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