Braised beef with beancurd and vegetables (Chinese cooking for Australians)

 

For 4 servings

• 500 gr lean frying steak, cut into bite-sized cubes
• 35 ml meat marinade (recipe below)
• 7 ml cornflour
• 5 ml sesame oil
• 6 dried black mushrooms, soaked
• 90 gr canned bamboo shoots, drained and sliced
• 60 gr frozen green peas, green beans or snowpeas
• 60 gr canned button mushrooms, drained
• 1 medium carrot, sliced
• 1 large onion, cut into ¾ inch (2 cm) squares
• 3cloves garlic, minced
• 3 slices fresh ginger, minced
• ½ fresh red chilli
• 10 cubes fried beancurd
• 60 ml vegetable oil

Sauce

• 250 ml water
• 5 ml chicken stock powder
• 15 ml dark soy sauce
• 30 ml oyster sauce
• 5 ml white vinegar
• 10 ml sugar
• 5 ml sesame oil
• 7 ml cornflour
• Pinch of white pepper

Preparation

1. Season the meat with meat marinade, cornflour and sesame oil and leave for 45 minutes.
2. Squeeze water from black mushrooms, remove stems and slice.
3. Cut beans, if used, into 1½ inch (4 cm) pieces and drop into boiling water to parboil for 1 minute ; if using frozen peas thaw in boiling water and drain, or if using snowpeas, remove string and rinse.
4. Cut large button mushrooms in kalves, horizontally.
5. Mix sauce ingredients in a bowl.

Cooking

1. Heat oil in a wok and fry beancurd cubes on moderate heat for 2-3 minutes ; remove and drain.
2. Add garlic and fry briefly, then add drained beefand stir-fry on high heat for 2 minutes ; remove and keep warm.
3. Stir-fry vegetables for 2 minutes, then pour in the sauce ; bring to a boil, return meat and beancurd, cover and braise on moderate heat until the sauce thickens and meat, beancurd and vegetables are tender.
4. Garnish with finely chopped coriander and shallot.

Meat marinade (Makes about 250 ml)

• 45 ml vegetable oil
• 45 ml water
• 30 ml dry sherry
• 30 ml light soy sauce
• 15 ml dark soy sauce
• 7 ml sesame oil
• 5 ml salt
• 10 ml sugar
• 2 ml white pepper
• 8 slices fresh ginger, minced
• 2 cloves garlic, minced

1. Measure ingredients into screw-top jar.
2. Shake well and keep refrigerate until needed.

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