CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
CHINESE STYLE BEEF IN A STAR ANISE AND SOY MARINADE
Make and share this Chinese Style Beef in a Star Anise and Soy Marinade recipe from Food.com.
Provided by English_Rose
Categories Meat
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place all of the marinade ingredients in a bowl and mix well. Add the steak and mix to cover with the marinade. Leave to marinade for an hour.
- Heat the oil in a hot wok. Add the beef and the marinade and fry for 3-4 minutes until the meat is browned. Drain off any excess liquid from the beef that may arise from the cooking process.
- Add any vegetables you might wish to create a stir fry.
Nutrition Facts : Calories 127.8, Fat 6.8, SaturatedFat 0.9, Sodium 1009.3, Carbohydrate 8.8, Fiber 0.1, Sugar 7.3, Protein 1.9
CHINESE BEEF WITH ANISE HYSSOP
Make and share this Chinese Beef With Anise Hyssop recipe from Food.com.
Provided by Alia55
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine flank steak with chopped herb, soy sauce, brown sugar, and sherry.
- Marinate for several hours.
- Remove meat from marinade, reserving any remaining sauce.
- Heat wok or large skillet, add oil and stir-fry meat quickly over medium-high heat till brown.
- Add chicken broth and remaining marinade and heat through.
- Stir in cornstarch mixture and cook, stirring till thickened.
Nutrition Facts : Calories 313.2, Fat 16.3, SaturatedFat 4.8, Cholesterol 46.5, Sodium 1451.6, Carbohydrate 7, Fiber 0.2, Sugar 4.1, Protein 26.9
BEEF STEW WITH STAR ANISE
This is more like a soup with tender morsels of beef. I have yet to try this recipe but it looked delicious.
Provided by mell_2
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
- Skim off any form that rises to the surface of the liquid with a slotted spoon.
- Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
- Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.
ANISE BEEF
Provided by Marian Burros
Categories dinner, main course
Time 2h30m
Yield 10 to 16 servings
Number Of Ingredients 7
Steps:
- Trim as much fat as possible from the beef.
- If using a nonstick pan, no oil is necessary. Otherwise, heat oil in skillet. Add beef to hot pan and brown on all sides.
- Reduce heat to low and add soy sauce, 3 tablespoons water, sherry, star anise and five-spice powder. Cover and gently simmer meat until it is tender, about two hours, cooking for one hour on one side, and turning to cook after the first hour on the second side. Depending on the amount of fat, it will take 1 1/2 to 2 1/2 hours to cook.
- When meat is tender, remove from pan and cool. Add the remaining 1 cup water to the pan, and heat the juices to serve over meat.
- Serve meat at room temperature or chilled.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 171 milligrams, Sugar 0 grams
SPICY AND TINGLY BEEF
This recipe for a simple dish of mala beef comes from Jason Wang of Xi'an Famous Foods in New York, but as Wang puts it, "You can mala anything." Spicy chiles and tingly Sichuan peppercorns define mala, one of the many flavors of Sichuan cuisine, and though it can season beef, the same technique for a vivid, brilliant sauce can be applied to a big pile of sautéed mushrooms, or simmered tofu and sautéed greens. However you choose to make it, serve the dish over hot rice or simmered noodles and finish it with a little drizzle of Sichuan chile oil, if you've got it.
Provided by Tejal Rao
Categories dinner, meat, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the meat in a large pot and cover with cold water by about 2 inches; bring to a boil. Let boil for 3 minutes, then turn off the heat, drain the water and transfer the meat to a cutting board. When it's cool enough to handle, cut the meat into approximately 1-inch cubes.
- In the same pot, heat the vegetable oil over medium. Add the onion, scallions, ginger, garlic, star anise and dried red chiles, and sauté for about 30 seconds. Reduce heat slightly, and stir in Pixian sauce, letting it cook until the red oil rises. Add the beef, cooking wine, soy sauce and 2 cups water.
- Cover the pot and bring to a boil over high. Once the mixture is boiling, reduce heat to low so the liquid holds at a simmer, and cook for 30 minutes. Remove the lid and simmer for another 30 minutes, until meat is tender and the sauce is reduced. If the pan starts to dry out, exposing the meat, add a splash of water as needed.
- Once the meat is cooked, add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld. Serve over warm rice or noodles, and finish with a drizzle of Sichuan chile crisp.
CHINESE BRAISED BEEF WITH GINGER
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Provided by Good Food team
Categories Dinner
Time 3h35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium
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- Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add the beef and lightly brown all sides. Now add your cooking wine, light soy sauce, star anise, cloves, sugar, 3 cups of the water and bring everything to a boil. Then turn down the heat to simmer for about 75 – 90 minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, but not boiling. Stir the pot occasionally to avoid sticking or burning.
- After that, the sauce should be almost dry. This is a good time to skim out any excess fat. Then add the turnips and the last 2 cups of water. Allow the stew to simmer for another 30 – 40 minutes, until the turnip is soft and tender. Serve hot over rice.
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