My Braised Beef With Carrots (Cantonese Style)
This fragrant and tender beef is so comforting to eat and I love having it heaped over some simple steamed rice so the rich sauce soaks into it. Sweet carrots give a vibrant pop of orange.
You can find many different recipes for this dish online, but this is how I like to make it.
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Ingredients
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To prepare the beef:
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550 g diced beef,
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1 tbsp cornflour mixed into 200 ml cold water,
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Main ingredients:
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2 carrots, sliced into rounds,
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2 inches fresh ginger, peeled and sliced finely,
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2 star anise,
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2 tbsp shaoxing wine,
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1 tbsp fermented soy bean paste,
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1 tbsp hoisin sauce,
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1 tbsp oyster sauce,
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1 tbsp dark soy sauce,
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1 tbsp runny honey,
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1 tsp garlic purée paste,
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2 bay leaves,
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1/2 tsp five spice,
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1 pinch white pepper to season
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1 tbsp vegetable oil for frying
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To garnish:
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Sliced spring onion greens
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To serve:
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Steamed white rice
Cooking Instructions
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1
Add the beef to the cornflour/water mix and leave for 20-30 mins. Drain off all the liquid. Set aside. Heat a large saucepan up over a medium heat and add in the vegetable oil. Once hot add in the sliced ginger and garlic. Fry for a few seconds until fragrant.
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2
Add the soy bean paste, hoisin sauce, oyster sauce and five spice plus the honey and fry for a further minute cooking out the spice a bit and until the paste dissolves down.
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3
Next add in your prepared beef and mix until coated well in the sauce then add in the shaoxing wine and the bay leaves. Cook until the beef is browned off a little on all sides. Pour enough water to cover the beef. Season with white pepper and add the dark soy sauce and the star anise. Stir.
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4
Simmer with a lid on for 30 mins, then add in the carrots (if a touch more water is needed at this stage and the sauce has reduced down a lot then add it now), stir, then re-add the lid. Continue to simmer gently for a further 15-20 minutes.
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5
Once the beef and carrots are tender and the sauce reduced down and glossy serve up over steamed rice and garnish with some spring onion. Remove the star anise and bay leaves before eating. Enjoy! :)
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