红烧 牛腩 [Hongshao niunan] Red-cooked beef
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 1 Blanch the meat shortly in cooking water and drain
  2. 2 Heat 3 tablespoons of oil and fry the spring onions with the star anises until fragrant
  3. 3 Ad the pieces of beef and stirfry them until coated with the oil
  4. 4 Mix soy sauce, sweet beanpaste, sugar, corn starch and tomatopaste and add to the beef
  5. 5 Add the the water, bring it to the boil and simmer softly and uncovered for 40 minutes
  6. 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. 7 Garnish with chopped cilanthro
RECIPE BACKSTORY
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.