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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
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.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
