红烧 牛腩 [Hongshao niunan] Red-cooked beef
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
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