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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