台湾牛肉面食谱红烧牛肉面
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
搭配建议
- Serve with hand-pulled noodles and chopped scallion over it. (Make your own noodles at home)
配料
- 500 克 Beef Chuck
- 1 杯 Carrot
- 1 杯 Radish
- 2 汤匙 Bean Paste (Dou Ban Sauce or Taucu)
- 3 汤匙 Tomato Sauce (options – Ketchup or Tomato Paste)
- 1 stick Cinnamon
- 2 件 Star Anise
- 2 件 月桂叶
- 1/2 茶匙 Clove
- 1/2 茶匙 Five Spice Powder
- 1 chunk 姜
- 2 liters 水
- 5 汤匙 Soy Sauce
- 3 汤匙 食油
- 适量 盐
- 适量 糖
Instructions
- Cut beef into cubes.
- Cut red carrot and radish in to bite-size.
- Clean and roughly cut ginger with skin on.
- Preheat stockpot with cooking oil.
- Add beef cubes and sear to brown.
- Switch heat to medium and add cut ginger and fry to aromatic.
- Add cinnamon stick, clove, star anise, bay leaf, and five spice powder in and lightly toss it.
- Add tomato sauce and bean paste and thoroughly fry it.
- Add soy sauce and then switch heat to high.
- Add water.
- Add red carrot and radish. Bring to a boil then reduce to a simmer. Simmer for 60 minutes.
- After 60 minutes, taste the broth and season with salt and sugar to your personal preferences.
Nutrition
Calories : 506大卡Carbohydrates : 16克Protein : 37克Fat : 34克Saturated Fat : 10克Cholesterol : 115毫克Sodium : 1968毫克Potassium : 893毫克Fiber : 4克Sugar : 9克Vitamin A : 7256IUVitamin C : 10毫克Calcium : 104毫克Iron : 6毫克