Stewed Beef with Hot Bean Sauce

Name: Stewed Beef with Hot Bean Sauce (Yu hsiang niu nan)
Cuisine: Chinese
Ingredients: 1 tablespoon ginger (chopped); 2 carrots; 1 tablespoon hot bean paste; 1 tablespoon garlic (chopped); 1 tablespoon wine; 2 green onions; 1 teaspoon sugar; 3 tablespoon white soy sauce; 2 slices ginger; 1 green onion; ½ tablespoon brown peppercorn; 2 tablespoons oil; 1-¼ pounds beef (brisket or short rib); 1-¼ pounds beef (brisket or short rib); 1-¼ pounds beef (brisket or short rib); ½ tablespoon cornstarch; 2 tablespoons chopped green onion; 1 tablespoon sugar; ½ tablespoon vinegar; 7-½ oz. vegetable

Yu hsiang niu nan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds beef (brisket or short rib)
1 green onion

Asia
Taiwan
Shengtu
Sichuan
Chungking

Method

Clean the beef and cook it with green onions and ginger in 10 cups boiling water for 1 hour.
Remove and let cool. Slice into pieces, (1 inch wide by 2 inches long by ⅙ inch thick) and arrange sliced beef in big bowl or soup plate.
Heat 2 tablespoons oil in frying pan, fry peppercorn, green onions and ginger. Add wine, soy sauce, sugar, and 1 cup beef