|
|
Directions: |
|
|
|
| |
1. |
|
Trim fat, clean beef; cook with 2 stalks of green onion and 2 ginger slices in water. Add enough water so that meat can be totally submerged in water. Bring to a boil, and continue to cook 30 minutes. |
|
|
Play video
Control: on/off
|
| |
2. |
|
Remove from heat, let cool. Cut meat across grain into 1 inch wide, 2 inches long, 1/4 inch thick slices, set aside. Keep 1
cup of beef soup for next step. |
|
|
| |
3. |
|
Cut green onion into 2 inches long. Cut carrot diagonally into 1/4 inch thick slices. Heat 2 tablespoons oil in pan to very hot, stir-fry green onion and ginger 10 seconds. Add carrot, stir-fry 10 seconds. Add 1 tablespoon wine, 3 tablespoons soy sauce, and 1 tablespoon sugar. Pour in beef soup, cook for 2 minutes. Then remove from heat,
filter out green onion, ginger, and carrot; save soup for next step. |
|
|
Play video
Control: on/off
|
| |
|
|
|
|
|
|
|
Directions:
(continued) |
|
|
|
| |
4. |
|
Arrange beef slices in stoneware
slow cooker. Add beef soup. Cook on high for 4 hours or until meat is tender. Remove from slow cooker, save beef soup for Step 6. Place beef slices on platter; arrange carrot slices around the beef slices. Set aside.
|
|
|
Play video
Control: on/off
|
| |
5. |
|
Finely chop ginger and garlic into small bits. Finely chop green onion. Combine 1 tablespoon sugar, vinegar, 1/2 tablespoon cornstarch and 1/2 tablespoon cold water in a cup.
|
|
|
Play video
Control: on/off
|
| |
6. |
(a) |
Heat 2 tablespoons oil in skillet over high heat until very hot but not smoke.
|
| (b) |
Pour 1 tablespoon hot bean sauce, ginger and garlic bits into pan, stir-fry for 15 seconds.
|
| (c) |
Pour in beef soup from Step 4. Stir.
|
| (d) |
Add cornstarch mixture from Step 5. Stir constantly until smooth and thickened.
|
| (e) |
Stir in green onion bits.
|
| (f) |
Pour the sauce over beef slices. Serve with rice.
|
| |
|
Play video
Control: on/off
|
|
|
