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Braised Beef with Bamboo Shoots




Source of Recipe


Nicholas Zhou


Recipe Introduction


Chengdu-Szechuan) Style


Recipe Link: http://www.chinesefooddiy.com/

List of 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 Szechuan peppercorns
3 1/2 tbsp rice wine
1 star anise

Recipe



1. 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.

2. 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.

3. 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.