Stewed beef
0
人做过这道菜
假泥要照顾好寄几
translated from/credit to於晨妈--"超级简单又美味的炖牛腩——高压锅版"
Tips: Sirloin is the best because of the certain fat content and it will be tender after stewing.
Tips: Sirloin is the best because of the certain fat content and it will be tender after stewing.
用料
| beef | 400g |
| garlic | 4 cloves |
| spring onion | 1 |
| oyster sause | 2 spoons |
| light soy sause | 3 spoons |
| dark soy sause | 1 spoons |
| sugar | 0.5~2 spoons |
| cooking wine | optional |
| star anise | 1(optional) |
Stewed beef的做法
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Peel the gralic cloves
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Wash the spring onion and chop into small pieces
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Cut the beef into cubes and wash with cold water.
Boil them with cold water.
When boiling, wash the beef again with cold water.
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Add ~2 bowls of water and all ingredients into the pressure cooker.
When steaming/boiling(by hearing the sound), let it stew for 20 min.
Ps. Using a pressure cooker is much quicker and more efficient to make the meat tender, but it is also OK to use a normal pot for a longer time, maybe 1~2 hours.
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Depressurize and stir evenly with high heat until the liquids are reduced and absorbed.
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Place on plate/container and sprinkle the chopped spring onions.
Done!
