Name: Chinese simmered beef with carrots
Cuisine: China
Ingredients: 2 spring onions, trimmed and coarsely chopped; 40 ml/1½ fl oz dark soy sauce; a dash of rice wine, sake or dry sherry; 750 g/1 lb 10 oz stewing beef, fat trimmed off, and cut into 1 cm/½ inch squares; 2 thin slices peeled fresh root ginger, finely chopped; vegetable oil, for frying; 1 tablespoon soft brown sugar; 2 garlic cloves, peeled and crushed; 450 g/1 lb young carrots, peeled; ½ teaspoon five-spice powder

Preparation info

Difficulty
Medium

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

2 garlic cloves, peeled and crushed
2 thin slices peeled fresh root ginger, finely chopped
2 spring onions, trimmed and coar

Method

Heat some oil in a heavy pan or casserole and stir-fry the garlic, ginger and spring onions until golden brown.
Add the beef and all the remaining ingredients except the carrots, then pour in enough cold water to cover the meat.
Bring to the boil and skim off any foam, then reduce the heat and simmer gently, partially covered, for about 1½ hours.

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Chinese simmered beef with carrots

Ingredients

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