Beef And Ginger Shao Mai Food

BEEF AND GINGER SHAO MAI

Steps:

• Combine all ingredients except won ton wrappers in large bowl; let stand 20 minutes to blend flavors.
• Place 2 teaspoons filling in center of each won ton wrapper.
• Pull edges up around filling, pleating slightly and pressing in below top of filling to form purse shapes.
• Tap lightly on work surface to flatten bottoms.
• (Can be prepared 2 weeks ahead. Freeze on baking sheet until firm. Transfer to plastic bags and freeze.Thaw before steaming.).
• Lightly oil vegetable steamer.
• Add 2 inches water to saucepan and bring to boil.
• Arrange shao mai in steamer, spacing slightly.
• Place steamer on saucepan; cover and steam until filling is firm, about 15 minutes.
• (Can be prepared 2 hours ahead. Cover and refrigerate. Resteam until warmed through, about 4 minutes.
• Serve hot.

CHINESE BRAISED BEEF WITH GINGER

Steps:

• Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
• Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.