Braised Beef Cubes with Peaches and Pears
A light, fragrant Zhejiang specialty featuring beef cubes braised with peaches and fresh pears.
Ingredients
beef leg meat (washed, cut into cubes)
750 g
peaches (about 400 g, peeled, pitted, halved)
3
Asian pears (about 400 g, peeled, pitted, halved)
3
raisins (washed)
50 g
potatoes (washed, peeled, cut into chunks)
120 g
onions (washed, minced)
100 g
tomatoes (washed, diced)
250 g
cooking oil
100 g
salt
to taste
black pepper
to taste
Instructions
1
Ingredient Preparation
Wash the beef and cut into cubes. Peel and pit the peaches and Asian pears, then cut each in half. Wash and dice the tomatoes. Wash, peel, and cut the potatoes into chunks. Wash and mince the onions. Wash the raisins. Set everything aside.
2
Stir-frying and Braising
Heat the pan and add the cooking oil. When the oil is moderately hot (about 60% of smoking point), add the onions and stir-fry until lightly golden. Add the beef cubes and sear until browned on the surface. Add the diced tomatoes and stir-fry briefly. Pour in an appropriate amount of beef broth (the liquid should not be too much). Bring to a boil over high heat, then reduce to gentle heat and braise for 1 hour. Add the peaches, pears, and potatoes and continue braising until tender. Season with salt, black pepper, and raisins to taste. To serve, plate the beef cubes and garnish with the peaches and pears.
