Sunday, March 4, 2012

Beef Slivers with Cilantro

This recipe is NOT for the cilantro-averse, but it is something unique and delicious. I was skeptical as to how much I would like Hunan cuisine when I bought this book as I don't have much experience with it. After trying a few recipes though, I only regret waiting so long to dive into it!

I've changed the method below slightly. The original calls for deep-frying the beef, removing it from the pan, and then heating 3 tbsp of oil with the chile and garlic. I've cut the deep-frying step for ease, although I'm certain based on other recipes that it would taste even better.

One year ago: Buttermilk Biscuits
Two years ago: Orzo with Roasted Vegetables

Beef Slivers with Cilantro (slightly adapted from Revolutionary Chinese Cookbook)

255g lean beef, thinly sliced into slivers (or fondue meat)
2 red chiles, cut into thin slivers
1 bunch fresh cilantro (140g)
1 tbsp finely chopped garlic
1 tsp light soy sauce
1 tsp sesame oil
3 tbsp peanut oil
1 tsp shaoxing wine
1/4 tsp salt
1/2 tsp light soy sauce
1 tsp dark soy sauce
2 tsp potato flour mixed with 1 1/2 tbsp cold water

1. In a bowl, mix together marinade ingredients and meat. Set aside.
2. Rinse cilantro and dry. Discard coarser stems and cut into sections to match beef.
3. Heat oil in wok over high heat. Add garlic and chili and stir-fry until fragrant.
4. Add beef to wok and stir-fry until cooked.
5. Add cilantro and stir-fry for a couple of minutes, adding soy sauce and salt to taste.
6. Switch off heat, stir in sesame oil, and serve.

No comments:

Post a Comment