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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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