Red Braise Beef 红烧牛肉 (Sichuan style)
Even if you think that you’ve never tasted red braised beef or 红烧牛肉, you’ve probably have. This stew/soup/meat dish has got some familiar classic Chinese flavours. There’s soy sauce,...
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Cooking tools:
- Pot
- Pressure cooker
- Stove
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Measuring spoon
- Measuring cup
- Tongs
- Colander
- Ladle
- Mixing bowl
- Fork
- Spatula
Ingredients
- 1 kg Beef chuck
- 2 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- 1 tsp Sugar
- 1 ½ tbsp Chinese cooking wine
- ½ tsp White pepper powder
- ½ tsp Chicken Bouillon powder
- Salt to taste
- 750 ml Water
- 3 tbsp Oil
- 1 tsp Whole dried Sichuan peppercorns
- 1 stick Cassia bark OR Cinnamon bark
- 4 Slices of ginger
- 2 Bay leaves
- ½ cup Chopped onion
- 2 Whole dried chillies
- 1 ½ tbsp Fermented broad bean chilli paste
- 3 Star anise
- 1 Chinese black cardamom pod
- 3 Cloves
- 2 Green onion stems
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