Beijing Soy-Braised Beef

Ingredients

• Beef tendon 1000g
• Yellow sauce 200g
• 3 tablespoons soy sauce
• Cooking wine 2 spoons
• Rock sugar 20g
• 3 star anise
• 1 piece cinnamon
• 10 peppercorns
• Onion and ginger appropriate amount
• Salt as appropriate

Cooking Steps

1. 1. Wash and cut the beef in sauce into pieces, blanch it in water to remove the blood foam and set aside.
2. 2. Heat oil in a pot and sauté onion, ginger and garlic.
3. 3. Add soy sauce beef and stir-fry until the surface is slightly brown.
4. 4. Add beef shank, yellow sauce, green onion, ginger and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.

Cultural Tips

Beijing cuisine combines the essence of palace cuisine, official cuisine and folk snacks, and is the representative of northern China cuisine. As the ancient capital of many dynasties, Beijing has brought together cooking techniques from all over the world. Roast duck, mutton, and soy sauce noodles are world-renowned, embodying the grandeur and sophistication of northern cuisine. Sauced beef is a household name in Beijing. It is a must-have dish for festivals and family gatherings, and is the epitome of Beijing cuisine food culture.