Chinese simmered beef with carrots

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

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

Asia
China
Sichuan
Main course

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.