红烧 牛腩 [Hongshao niunan] Red-cooked beef


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Serves 6-8 | Prep Time 10 | Cook Time 75-80

Why I Love This Recipe

This recipe comes from a cooking book called 色香味食谱 :林美慧 家常菜 [Sexiang weishi : Lin Meihui jiachang cai] / 林美慧 [Lin Meihui] = Savory aesthetics : home-style easy Chinese cooking / Lin Mei-hui. Taibei: Culture & Life Publishing Company, 1998.

I love to use this book, because it has a lot of soups in it and because it proves that not all Chinese dishes are complicated.


Ingredients You'll Need

- 3 lbs of stewing beef, cut in bite-size pieces
- 3 tablespoons of oil
- 2 spring onions, sliced
- 2 star anises
- 2 tbsp of soy sauce
- 1 tbsp of sweet beanpaste
- 2 tbsp of sugar
- 1 tsp of corn starch
- 2 tbsp of tomatopaste
- 5 cups of water
- 2 cups of carrot chunks


Directions

1 Blanch the meat shortly in cooking water and drain


2 Heat 3 tablespoons of oil and fry the spring onions with the star anises until fragrant


3 Ad the pieces of beef and stirfried them until coated with the oil


4 Mix soy sauce, sweet beanpaste, sugar, corn starch and tomatopaste and add to the beef


5 Add the the water, bring it to the boil and simmer softly and uncovered for 40 minutes


6 Then added some big chunks of carrot and simmer for another 25 minutes till the liquid is reduced close to having the consistancy of a sauce.


7 Garnish with chopped cilanthro


Questions, Comments & Reviews



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