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Fragrant Beef Casserole

Gadget.Cook's picture
For marinade
  Cornstarch 1 Tablespoon
  Soy sauce 2 Tablespoon
  Boneless beef chuck 1 Pound, cut into 1-inch cubes
  Chinese white radish 1 Pound (1 Small Daikon)
  Dried tangerine peel piece 2 (Of Quarter-Size)
  Cinnamon stick 1
  Toasted whole sichuan peppercorns 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Thin fresh ginger slices 6
  Beef broth 1 Cup (16 tbs)
  Soy sauce 1 Tablespoon
  Green onions with tops 2 , cut into 2 inch pieces
  Cornstarch 1 Tablespoon, mixed with 2 tablespoons water
  Hot cooked noodles 1 1⁄2 Cup (24 tbs)
  Parsley sprigs 4 (For Garnish)

Combine marinade ingredients in a large bowl.
Add beef and stir to coat.
Set aside.
Peel radish and cut in half lengthwise, then cut each half diagonally into 1-inch slices.
Wrap tangerine peel, cinnamon stick, lemon grass, and peppercorns in cheesecloth and tie into a bundle.
Place a large pot over medium-high heat until hot.
Add oil, swirling to coat surface.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add beef and cook, stirring occasionally, for about 2 minutes or until browned.
Add broth, soy sauce, and cheesecloth bundle.
Bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes.
Add radish, cover, and continue to simmer for about 30 minutes or until beef and radish are tender.
Add green onions and cornstarch solution and cook, stirring, until sauce boils and thickens slightly.
Discard bundle and serve over hot cooked noodles.
Garnish with parsley sprigs.

Recipe Summary

Main Dish

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Fragrant Beef Casserole Recipe