Lotus Leaf Braised Beef Steak

Name: Lotus Leaf Braised Beef Steak
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 800 g beef steak (rinsed to remove blood); 2 kg Huizhou-style braising broth; lotus leaves, to taste; 50 g chili powder; 20 g cumin powder; 20 g beef sauce; 3 g chopped scallions; 200 g flatbreads

Lotus Leaf Braised Steak

Steak is braised in Huizhou-style brine, deboned and sliced, then wrapped in lotus leaves and steamed. Serve with dipping sauce and griddle cakes.

1h 10m

Easy

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Ingredients

beef steak (rinsed to remove blood) 800 g

Huizhou-style braising broth 2 kg

lotus leaves to taste

chili powder 50 g

cumin powder 20 g

beef sauce 20 g

chopped scallions 3 g

flatbreads 200 g

Instructions

Braising

Rinse 800 g of beef steak under running water to remove the blood, then drain it and place it directly into a pot containing 2 kg of Huizhou-style braising broth. Bring the broth to a boil over high heat, then reduce the heat and braise for 40 minutes, until the beef is about 80% cooked. Remove the beef, remove the bones, and cut the meat into slices 0.5 cm thick.

Wrapping and Steaming

Wrap the beef bones and sliced beef in lotus leaves. Place them in a steamer and steam over high heat for 20 minutes. Remove them and arrange on a serving plate.

Preparing the Condiments and Serving

Mix 50 g of chili powder with 20 g of cumin powder in a small bowl. Put 20 g of beef sauce in another small bowl and garnish with 3 g of chopped scallions. Serve the condiments with the beef. At the table, open the lotus leaves, dip the beef into the condiments, and eat it wrapped in the flatbreads.