Red-Braised Beef
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | pounds |
beef chuck
cut into 1 1/2 inch cubes |
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 2 | each |
scallions, spring or green onions
minced |
|
| ½ | cup |
sherry
dry |
*
|
| 3 | tablespoons |
soy sauce, dark
|
|
| 1 | whole |
star anise
|
*
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1.4 | kg |
beef chuck
cut into 1 1/2 inch cubes |
|
| 15 | ml |
ginger
minced fresh |
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 118 | ml |
sherry
dry |
*
|
| 45 | ml |
soy sauce, dark
|
|
| 1 | whole |
star anise
|
*
|
| 15 | ml |
sugar
|
|
Directions
In a saucepan, heat oil over high heat until just smoking and brown beef cubes.
Add minced ginger and scallions and stir fry until aromatic, about 30 seconds.
Add sherry, soy sauce, star anise, sugar, and 1 cup of water.
Bring to a boil, reduce heat to low, and simmer until meat is tender when pricked with a fork, 45 minutes to 1 hour.
There should be about one-third of cooking juices left.
If there is more, remove meat and boil liquid over high heat to reduce.
Serve meat in juices.
