Au Larm - Spicy Braised Beef - China

User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

In honor of the Chinese New Year I thought I would share a Chinese recipe. Au Larm comes the central-western part of China. This recipe you can find in the "Asia the Beautiful Cookbook."

Ingredients You'll Need

2 pounds flank or shank beef
2 medium onions
12 slices fresh ginger
10 cloves garlic
2-3 pieces tangerine peel or the peel of 1 mandarine
3 whole star anise
2 tablespoons vegetable oil
2 teaspoons Szechuan peppercorns*
2 teaspoons cracked black peppercorns
1/4 cup rice wine,* sake or dry sherry
3/4 cup dark soy sauce
3 tablespoons hoisin or sweet bean paste*


Cut the meat into 2 inch cubes and place in a deep saucepan. Add water to cover. Peel and quarter the onions and add to the pot with the ginger slices, 3-4 cloves of peeled garlic, the tangerine peel and star anise. Cover and bring to the boil. Skim the surface, then reduce heat and simmer for 21/2 hours.

Peel and chop the remaining garlic. In a wok or skillet fry the garlic in the oil with with the Szechuan and cracked pepper for 1 minute over medium heat. Add the remaining ingredients over medium heat and cook together, stirring, for about 2 minutes, then pour into the pot and return to the boil. Skim the surface again, cover and simmer for 45 minutes or until the meat is tender enough to break up with a fork. Remove the star anise and peel before serving with rice.

Questions, Comments & Reviews

More Great Recipes: Main Dish | Oceania
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart