Five Spice Beef
Photo: flickr user avlxyz
Ingredients
round piece with no cuts
1 cup light soy sauce
1 cup water
1 tablespoon sugar
1 knob fresh ginger - (walnut-size) peeled and smashed
2 garlic cloves peeled, left whole
2 tablespoons five-spice powder or mixed spices wrappe
Preparation
1
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Remove the beef and chill in the refrigerator for at least several hours, or preferably overnight.
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Comments: Another name for this dish is red-stewed beef. The technique of stewing is recorded in texts surviving from the Zhou dynasty (1050-249 BC). In fact, bamboo slips itemizing food, seasonings and cooking methods found recently in archeological diggings, clearly indicate that keng (stew) was the main food in China from antiquity to the Han period (202 BC-AD 220). Keng was the forerunner of the method referred to today as red-stewed or red-cooked.
Tools
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Yield:
8.0 servings
Added:
Tuesday, December 1, 2009 - 10:54pm