Tea Infused Beef
A signature Zhejiang dish featuring tender beef infused with a rich tea aroma and no gamey odor; delicious served hot or cold.
Ingredients
beef (cut into small pieces)
500g
cooking wine
50g
soy sauce
75g
white sugar
25g
green tea
5g
red dates
25g
scallion segments
to taste
ginger slices
to taste
vegetable oil
to taste
cinnamon and star anise
a pinch
Instructions
1
Initial Boiling
Cut the beef into small pieces, place in a pot of cold water and bring to a boil. Skim off any foam that rises to the surface when the water is about to boil, then turn to low heat and simmer for 30 minutes. Drain and rinse the beef.
2
Braise and Reduce Sauce
Clean the pot, add a small amount of vegetable oil, then add scallion segments, ginger slices, and the beef and stir-fry briefly. Add cooking wine, soy sauce, white sugar, green tea, a pinch of cinnamon and star anise, red dates, and an appropriate amount of water. Bring to a boil over high heat, then turn to low heat and braise for about 1.5 hours. When the beef is tender and the tea fragrance is strong, turn to high heat to reduce the sauce until it thickens, then serve.
