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Chinese Food Recipes >> Beef and mutton >> Braise Beef and Potatoes

INGREDIENTS
 
17oz (500g) lean boneless beef sirloin
1/2 lb. (250g) potatoes
1 large carrot
2 cups (500ml) water
1 tbsp coriander, chopped
1/2 tsp. scallion, shredded
1/4 tsp. fresh ginger, chopped
1/4 tsp. ground Sichuan Peppercorns
5 tsp. vegetable oil
1 tbsp soy sauce
2 tsp. salt, or to taste
RECIPE
 
  1. Braise Beef and Potatoes, Chinese food culture, recipe and picturesWash the beef and cut into (30mm) chunks. Place in a pot of cold water to cover and bring to a boil. Let boil 1 minute, then remove and drain the beef and set aside.
  2. Peel and wash the potatoes and cut into triangles or chunks the same size as the beef. Peel the carrot and dice or cut into small slices.
  3. Heat the water in a wok, or a pot or a casserole, and add the scallions, ginger, and ground peppercorn. Add the beef chunks and vegetable oil, and bring to a boil. Reduce the heat to a slow simmer. Cover and simmer for 1 hour, or until the beef is cooked but fork-tender. Add the potatoes, carrots, soy sauce, and salt. Continue simmering until the beef is tender, checking the water and replenishing if necessary . If excess water remains when the beef is cooked, reduce to the desired amount by boiling over high heat. Add the MSG (optional)and sprinkle the coriander over the beef and serve.
 
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