Comprehensive list of beef recipes

Sauce beef

Ingredients: 1 piece of beef shank, about 1000 grams, 100 grams of yellow sauce, 3 tablespoons of cooking wine, about 45 ml, 1 teaspoon of Sichuan peppercorns About 5 grams, 1 small piece of cinnamon, 1 tablespoon of soy sauce, about 15 ml, 2 teaspoons of salt, about 10 grams, 1 tablespoon of white sugar, about 15 grams, 1 small piece of ginger, 2 star anise, 1 green onion.

Method ① Wash the surface dirt of the beef tendon with running water, put the whole piece into a cold water pot and cook over high heat. After boiling, skim off the blood foam on the water surface, and cook while skimming, for about 15 minutes. The blood and water inside will be cleared away. Remove the meat pieces and drain the water. ②Put the beef tendon meat into a soup pot, add hot water until the meat surface is completely covered, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onion slices, ginger slices and pepper, aniseed, and cinnamon put into a gauze bag. Cover and simmer over high heat for half an hour, then lower the heat and simmer for more than 2 hours. Finally, lift the lid and simmer over high heat for 15 minutes to allow the meat to be evenly flavored. ③ Take out the beef tendon meat, place a pair of chopsticks on a large bowl, put the meat on it and drain it to cool. ④ Let the beef cool completely and the surface becomes firm, then you can slice it. When cutting, it should be against the direction of the fiber of the shredded meat, and the thin slices should be placed on the plate.

Beef stewed with radish

Ingredients: 600g beef brisket, 1 white radish, 1 green onion, 6 large slices of ginger, 1 tablespoon cooking wine, 1 small bag of stewed meat ingredients, 1 coriander , appropriate amount of salt.

Method ① Wash the beef brisket, cut it into mahjong pieces, put it into a pot of cold water, bring it to a boil over high heat, boil out the bleeding and foam, remove it, rinse it with hot water to remove surface impurities, drain the water, and prepare the seasoning . ② Heat the oil in a pan, sauté onions, ginger, garlic, star anise, cinnamon, bay leaves, grass nuts, and licorice. Pour in beef and stir-fry over high heat. Add soy sauce and cooking wine and stir-fry evenly. Add covered hot water and bring to a boil. ③ Transfer to the pressure cooker and simmer over medium heat. After turning on the steam, continue to cook for 20 minutes. Add white radish, season with salt, and continue to cook over low heat for 10 minutes. Add some MSG and garlic sprouts when you start the pot.

Curry Beef

Ingredients: 500 grams of beef shank, 50 grams each of onions, carrots, and celery, 15 grams of Fuqing curry powder, 3 grams of salt, 5 grams each of dry red wine, and soy sauce Grams, 25 grams of flour, 100 grams of chicken broth, 50 grams of oil, a little each of chili powder, MSG, bay leaves, minced garlic, and peppercorns.

Method ① Cut the beef into cubes, sprinkle with salt, fry it until it turns yellow, put it into a stew pot, add water, dry red wine, soy sauce, shredded onions, carrot slices, bay leaves, and peppercorns , salt, and simmer on a small flame for 2 to 3 hours until the beef is crispy. ②Use a frying pan to heat up, add diced onions, celery segments, bay leaves, and minced garlic and stir-fry briefly. Add flour and stir-fry until fragrant. Add curry powder and stir-fry until fragrant. Add a little chili powder to make curry paste and serve. ③Put the chicken stock in the frying pan and bring to a boil. Add curry paste, salt and MSG and mix thoroughly. Then pour the cooked beef into the frying pan, simmer evenly and simmer for a while. Remove from the pan and serve.