Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
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Chinese-Style Braised Beef1-1/2 lb stew beef, cut into 2” cubes1/4 cup flour4 tbsp peanut oil, divided1 tbsp garlic, minced1” ginger root, julienned2 bird’s eye chilies, chopped (can be substitute with 2 tbsp red pepper flakes)2 whole star anise1 cinnamon stick1/2 tsp fennel seeds1/2 tsp pink peppercorns4 whole cloves2 tbsp rice wine (like sake)2 cups beef broth4 tbsp dark soy sauce4 tbsp dark brown sugar1 bunch scallions, choppedSalt and pepper to tastePlace the beef in a large ziplock bag. Sprinkle with salt, pepper, and the flour. Seal the bag tightly and shake to coat each piece of meat.Heat 2 tablespoons of oil in the pressure cooker. Brown the beef in batches.  When all the beef is seared, remove the beef and set aside.Pour the remaining peanut oil to the pot, then add the ginger, garlic, scallions, chilies, cinnamon stick, star anise, cloves, fennel seeds, and peppercorns.  Cook, stirring often, until fragrant, about two minutes.Pour in the rice wine and scrape the bottom of the pan to gather all the flavor.  Allow the wine to almost evaporate, about a minute.Return the beef to the pan, then add the beef broth, soy sauce, and sugar. Stir, then taste the sauce and add salt, if needed.Seal the lid on the pressure cooker, wait for the valve to whistle, then turn down the heat to a simmer.  Let cook for 60 to 65 minutes.Turn off the heat and wait for about ten minutes to allow the pressure to escape through the hatch and remove the lid. Taste the sauce and adjust the seasonings, as needed.Serve the braised beef over rice.Approximate Nutritional Values: http://chinese.food.com/recipe/chinese-style-braised-beef-one-pot-357133

Chinese-Style Braised Beef


1-1/2 lb stew beef, cut into 2” cubes
1/4 cup flour
4 tbsp peanut oil, divided
1 tbsp garlic, minced
1” ginger root, julienned
2 bird’s eye chilies, chopped (can be substitute with 2 tbsp red pepper flakes)
2 whole star anise
1 cinnamon stick
1/2 tsp fennel seeds
1/2 tsp pink peppercorns
4 whole cloves
2 tbsp rice wine (like sake)
2 cups beef broth
4 tbsp dark soy sauce
4 tbsp dark brown sugar
1 bunch scallions, chopped
Salt and pepper to taste



Place the beef in a large ziplock bag. Sprinkle with salt, pepper, and the flour. Seal the bag tightly and shake to coat each piece of meat.

Heat 2 tablespoons of oil in the pressure cooker. Brown the beef in batches.  When all the beef is seared, remove the beef and set aside.

Pour the remaining peanut oil to the pot, then add the ginger, garlic, scallions, chilies, cinnamon stick, star anise, cloves, fennel seeds, and peppercorns.  Cook, stirring often, until fragrant, about two minutes.

Pour in the rice wine and scrape the bottom of the pan to gather all the flavor.  Allow the wine to almost evaporate, about a minute.

Return the beef to the pan, then add the beef broth, soy sauce, and sugar. Stir, then taste the sauce and add salt, if needed.

Seal the lid on the pressure cooker, wait for the valve to whistle, then turn down the heat to a simmer.  Let cook for 60 to 65 minutes.

Turn off the heat and wait for about ten minutes to allow the pressure to escape through the hatch and remove the lid. Taste the sauce and adjust the seasonings, as needed.

Serve the braised beef over rice.




Approximate Nutritional Values: http://chinese.food.com/recipe/chinese-style-braised-beef-one-pot-357133

  1. culinaryconfessional posted this