Stewed Beef Strips (Stewd Bef Streps)

Written By Lucy Pinder on Wednesday, September 9, 2009 | 10:28 PM


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


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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