Chinese Beef with Carrots and Celery
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 3 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g hip steak (s)
- 150 g carrot (s), cut into sticks
- 150 g celery, cut into sticks
- 1 medium onion (s), cut into strips
For the marinade:
- 1 solo garlic, alternatively 4 - 6 toes
- 2 teaspoons sugar, brown
- 12 tablespoon soy sauce
- 4 tablespoon sherry, drier
- 250 ml vegetable stock
- 15 grains Szechuan pepper, pounded in a mortar
- 1 teaspoon chilli flakes
- 1 tablespoon oyster sauce
- Sesame oil for frying
- salt
- cornstarch
- Caramel
Print Recipe
Pin Recipe Instructions
- For the marinade, mix finely chopped garlic, brown sugar, soy sauce, sherry and approx. 50 ml vegetable stock.
- Cut the beef into thin strips approx. 5 cm long and place in the bowl with the marinade. Let it steep in the refrigerator for approx. 2 - 3 hours.
- Pour some sesame oil into the hot wok and sear the meat, preferably in about three stages, i.e. fry approx. 200 g in the wok, remove the meat and fry the next batch, etc.
- Set the roasted meat aside and fry the carrots, celery and onions briefly, they should still have a bit of bite.
- Now add the rest of the broth, the rest of the marinade, the Szechuan pepper and the oyster sauce and season with salt.
- Put the meat back to the vegetables and color the sauce a little with sugar couleur if necessary, bring to the boil and thicken the sauce with the starch dissolved in cold water until the desired consistency.
- Basmati rice goes well with it.
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