• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 750g beef (leg meat), cut into fairly large
  • pieces
  • 2 tbsp oil
  • 2.3 litres water
  • Spices
  • 10g old ginger
  • 6 slices liquorice (kam choe)
  • 1 tbsp Szechuan peppercorns (fah chiew)
  • 4 star anise
  • 4cm piece cinnamon stick
  • 3/4 tsp peppercorns
  • 2 stalks spring onion
  • Seasoning
  • 35g rock sugar
  • 1 ½ tbsp rice wine
  • 3/4 tsp salt or to taste
  • 5 tbsp light soy sauce
  • 1/2 tsp dark soy sauce

Instructions

  1. Heat oil in a heavy-based stock pot, and fry spices until fragrant. Add beef and stir-fry for a while. Add seasoning and pour in water. Bring to the boil.
  2. Reduce the heat to low and stew for 1 ½-2 hours or until the meat is tender and the gravy is reduced.
  3. Remove the meat and slice thinly. Arrange the cut slices on a serving dish and pour the sauce over.

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