| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | vegetable oil |
| 3 x ca. 450 g | Beef chuck, cut into 1 1/2 inch cubes |
| 1 Esslöffel | Ginger fresh, minced |
| 2 | Scallions minced |
| 1/2 Tasse | sherry dry |
| 3 Esslöffel | dark soy sauce |
| 1 | star anise whole |
| 1 Esslöffel | sugar |
|
1. 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.
2. 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.
This dish improves if prepared ahead of time and reheated. It also freezes beautifully.
9
|
|
Anmerkungen zum Rezept:
|
