Red-cooking Beef Recipe

The best way to enjoy leftover beef in this red-cooking beef recipe, the beef are tender and full-flavored after the gentle simmer, mouth-watering indeed.

Red-cooking beef recipe

Pot, wok, bowl, plate.

14 oz./400g beef

2 potatoes, peeled, cut into small cubes

3 slices ginger

1/2 stalk scallion, chopped

3 tbsps.white sugar

2 tbsps.light soy sauce

1-2 cups stock

3-5 tbsps.vegetable oil for stir-frying

1. Cut the beef cross the grain into 1-inch cubes.

2. Bring a large pot of water to a boil, then place beef into boiling water and parboil for 1-2 minutes, drain well in a colander and place into a bowl (P1).

P1

3. Heat oil in a wok until shimmering on the bottom but not yet smoking, add 3 tbsps.white sugar and melt in the oil, saute ginger briefly until aromatic, about 30 seconds (P2).

P2

4. Place the beef back into the wok, stir fry over medium heat for a while, swirl into 2 tbsps.light soy sauce as you cook (P3).

P3

5. Pour into 1-2 cups stock, bring to a gentle boil, then dail down to a simmer for another 1 hour (P4).

P4

6. Add potato and continue to cook until soften, about 20 minutes.

7. Remove from the wok to a plate, garnish with chopped scallion before serving if desired (P5).

P5