Five-Spice Beef
Tender braised beef seasoned with five-spice in Northeastern Chinese style, with a lingering aroma.
Ingredients
Beef (washed, blanched, drained)
500 g
Five-spice cinnamon bark
a pinch
Ginger
3 slices
Scallion
1
Soy sauce
to taste
Cooking wine
to taste
Sugar
to taste
Instructions
1
Prepare the Beef
Wash the beef, blanch it, and drain well.
2
First Boil for Flavor
Heat a wok, add oil, sear the beef until fragrant, then add cooking wine, five-spice cinnamon bark, and water. Bring to a rolling boil over high heat, then reduce to low and simmer until fully cooked. Remove the beef.
3
Braise and Reduce the Sauce
Wash the wok, heat it, add oil, and sear the beef until fragrant. Add soy sauce, sugar, and cooking wine, bring to a boil, then reduce to medium heat, turning the beef frequently to prevent sticking, until the braising liquid has evaporated and thickened. Remove the beef, let cool, then slice thinly and serve.
