Braised Beef with Ginger and Chili

This dish is essentially a variation of goulash. The process is similar, but the ingredients are slightly different. The beef in the pot is accompanied by Asian spices, ginger, chili, and soy sauce. The dish is served with steamed rice, and it also pairs well with steamed vegetables.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 6

Ingredients

  • pieces Oil, vegetable oil, canola

  • 6 pods Garlic, fresh

  • 5 pieces Onion, young

  • 1 piece Chili peppers, red chili, fresh

  • pieces Ginger, fresh

  • 1.5 kg Meat, beef, side

  • 2 spoons Wheat flour, white, multi-purpose

  • 1 teaspoon Spices, nutmeg, ground

  • 2 teaspoons Sugar, white

  • 4 spoon Alcohol, Wine, White

  • 3 spoons Soy sauce, shoyu

  • 500 ml Soup base, beef, cube

Steps

  1. Peel the garlic and slice it thinly. Clean the spring onions, wash them, and slice them into rings. Peel the ginger and grate it finely. Wash the chili, clean it (remove the stem and seeds), and chop it finely. Wash the beef, pat it dry, and cut it into 2.5 cm pieces. Coat the beef pieces with flour.

  2. Heat two tablespoons of oil in a large pot. Add the garlic, the white part of the spring onions, ginger, and half of the chili to the hot oil. Stir continuously and fry for 2 to 3 minutes, being careful not to let the garlic brown.

  3. Transfer the contents of the pot to a plate, and add another tablespoon of oil to the pot. In the hot oil, fry the beef pieces in two or three batches (add more oil if needed).

  4. Once all the beef pieces are fried, return the fried mixture of garlic, chili, ginger, and spring onions to the pot. Add the five-spice mix and fry while stirring continuously for 1 minute. Then return the beef pieces to the pot. Sprinkle them with sugar and stir until all the sugar has dissolved. Add the sherry and use a spatula to scrape the bottom of the pot to release any caramelized bits from cooking the meat.

  5. Once most of the sherry has evaporated, add the soy sauce and broth. Mix everything well and bring to a boil. Then reduce the heat and cover the pot. Cook the dish on low heat (with a very gentle simmer) for 90 minutes or until the meat is tender. Stir occasionally and add more liquid (broth or water) if needed.

  6. At the end, stir in the green part of the spring onions and the remaining half of the chili. Cook for another 5 to 10 minutes, stirring occasionally, then remove the pot from the heat. Serve the dish on plates with cooked rice.

Nutrition Information (Per 100g)

  • Calories: 136.89 kcal
  • Fat: 4.28 g
    • Saturated Fat: 0.97 g
  • Carbohydrates: 2.4 g
    • Sugars: 0.23 g
  • Protein: 18.33 g
  • Fiber: 0.17 g

Advice

The addition of flour can be completely omitted. The Chinese five-spice mix can be prepared at home.