Ingredients:
1 3/4 lb. (750g) lean boneless beef sirloin
5 tsp.rice wine
3 tbsp scallions, chopped in sections
3 cloves star anise
1 tsp.ginger, sliced
1 tbsp cornstarch, dissolved in 1 tbsp water
4 tbsp (60ml ) soy sauce
5 tsp. sesame oil
1 tsp. salt, or to taste
5 tsp.rice wine
3 tbsp scallions, chopped in sections
3 cloves star anise
1 tsp.ginger, sliced
1 tbsp cornstarch, dissolved in 1 tbsp water
4 tbsp (60ml ) soy sauce
5 tsp. sesame oil
1 tsp. salt, or to taste
Directions:
1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse and drain.
2. Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).
3. Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in a steamer and steam for 20minutes. Place the beef in a serving dish and pour the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook , stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.
1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse and drain.
2. Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).
3. Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in a steamer and steam for 20minutes. Place the beef in a serving dish and pour the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook , stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.
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