Red-Braised Beef

Name: Red-Braised Beef
Prep time: 2 h 10 min
Cook time: 1 h 55 min
Total time: 4 h 5 min
Cuisine: Chinese
Ingredients: 1000 g Beef short ribs (wash with water, soak 2 hours, cut into 4 large pieces, each about 250 g); 10 g Scallion whites; 75 g Peanut oil (for stir-frying the beef); 1.5 g Sesame oil (1.5 g, for the final drizzle); 0.5 g White pepper (0.5 g); 5 g White sesame seeds (roasted, to garnish); 0.5 g MSG; 1 g Star anise; 10 g Garlic slices; 10 g Ginger slices; 30 g Soy sauce; 25 g Wet cornstarch (for thickening); 1 g Fine salt (for seasoning during stir-frying); 1000 ml Clear broth (for braising)

Korean-style braised beef stew: beef chunks are sautéed, seasoned, and slow-braised until tender, then finished with a cornstarch-thickened sauce for a soft, savory, fragrant dish.

4h 5m

Easy

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Ingredients

Beef short ribs (wash with water, soak 2 hours, cut into 4 large pieces, each about 250 g) 1000 g

Scallion whites 10 g

Peanut oil (for stir-frying the beef) 75 g

Sesame oil (1.5 g, for the final drizzle) 1.5 g

White pepper (0.5 g) 0.5 g

White sesame seeds (roasted, to garnish) 5 g

MSG 0.5 g

Star anise 1 g

Garlic slices 10 g

Ginger slices 10 g

Soy sauce 30 g

Wet cornstarch (for thickening) 25 g

Fine salt (for seasoning during stir-frying) 1 g

Clear broth (for braising) 1000 ml

Instructions

Soak and Cut

Wash the beef with water, soak for 2 hours, remove, and cut into 4 large pieces, each about 250 g.

Parboil to Remove Odor

Place water in a pot, add the beef pieces, and cook until medium done. Skim off the blood water and foam, drain and rinse, then cut into 1.5 cm cubes.

Stir-Fry to Season

Heat a wok, add the peanut oil, and when the oil reaches medium heat, add the beef cubes and stir-fry until just cooked through. Add 1 g fine salt and stir-fry to season.

Steam-Braise Until Tender

Line the bottom of a steam pot with a bamboo mat, place the beef on the mat, then add 1000 ml clear broth along with the star anise, scallion whites, ginger slices, and soy sauce. Cover with a ceramic plate, bring to a boil over high heat, then reduce to low heat and braise until tender.

Thicken and Finish

Remove the star anise, ginger, and scallion from the braised beef, transfer to the wok, add the garlic, MSG, and white pepper, thicken with the cornstarch slurry, drizzle with sesame oil, sprinkle with white sesame seeds, and serve.