Stewed Beef Strips

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-31-2008, 11:49 PM

Ingredients:

1 3/4 lb. (750g) lean boneless beef sirloin
5 tsp. [Only registered users can see links. ]
3 tbsp [Only registered users can see links. ], chopped in sections
3 cloves star anise
1 tsp. [Only registered users can see links. ], sliced
1 tbsp [Only registered users can see links. ], dissolved in 1 tbsp water
4 tbsp (60ml ) [Only registered users can see links. ]
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.

Stewed Beef Strips

08-31-2008, 11:49 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Stewed Beef Strips Ingredients: 1 3/4 lb. (750g) lean boneless beef sirloin 5 tsp. [Only registered users can see links. ] 3 tbsp [Only registered users can see links. ], chopped in sections 3 cloves star anise 1 tsp. [Only registered users can see links. ], sliced 1 tbsp [Only registered users can see links. ], dissolved in 1 tbsp water 4 tbsp (60ml ) [Only registered users can see links. ] 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. Stewed Beef Strips

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