Braised Beef Flank with Fermented Bean Curd

Ingredients

Instructions

1. 1

   Blanch the beef flank in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly with cold water. Set aside.

2. 2

   In a large pot or Dutch oven, heat cooking oil over medium-high heat. Add smashed garlic, ginger, star anise, and cinnamon stick. Sauté until fragrant, about 1-2 minutes.

3. 3

   Add the blanched beef flank to the pot and sear until lightly browned on all sides, about 5 minutes.

4. 4

   Add smashed red fermented bean curd and its liquid, soy sauce, dark soy sauce, oyster sauce, and sugar to the pot. Stir well to coat the beef.

5. 5

   Pour in hot water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 90-100 minutes, or until the beef is tender. Stir occasionally.

6. 6

   Once the beef is tender, if the sauce is too thin, stir in the cornstarch mixture gradually until the desired thickness is achieved.

7. 7

   Serve the braised beef flank hot, garnished with blanched bok choy, and accompanied by steamed rice.