This braised beef is so delicious that you can’t stop eating it!
Ingredients
- Beef 700g
- Ginger 1 piece
- Cooking wine 2 spoons
- Doubanjiang 1 spoon
- Light soy sauce 2 spoons
- Dark soy sauce 1 spoon
- Rock sugar 1 handful
- Dried chili 5 pcs
- Fragrance leaves 2 pieces
- Eight anise 3 pcs
- Zanthoxylum bungeanum Appropriate amount
- Garlic 3 pieces
- Salt "It depends" 1 teaspoon
Steps
1. Wash the beef and cut it into pieces. You can cut it into larger pieces. It will shrink after being soaked in water.
2. Soak in clean water to remove blood, changing the water several times in between.
3. Pour cold water into the pot with beef, add ginger slices and cooking wine, and stir over high heat.
4. Prepare the spices. If you have onions at home, you can add some green onions.
5. After the water boils, a layer of white foam will float in the pot to remove impurities from the beef.
6. Take out the beef and rinse it thoroughly.
7. Drain and set aside.
8. Put oil in the pot, add an appropriate amount of rock sugar, and stir-fry over low heat until it turns into caramel color.
9. Add beef and stir-fry until browned.
10. Add various spices and stir-fry evenly.
11. Put a spoonful of soybean paste.
12. Two spoons of light soy sauce and one spoon of dark soy sauce.
13. Stir-fry evenly so that each piece of beef is coated with sauce.
14. Add water to cover the beef, bring to a boil over high heat, then transfer to an electric pressure cooker and pressure for 40 minutes. Add enough water at one time, do not add water midway.
15. After pressing for forty minutes, transfer to the same pot and reduce the juice over high heat.
16. When the sauce becomes rich, taste the sweetness and saltiness to see if you need to add salt according to your taste.
17. Save some soup, the bibimbap will be super delicious.
Tips
- The uneaten beef tastes even better the next day, a rice killer!
