Braise Beef with Bamboo
Shoots
Ingredients
3 1/2 oz (100g) young
bamboo shoots, fresh or canned
1/2 oz (15g) rock sugar (or substitute)
2 1/4 lb. (1 kg ) lean boneless beef
4 tbsp (60 ml) vegetable oil
2 tsp. ginger, sliced
2 tbsp. salted fermented soybean
2 tsp. scallions, chopped
2 tsp. salt
10 whole Sichuan peppercorns
3 1/2 tbsp rice wine
1 star anise
Directions
- Soak the bamboo shoots in cold water
and cut into small pieces. Blanch quickly
in boiling water, drain, and rinse in
cold water. Set aside.
- Cut the beef into 1 inch (3 cm ) chunks
and place in a pot with cold water to
cover. Bring to a boil and skim off the
foam. Then add the ginger, scallion, peppercorns,
and star anise. Bring back to a boil and
add the sugar. Stir until it dissolves.
Turn the heat to low and simmer.
- While the beef is cooking heat the oil
until the surface ripples. Add the soybean
paste and stir-fry until it turns slightly
red. Add to the beef . When the beef has
cooked for about one hour, add the salt,
rice wine and the bamboo shoots. Stew
the beef another hour until it is very
tender, and serve.
