Recipes

红烧　牛腩　[Hongshao niunan] Red-cooked beef

• Cooking Time: 75-80
• Servings: 6-8
• Preparation Time: 10
• - 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

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 stirfry 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

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.

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Author: Lin Meihui