Try this Tender Stewed Beef, Hangzhou Style recipe, or contribute your own.
Suggest a better description1. Remove sinews and tendons from the beef. Blanch for two minutes in boiling water to cover. Remove, drain and rinse under cold water. Cut into chunks. 2. Place a bamboo mat in a casserole. Spread the beef chunks on the mat. Mix together the sugar, soy sauce, rice wine, cassia bark, ginger, scallions, and all but 1 tsp of the sesame oil and pour over the beef. Add water to cover and bring to a boi over high heat. Cover, turn the heat to low and stew for six hours, checking the water level from time to time and adding more warm water if needed. When the beef is fork-tender, place it in a serving dish. Boil the sauce over high heat until thickened. Pour over the beef, sprinkle with the remaining sesame oil and serve. busted by sooz Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1260 | ||
Calories from Fat: 729 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81g | 108 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 32.2g | ||
Polyunsanturated Fat 33.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 419.4mg | 14 % | |
Potassium 24.4mg | 1 % | |
Total Carbohydrate 132.8g | 39 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 132.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1260
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