Beef sirloin strips Stew Recipe
Ingredients:
1.75 lb(750g) lean boneless beef sirloin
3 tbsp scallions, chopped in sections
1 tsp ginger, sliced
4 tbsp (60ml) soy sauce
1 tsp salt, or to taste
5 tsp rice wine
3 cloves star anise
1 tbsp cornstarch, dissovled in 1 tbsp water
5 tsp sesame oil
Procedure:
1. Soak the beef in cool water for 15mins.
Wash off any blood.
Cook in boiling water to cover 10 mins.
Remove, rinse, and drain.
2. Place in a pot with 4 cups(1 litre) of water, half the scallions, and 1/4 tsp of 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 water if needed.
When the beef is fork-tender, drain, reserving the cooking liquid.
Let the meat cool enough to be handled.
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 (8cm by 3cm by 5mm).
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 20 mins.
Place the beef in a serving dish.
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, stir, until thickened. Sprinkle with sesame oil.
Pour the sauce over the beef and serve.
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