Steamed Beef With Peppers And Chinese Cabbage Leaves

Chinese

Chinese, beef, steamed

Ingredients Quantity Unit of Measure
Beef Chuck
Corn Flour
Dried Chinese Mushroom
Garlic
Ginger
Green Pepper (Capsicum Green)
Napa Cabbage
Onion Dry
Red Pepper (Capsicum Red)
Sesame Oil
Soy Sauce Light
0.500
2.500
25.000
0.001
0.005
0.050
0.600
0.100
0.050
0.030
0.045
Kilogram
Grams
Grams
Kilogram
Kilogram
Kilogram
Kilogram
Kilogram
Kilogram
Litre
Litre

1. Cut the beef into small, thin slices. Put the mushrooms into a bowl, pour on the water and leave to soak for 20 minutes.
2. Drain the mushrooms and reserve the stock.
3. Combine the beef, cored and deseeded peppers, mushrooms, sliced onions ad chopped garlic in a bowl.
4. Mix together the mushroom stock, cornflour, soy sauce, oil and ground ginger and add to the beef.
5. Line the top of a bamboo steamer with the cabbage leaves. Put in the beef mixture. Cover.
6. Bring a small amount of water to the boil in a saucepan. Put in a trivet or stand and set the steamer on top.
7. Cover and steam for 1 hour 15 minutes or until the beef is quite tender. Serve straight from the steamer.

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