Beijing Soy-Braised Beef

About Beijing Soy-Braised Beef - Beijing Cuisine

Sauced beef is a classic traditional dish in Beijing and a representative work of Beijing cuisine. The ingredients are carefully selected, the workmanship is fine, and the taste is salty and fresh. It is famous for roasting, boiling, frying, and popping. Beijing Soy-Braised Beef is widely popular in local families and restaurants.

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

Instructions

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 onions, ginger and garlic.
3. 3. Add the soy sauce beef and fry until the surface is slightly brown.
4. 4. Add beef shank, yellow sauce, 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 Notes

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 several dynasties, Beijing has brought together cooking techniques from all over the world. Roast duck, lamb, and noodles with soy sauce are world-famous, reflecting the grandeur and exquisiteness of northern cuisine. Sauced beef is a household name in Beijing. It is a must-have dish at festivals and family gatherings and is the epitome of Beijing cuisine’s food culture.