Chinese Style Beef In A Star Anise And Soy Marinade Recipes

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Steps:

• Place all of the marinade ingredients in a bowl and mix well. Add the steak and mix to cover with the marinade. Leave to marinade for an hour.
• Heat the oil in a hot wok. Add the beef and the marinade and fry for 3-4 minutes until the meat is browned. Drain off any excess liquid from the beef that may arise from the cooking process.
• Add any vegetables you might wish to create a stir fry.

Steps:

• Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
• Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Steps:

• Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator.
• Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
• Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.

Steps:

• Trim as much fat as possible from the beef.
• If using a nonstick pan, no oil is necessary. Otherwise, heat oil in skillet. Add beef to hot pan and brown on all sides.
• Reduce heat to low and add soy sauce, 3 tablespoons water, sherry, star anise and five-spice powder. Cover and gently simmer meat until it is tender, about two hours, cooking for one hour on one side, and turning to cook after the first hour on the second side. Depending on the amount of fat, it will take 1 1/2 to 2 1/2 hours to cook.
• When meat is tender, remove from pan and cool. Add the remaining 1 cup water to the pan, and heat the juices to serve over meat.
• Serve meat at room temperature or chilled.

Steps:

• To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
• To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
• Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.

Steps:

• In a 9-quart kettle combine water, soy sauce, Scotch, sugar, gingerroot, scallions, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered with lid 1/2 inch ajar, at a bare simmer 2 hours, or until meat is very tender.
• About 15 minutes before meat is done, in a large bowl soak noodles in warm water to cover 5 minutes and bring a large saucepan of salted water to a boil. Drain noodles in a colander and boil them 5 minutes. In colander drain noodles and rinse under cold water. Drain noodles well and transfer to large bowl.
• Transfer meat with a slotted spoon to cutting board. With slotted spoon remove gingerroot, scallions, cinnamon sticks, zest, and star anise from broth and discard. Add carrots and turnips to broth and simmer until just tender, about 5 minutes. Transfer vegetables with slotted spoon to noodles. Boil broth until reduced to about 7 cups. While broth is reducing, discard bones and gristle and cut meat across grain into thin slices.
• Divide noodles, vegetables, and meat among 8 bowls and ladle broth over them. Sprinkle mixture with coriander.