Red Cooked Beef
The perfect warming dish for a cold winter's day.
- 5 dried black mushrooms
- 3 large dried Shittake mushrooms
- 1 large Daikon radish
- 2 green onions
- 2 cloves garlic
- 1 tablespoon minced ginger
- 2 pounds boneless stewing beef, cut into chunks
- 2 tablespoons flour, or as needed
- 3 tablespoons vegetable oil (olive oil can be used)
- 3 cups water , or as needed
- 1/4 cup light soy sauce
- 3 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 piece dried orange or tangerine peel
- 1 star anise, optional
- 2 teaspoons brown sugar
Reconstitute the dried mushrooms by soaking them in hot water until softened (20 to 30 minutes). Squeeze out any excess water and chop.
Peel and chop the Daikon radish. Chop the green onions on the diagonal into 1-inch pieces. Peel and chop the garlic. Mince the ginger.
Dredge the beef in the flour.
Heat the oil in a preheated wok or a large saucepan over medium-high heat. Add the garlic and ginger. Stir-fry for a few seconds, then add the beef and brown.
Add the water, 2 tablespoons dark soy sauce, the Chinese rice wine, dried orange peel and star anise. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour.
Add the vegetables and the remainder of the light and dark soy sauce. Simmer for another 30 minutes, or until the liquid is almost reduced. Stir in the brown sugar. Taste and season with salt and pepper if desired. Cook for 5 minutes more, and serve. Remove the dried orange peel and the star anise before serving.
Yield: 3-4 Servings