Braised Beef with Potatoes
(Courtesy: Yuhong Sun)
1 lb flank steak
5 cloves garlic (5 tsp), thinly sliced
2-inch knob ginger root (½ oz, ¼ cup), cut into thin slices
1 tbsp cooking wine
4 tbsp vegetable or canola oil
4 dried red chili peppers (optional)
2 bay leaves
1 tbsp sugar
3 tbsp soy sauce
½ onion, sliced
3 cup water
2 green onion, cut into 1” lengths
1 tsp black pepper
1 tsp salt
Cut potatoes into 1” cubes. Cover potatoes in water and set aside.
Cut beef into 1” cubes. Place in a large pot and cover with cold water. Add cooking wine. Cover pan and turn heat to high.
When the water comes to a boil, drain beef into a heat-resistant colander and rinse under cold water.
Add oil to saute pan or wok. Put in chili peppers and bay leaves. Turn heat up to medium-high.
When oil is hot, add ginger and garlic. Saute for 2 minutes. Add beef, soy sauce and sugar.
Stir fry for 5 minutes. Add sliced onion and water. Add more water if necessary to cover all ingredients in the pan. Add green onions.
Cover pan, turn heat to medium and simmer for one hour. Remove green onion and chili peppers. Add salt and pepper.
Add potatoes and simmer for 20 minutes.
Garnish with sliced green onions and serve.
4 servings, 500 calories per serving
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.
Hack: For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!