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Boiled Beef (Booild Beaf) Recipe


Ingredients:

  • 9 oz (250g) lean boneless beef
  • 5 tsp. sweet fermented glutinous rice wine (or rice wine)
  • 3 oz (100g) asparagus lettuce (substitute asparagus)
  • 4 1/2 oz (125ml) vegetable oil
  • 5 dried hot red chili (chilli) peppers
  • 20 whole Sichuan Peppercorns
  • 1/2 tsp. salt, or to taste
  • 3 oz (100g) scallions chopped into 2 inches long sections
  • 2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
  • 2 cups (500ml) beef stock
  • 5 tsp. hot and salted fermented soybean paste
  • 1 tsp. chili (chilli) oil

Directions:

  1. Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm).
  2. Slice the asparagus.
  3. Seed and chop the chili peppers.
  4. Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine.
  5. Mix well.
  6. Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion or ginger tossed into the oil .
  7. Add the chopped chili pepper and deep-fry until purplish-red.
  8. Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute.
  9. Add the stock and bring to a boil.
  10. Add the beef, stirring with a wok scoop to keep them separate.
  11. Boil the beef until it turns shiny.
  12. Remove, sprinkle with the chili oil , and serve.
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