Soy-Braised Beef
A classic Chinese dish where beef is simmered in a savory aromatic sauce until tender and flavorful.
Story
This Soy-Braised Beef focuses on infusing the meat with the flavors of star spices, soy sauce, and rock sugar through a slow simmering process.
Ingredients
Beef
as needed
Bay leaves
as needed
Star anise
as needed
Cinnamon stick
as needed
Sichuan peppercorns
as needed
Rock sugar
as needed
Water
as needed
Soy sauce
as needed
Oyster sauce
as needed
Salt
to taste
Instructions
1
Blanch the beef
Place the washed beef into a pot of boiling water and cook for 5 minutes, then remove.
2
Clean and soak
Rinse the beef to remove any blood or scum, then soak it in cold water to help the meat tighten.
3
Prepare aromatics
Place bay leaves, star anise, cinnamon stick, Sichuan peppercorns, and rock sugar into the pot.
4
Make the braising liquid
Pour in enough water to cover, then add soy sauce, oyster sauce, and salt. Bring to a boil over high heat.
5
Braise the beef
Once the liquid is fragrant, add the beef. Bring to a boil again, then cover the pot and simmer over medium heat.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
