chinese

Crispy Braised Beef

Name: Crispy Braised Beef
Total time: 1 h
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 kg Beef (flank or brisket); 2 stalks Scallions; 50 g Ginger; 0.5 medium Onion; 1 stalk Celery; 1 medium Carrot; 50 ml Shaoxing wine; 30 g Cilantro; 5 g Dried tangerine peel; 5 g Cinnamon sticks; 4 leaves Bay leaves; 2 whole Nutmeg; 4 pods Cardamom pods; 1 pod Black cardamom; 8 slices Hawthorn slices; 1 tsp White pepper; 1 tsp Cloves; 3 pieces Star anise; 1 piece Long pepper (Bi Bo); 3 slices White atractylodes (Bai Zhu); 3 slices Galangal (Liang Jiang); 150 g Soy sauce; 2 tbsp Dark soy sauce; 2 tbsp Rock sugar; 1 tbsp White sugar; 250 g All-purpose flour; 100 g Glutinous rice flour; 50 g Baking powder; 50 g Cornstarch; 50 g Wheat starch

A unique Chinese crispy braised beef dish, featuring tender beef first braised with a rich blend of spices and then deep-fried in a special crispy batter. Served with various dipping sauces.

1h 4 servings老饭骨 Source

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Nutrition· per serving · estimated

600

Calories

50g

Protein

30g

Carbs

35g

Fat

Scale recipe

4 servings

Original recipe

Ingredients36 items

Produce

🧅Scallions2 stalks

🫚Ginger50 g

🧅Onion½ medium

🥬Celery1 stalk

🥕Carrot1 medium

🌿Cilantro30 g

🥕Baby carrots6 pieces

🥦Romanesco broccoli4 florets

Meat

🥩Beef (flank or brisket)1 kg

Dairy

🥚Mayonnaise2 tbsp

Pantry

🍶Shaoxing wine50 ml

醤油Soy sauce150 g

⚫Dark soy sauce2 tbsp

💎Rock sugar2 tbsp

🍚White sugar1 tbsp

🍚All-purpose flour250 g

🍚Glutinous rice flour100 g

⚪Baking powder50 g

🌽Cornstarch50 g

🌾Wheat starch50 g

🌻Cooking oil1 L

condimentMustard2 tbsp

🌶️Sriracha1 tbsp

Spices

🍊Dried tangerine peel5 g

🪵Cinnamon sticks5 g

🍃Bay leaves4 leaves

🌰Nutmeg2 whole

🌿Cardamom pods4 pods

🌿Black cardamom1 pod

🍎Hawthorn slices8 slices

🌶️White pepper1 tsp

🌿Cloves1 tsp

⭐Star anise3 pieces

🌶️Long pepper (Bi Bo)1 piece

🌿White atractylodes (Bai Zhu)3 slices

🫚Galangal (Liang Jiang)3 slices

Instructions

1
Prepare the beef by ensuring it is clean and ready for blanching. Do not cut it into smaller pieces yet.
2
Place the beef in a large pot with cold water. Add sliced scallions, ginger, onion, celery, carrot, and 2 tablespoons of Shaoxing wine. Bring to a boil and skim off any foam that rises to the surface.
0:10 timer
3
Add cilantro to the pot. Continue to skim off foam as needed.
4
Add the braising spices: dried tangerine peel, cinnamon sticks, bay leaves, nutmeg, cardamom pods, black cardamom, hawthorn slices, white pepper, cloves, star anise, long pepper, white atractylodes, and galangal to the pot. You can place them in a spice bag for easy removal later.
5
Add another 2 tablespoons of Shaoxing wine to the pot.
6
Remove the blanched beef from the pot and strain the liquid, discarding all the aromatics and spices. Place the beef into a pressure cooker.
7
Pour the strained braising liquid over the beef in the pressure cooker. Add the spice bag (if used), soy sauce, dark soy sauce, rock sugar, and white sugar. Add a bit more dark soy sauce for desired color.
8
Close the pressure cooker and cook for 30 minutes until the beef is very tender.
30:00 timer
9
While the beef is cooking, prepare the crispy batter. In a mixing bowl, combine all-purpose flour, glutinous rice flour, baking powder, cornstarch, and wheat starch. Mix thoroughly.
10
Once the beef is cooked, carefully open the pressure cooker. Remove the beef and slice it into thick, even pieces.
11
Add a drizzle of cooking oil to the flour mixture for the batter and mix until it forms a smooth, yogurt-like consistency. Adjust with a little water if too thick, or more flour if too thin.
12
Heat cooking oil in a wok to approximately 180°C (350°F). Dip each sliced beef piece into the prepared batter, ensuring it's fully coated, then carefully place it into the hot oil. Fry until golden brown and crispy.
13
Remove the fried beef from the oil and place it on a wire rack to drain excess oil. Slice the fried beef into individual serving pieces.
14
Arrange the crispy beef slices on a serving platter. Garnish with baby carrots and Romanesco broccoli. Drizzle with mustard, mayonnaise, and sriracha as desired for dipping.