Braised Beef Flank with Fermented Bean Curd腐乳炆牛腩
Tender beef flank is slow-braised to perfection with aromatic fermented bean curd, garlic, and star anise, resulting in a rich and savory dish. This hearty meal pairs wonderfully with steamed rice.
01Ingredients
- 800g beef flank
- 2 tablespoons cooking oil
- 4 cloves garlic
- 2 slices ginger
- 2 pieces star anise
- 1 small cinnamon stick
- 3 cubes red fermented bean curd
- 1 tablespoon fermented bean curd liquid
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 500ml hot water or beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch mixture)
- 200g bok choy
Nutrition (per serving)520kcal
- Protein52.5g
- Carbs8.2g
- Fat28.3g
Fiber 1.2 gSodium 1240 mg
02Steps
- Blanch the beef flank in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly with cold water. Set aside.
- In a large pot or Dutch oven, heat cooking oil over medium-high heat. Add smashed garlic, ginger, star anise, and cinnamon stick. Sauté until fragrant, about 1-2 minutes.
- Add the blanched beef flank to the pot and sear until lightly browned on all sides, about 5 minutes.
- Add smashed red fermented bean curd and its liquid, soy sauce, dark soy sauce, oyster sauce, and sugar to the pot. Stir well to coat the beef.
- Pour in hot water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 90-100 minutes, or until the beef is tender. Stir occasionally.
- Once the beef is tender, if the sauce is too thin, stir in the cornstarch mixture gradually until the desired thickness is achieved.
- Serve the braised beef flank hot, garnished with blanched bok choy, and accompanied by steamed rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.