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Tossed Cold Beef Platter

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Ingredients
  Soup stock 1 1⁄2 Liter (6 Cups)
  Ginger slices 2
  Green onion stalks 2
  Beef rump roast 1 1⁄2 Pound (675 Grams)
  Oil 2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Soy sauce 22 Milliliter (1 1/2 Tablespoon)
  Vinegar 4 Teaspoon
  Sugar 2 Teaspoon
  Sesame oil 1 1⁄2 Teaspoon
  Chili sauce 1 1⁄2 Teaspoon
  Black pepper 1 Pinch
Directions

1. Bring soup stock to a boil in a large pot. Add ginger, green onion and beef roast. Bring to a second boil. Reduce heat to low and simmer for 1-114 hours.
2. While beef is simmering, prepare dressing sauce: heat 2 teaspoons oil in wok over medium heat. Add garlic and stir for 30 seconds. Stir in remaining sauce ingredients and bring to a boil. Turn off heat and cool.
3. Remove beef and cool. Cut into 1" x 2" thin slices. Arrange on a platter.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Boiled
Ingredient: 
Beef

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