Helen RandellChinese Spiced Beef
October 8th 2009 07:56
We had a fabulous asian inspired banquet at a friends house the other night. We started out with some spring onion pancakes, duck pancakes and spring rolls served with a delicious eggplant chutney. Then for mains we had son-in-law eggs, which are basically deep fried hard boiled eggs served with chicken mince and special sauces and chilli, chicken wrapped in bananas leaves and cooked with spices and I made a chinese spiced beef. For dessert we had a sesame sponge cake with honey icecream. It was all good!
The chinese spiced beef has a similar flavour to my Five spice pork belly. One of the things which I really like about this recipe though is that you basically create your own stock as you go to flavour the sauce.
I made this recipe the night before to be reheated at the banquet. My beautiful boy was kind enough to taste test the mix for me, and then he had to test again to make sure, and then again..... and again.... needless to say, I've been asked to make this one again soon!
Chinese Spiced Beef
from Jill Dupleix's Totally Simple Food
1kg stewing steak, cubed
2 tbs vegetable oil
3 tbs chinese rice wine
2 garlic cloves, bruised
3 thick slices ginger
3 spring onions
125ml soy sauce
3 tbs soft brown sugar
4 star anise
4 cinnamon sticks
8 dried chinese mushrooms
200ml hot water
500g pumpkin
Heat the oil in a flame proof casserole dish and brown the meat in batches. Return all meat to the pan and cover with cold water. Bring to the boil then immediately reduce to a simmer, skimming if necessary.
Stir in the rice wine, garlic, ginger, spring onions, soy sauce, sugar, star anise and cinnamon sticks. SImmer very gently, partly covered for 2 hours. Meanwhile, soak the mushrooms in the hot water.
Cut the pumpkin into 2cm cubes, discarding seeds and skin. Drain and halve the mushrooms.
Add the pumpkin and the mushrooms to the braise and cook uncovered for another 30 minutes. Serve with boiled rice.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
And I really want to try son-in-law eggs now - they sound very interesting.
Comment by Lara M
Love Speaks
Food Slate
Comment by Helen Randell
Rough Cooking
The son-in-law eggs were great. My friend made them a couple of weeks earlier for her and her fiancee. They were a little too enthusiastic, making a full-half dozen for the two of them. Apparently that's a bit too much eggy goodness - I'd recommend just half - one egg each.
Comment by Helen Randell
Rough Cooking
Comment by Anonymous