Chinese Chilli Beef
Celebrate Chinese New Year with a fantastic oriental recipe from Gino D'Acampo.
Serve 6 people
Ingredients
400g stewing steak – could use shin or brisket
2 large spring onions
2 tablespoons groundnut or sunflower oil
2 slices fresh ginger
2 cloves sliced garlic
1 or 2 dried red chilli
2 medium sized potatoes
300ml chicken stock
2 tea spoons sugar
2 tea spoons rice wine (use dry sherry as alternative)
2 tea spoons five spice powder
2 tea spoons yellow bean sauce
2 tea spoons light soy sauce
1 tablespoon dark soy sauce
Preparation
Cut the meat into cubes of 2.5cm.
Cut the spring onions into pieces of about 5cm
Using a wok or frying pan heat 1 table spoon of oil and cook the beef cubes until they are brown all over then remove with slotted spoon and place on kitchen paper to drain. Discard used oil and fat from the beef but do not wash the pan.
Heat 1 tablespoon of oil and add chilli, garlic, ginger and spring onions and stir fry for 20 seconds stirring constantly, do not burn, add the beef cubes and cook for 2 minutes, stirring throughout. Pour into a large pan (that has a well fitting lid) and add the other ingredients. Bring the mixture to the boil and remove any fat that comes to the surface. Turn the heat down very low and cook for at least an hour with the lid on, stir after 30 minutes to ensure the beef does not stick to the pan.
Prepare the potatoes by peeling and cutting into 2.5cm cubes, add them to the pan after 1 hour and stir to ensure potatoes are well covered by the liquid. After 1½ hours test the meat, if it is tender increase the heat to reduce the liquid so that it thickens, if the meat needs longer leave on a low heat for another 30 minutes.
This dish can be served straight away or made in advance and reheated. If the sauce is too thick when reheating add a little boiling water.