Braised Beef Strips

Name: Braised Beef Strips
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 750 g beef tenderloin; 20 g Shaoxing wine; 50 g scallion segments; 10 g wet starch; 5 g ginger slices; 3 cloves star anise; 50 g soy sauce; 25 g sesame oil; 5 g fine salt

A celebrated halal specialty from Jinan, made with beef tenderloin prepared in the traditional pa style. The dish features a rich reddish hue and tender, succulent beef.

3h 20m

Easy

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Ingredients

beef tenderloin 750 g

Shaoxing wine 20 g

scallion segments 50 g

wet starch 10 g

ginger slices 5 g

star anise 3 cloves

soy sauce 50 g

sesame oil 25 g

fine salt 5 g

Instructions

Blanch and Simmer the Beef

Place the beef in cold water to soak out the blood, then blanch in a pot of boiling water. Drain and rinse clean. Scrub the pot, add another 2000 g of fresh water, add the beef along with 20 g scallion segments and 2 g ginger slices. Bring to a boil over high heat, skim off the foam, cover tightly, and simmer over low heat for 2 to 3 hours until fully cooked. Remove and let cool.

Cut into Strips and Arrange

Trim off the fat skin and uneven edges from the cooked beef. Cut across the grain into strips 8 cm long, 3 cm wide, and 0.4 cm thick. Place the strips smooth-side down and neatly arranged in a bowl. Add 20 g soy sauce, fine salt, Shaoxing wine, scallion segments, 2 g ginger slices, star anise, and some of the original cooking broth. Steam over high heat for 20 minutes, then remove. Discard the star anise, scallions, and ginger. Drain off the broth and invert the beef strips onto a flat serving plate.

Thicken the Sauce and Pour

Pour the reserved steaming broth into a wok, add 20 g soy sauce, and bring to a boil. Thicken with the wet starch, drizzle in the sesame oil and stir to combine evenly, then pour the sauce over the beef. Serve.