Braised Beef with Beancurd

Name: Braised Beef with Beancurd
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 50 ml (2 fl oz) home-made chicken stock or quality store-bought fresh stock; 1½ tablespoons groundnut (peanut) oil; 1½ tablespoons Shaoxing rice wine or dry sherry; 2 teaspoons chilli bean sauce; 1 tablespoon light soy sauce; 2 tablespoons oyster sauce; 2 tablespoons finely chopped spring onions; 2 tablespoons coarsely chopped garlic; 450g (1 lb) fresh firm beancurd; 1 tablespoon finely chopped fresh ginger; 1 teaspoon sugar; 350g (12 oz) minced beef; 3 tablespoons finely chopped spring onions

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This is a quick and easy version of a great Chinese favourite that my mother use to make. It is comfort food at its best. Most of the Preparation Time is for draining the beancurd, to ensure that it is not too wet. An added bonus is that this dish can be cooked ahead of time and then gently reheated.

Ingredients

450g (1 lb) fresh firm beancurd
1½ tablespoons groundnut (

Method

Cut the beancurd into 1 cm(½ in) cubes and put into a sieve to drain for 10 Minutes. Then lay on kitchen paper to drain for another 10 Minutes.
Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and ginger, and stir-fry for 20 seconds.
Add the minced beef and stir-fry for 3 Minutes.