Red-braised Beef Pot with Tofu

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In the cold winter, we always like to eat hot food. If you're cold after only half the meal you will lose the mood to continue eating. Cold dishes on the table can make you unhappy. So we need to cook a food that stays hot throughout lunch or dinner. This nutritious, red-braised beef pot has tofu and cabbage, and will warm you on a cold day.

Technique: Red-braised (Hongshao)

Flavor: Salty and slightly spicy

4 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Chinese cuisine, Sichuan cuisine

Servings

Calories 857 kcal

Equipment

2 woks
1 sharp kitchen knife

Ingredients

1 pound beef, lean

Accessory Ingredients:

2 scallions
ginger
4 cloves garlic
5 dried er jing tiao chili peppers
2 sprigs coriander
2 bay leaves
½ Napa cabbage
1 green garlic (garlic scapes from one garlic bulb)
8 ounces Tofu
1 tablespoon cooking oil

Seasonings:

2 pieces cassia bark
1 star anise
Salt to taste
½ teaspoon white sugar
½ teaspoon MSG optional
2 teaspoon Pixian Doubanjiang bean paste
1 ½ teaspoons Dark soy sauce
1 teaspoon Light soy sauce
100 grams hot pot base

Instructions

Preparation

Peel and wash the scallions, ginger and garlic. Wash the beef, coriander, cabbage, and green garlic.
1 pound beef, lean, 2 scallions, ginger, 4 cloves garlic, 1 green garlic, 2 sprigs coriander
Slice the beef. Chop the cabbage, Cut the beef and the tofu into 5-7mm thick slices. Slice the green garlic, coriander, green onion, ginger, and garlic.
1/2 Napa cabbage, 8 ounces Tofu

Cooking

Blanch the cabbage and tofu separately.
1/2 Napa cabbage, 8 ounces Tofu
Remove both and place in another wok. Set aside for later.
Add 15ml of oil to the wok, add the beef and stir fry until it changes color, then add ginger, star anise, bay leaves, cinnamon, dried red pepper.
1 pound beef, lean, 5 dried er jing tiao chili peppers, 2 bay leaves, 1 tablespoon cooking oil, 2 pieces cassia bark, 1 star anise, ginger
Add the doubanjiang, dark soy sauce and hot pot soup base to stir fry.
2 teaspoon Pixian Doubanjiang bean paste, 1 1/2 teaspoons Dark soy sauce, 100 grams hot pot base
Add enough water to cover the beef in the wok, season with sugar, MSG, and soy sauces, and simmer until the beef is tender.
1/2 teaspoon white sugar, 1/2 teaspoon MSG, 1 1/2 teaspoons Dark soy sauce, 1 teaspoon Light soy sauce, Salt
Pour the beef and broth into the wok with the cabbage and tofu, and add the green garlic. Bring it to a boil. Garnish with green onions and cilantro. Finish.
2 scallions, 1 green garlic, 2 sprigs coriander

Notes

You can add your favorite vegetables to this pot

Nutrition

Calories: 857kcalCarbohydrates: 95gProtein: 77gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 141mgSodium: 553mgPotassium: 1430mgFiber: 11gSugar: 20gVitamin A: 1327IUVitamin C: 88mgCalcium: 445mgIron: 13mg

Keyword bay leaf, Beef Recipes, braising, red-braised, cassia, cilantro, cinnamon, garlic, garlic shoots, ginger, hot pot soup base, Napa cabbage (Chinese cabbage), salt, soy sauce, dark, soy sauce, light, star anise, sugar, white, Tofu Recipes

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