Potato Stewed Beef
A dish of beef and potato chunks braised together, finished with vinegar to reduce the sauce and garnished with cilantro.
Ingredients
beef chunks (blanched)
400 g
potato chunks
250 g
minced scallions
10 g
ginger slices
10 g
cilantro segments
a pinch
cooking wine
15 g
soy sauce
15 g
vinegar
15 g
sugar
to taste
salt
to taste
Sichuan peppercorns
to taste
Instructions
1
Step 1
Heat oil in a pan, add the minced scallions, ginger slices, and Sichuan peppercorns and stir-fry until fragrant. Add the blanched beef chunks and stir-fry until the color changes, then pour in the soy sauce, cooking wine, sugar, and salt and mix well.
2
Step 2
Transfer the beef chunks along with their juices into a clay pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes. Add the potato chunks and continue stewing until the potatoes are tender. Stir in the vinegar, reduce the sauce until thickened, sprinkle with the cilantro segments, and serve.
