onions. Serve the ground beef mixture over rice or noodles.


To make in an instant pot: press saute and wait until the panel shows hot. Add the sesame oil, shallot, and garlic. Saute for 10 seconds or until fragrant. Add the beef, mushrooms, and break it further to smaller pieces. Saute for another 3 minutes. Add the broth/ soy sauce mixture and star anise. Seal the instant pot lid and valve. Press manual on high for 30 minutes, then do a quick release for 10 minutes. Stir in the green onion and serve the meat mixture over rice or noodles.