Soy Sauce Braised Beef
Ingredients
- 1-1/2 lbs Rumba® beef cross cut hind shank, cubed
- 2 cloves garlic, minced
- 1 cup onions, chopped
- 1/2 cup light soy sauce
- 1/4 cup sake or sherry
- 2 tbsp brown sugar
- Peanut oil (as needed)
- 1 cup carrots, cut diagonally
- 1/4 cup dark soy sauce
- 2-3 star anise
- 2 cups beef broth
- 1 tbsp ginger, minced
- 5 dried shiitake mushrooms, reconstituted in hot water and cut into strips
Preparation
- Heat a small amount of peanut oil in the bottom of a large wok or sauté pan. Brown the beef shank cubes in small batches, adding additional oil as necessary in between batches. Hold browned cubes on the side.
- Add garlic and ginger to the pan and stir-fry briefly. Add onions and continue to stir-fry until onions are wilted.
- Transfer the mixture to a medium size stewing pot or a clay pot. Add the beef, broth, soy sauces, sake or sherry, star anise and sugar and bring to a boil.
- Lower the heat to a simmer and cook gently until the meat is tender, about 1 hour.
- Add carrots and mushrooms and continue to simmer until the carrots are tender, about another 15 minutes.
- Season to taste with salt and pepper. Remove star anise before serving.
- Serve with steamed rice and green beans.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
