Name: Ginger and Tamarind Cantonese Braised Beef
Total time: 152 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 1 lb beef chuck, cut into 1-inch cubes; 1 cup Chinese mushrooms (such as shiitake); 1/4 cup soy sauce; 1/4 cup oyster sauce; 1 tablespoon rice wine; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 teaspoon ginger, minced; 1 cup beef broth; 1 tablespoon tamarind paste; 1 teaspoon fresh ginger, grated

Ginger and Tamarind Cantonese Braised Beef

A tangy twist with tamarind and fresh ginger for a zesty kick.

152 minutes4 servings

Method

Mix tamarind paste and grated ginger into the beef before cooking.
Heat oil in a large pot over medium heat. Sauté garlic and ginger until fragrant.
Add beef and cook until browned on all sides. Add mushrooms and stir.
Pour in soy sauce, oyster sauce, rice wine, and beef broth. Bring to a simmer.
Cover and simmer for 1.5-2 hours until beef is tender. Adjust seasoning as needed.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Read in another language