It's a very simple and common cooking method, but it's delicious! It's a quick and easy home-style dish that I often make when shooting hoops in winter.
Materials
Sichuan-style Braised Beef with Radish Recipe Steps
Fresh beef is not blanched; it is soaked in cold water for 1 hour to remove blood and then squeezed dry. White radish is cut into small pieces, and fermented bean paste and chopped chili sauce are minced. Scallions are cut into sections, ginger is smashed, and garlic cloves are left whole. Dried spices can be put in a spice bag for better filtering, so that the soup will be clean when the dish is finished.
Heat an enamel pot and add oil. Once the oil is hot, add scallions, ginger, garlic, fermented bean paste, and chopped chili sauce over low heat and stir-fry until the oil turns red.
Next, add the beef and stir-fry over medium-low heat until the meat changes color;
Add a spoonful of dark soy sauce and stir-fry to color;
Place the dried spice packet in the pot and pour in enough hot water to cover the beef (I use a little more water when cooking beef noodles at night; if you don't need to cook noodles, just enough water to cover the beef).
Add 3 tablespoons of light soy sauce for seasoning, bring to a boil over high heat, then reduce to low heat, cover and simmer for 50 minutes.
When the time is up, remove the overcooked scallions and garlic from the pot;
Next, add the radish, taste the soup to check the saltiness, and add salt as needed. I added three spoonfuls of salt here. Continue to cover and simmer for 30-40 minutes.
When the time is up, you can plate it and enjoy! I like to sprinkle some black pepper and cilantro on it, which makes it taste even more like a cooked dish. You can try it if you like!
Tips for making Sichuan-style braised beef with radish
• Fresh beef doesn't need to be blanched, but it needs to be soaked in water to remove the blood beforehand, then squeezed dry before cooking; • Whether to stir-fry the beef first or the seasonings first is up to you, I think there's not much difference; • Remember not to add hot water when stewing meat; • The saltiness of fermented bean paste and chopped chili sauce varies from brand to brand, so remember to taste and add as needed when seasoning at the end; • Adding a few slices of dried hawthorn can make the beef more tender; • Today the beef brisket is lean, so choose beef with some tendons and a good balance of fat and lean meat for a more delicious result.
