Anise Beef Recipes

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ANISE BEEF



Anise Beef image

Provided by Marian Burros

Categories     dinner, main course

Time 2h30m

Yield 10 to 16 servings

Number Of Ingredients 7

3-4 pounds bottom-round beef roast or other lean meat
1 tablespoon corn or peanut oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons plus 1 cup water
2 tablespoons dry sherry
2 star anise
1 teaspoon five-spice powder

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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 171 milligrams, Sugar 0 grams

BEEF STEW WITH STAR ANISE



Beef Stew With Star Anise image

This is more like a soup with tender morsels of beef. I have yet to try this recipe but it looked delicious.

Provided by mell_2

Categories     Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 liter vegetable stock or 1 liter chicken stock
450 g beef rump, washed and cut into slivers
3 garlic cloves, peeled and finely chopped
1 cinnamon stick
4 star anise
2 tablespoons light soy sauce
2 tablespoons Thai fish sauce
1 teaspoon granulated sugar
115 g bean sprouts, remove tail and head cap
1 scallion, finely chopped
1 bunch fresh coriander, coarsely chopped (cilantro)

Steps:

  • Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
  • Skim off any form that rises to the surface of the liquid with a slotted spoon.
  • Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
  • Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.

BEEF STEWED WITH TOMATO, STAR ANISE, AND LEMONGRASS



Beef Stewed with Tomato, Star Anise, and Lemongrass image

Categories     Bread     Sauce     Beef     Tomato     Breakfast     Side     Marinate     Stew     Dinner     Lunch     Anise     Lemongrass     Simmer     Boil

Yield serves 4 to 6 as a main course

Number Of Ingredients 15

2 1/3 pounds boneless beef chuck, well trimmed (about 2 pounds after trimming) and cut into 1 1/2-inch chunks
1 hefty stalk lemongrass, loose leaves discarded, cut into 3-inch lengths, and bruised with the broad side of a cleaver or chef's knife
3 tablespoons fish sauce
1 1/2 teaspoons Chinese five-spice powder
2 1/2 tablespoons peeled and minced fresh ginger
1 1/2 teaspoons brown sugar
1 bay leaf
3 tablespoons canola or other neutral oil
1 yellow onion, finely chopped
2 cups peeled, seeded, and chopped fresh tomato or 1 can (14 ounces) crushed tomato
Generous 1/2 teaspoon salt
2 star anise (16 robust points total)
3 cups water
1 pound carrots, peeled and cut into 1-inch chunks
1/4 cup chopped fresh Vietnamese coriander or Thai basil leaves

Steps:

  • In a bowl, combine the beef, lemongrass, fish sauce, five-spice powder, ginger, brown sugar, and bay leaf. Mix well with chopsticks to coat the beef evenly. Set aside to marinate for 30 minutes.
  • In a heavy-bottomed 5-quart Dutch oven, heat the oil over high heat until hot but not smoking. Working in batches, add the beef and sear on all sides, then transfer to a plate. Each batch should take about 3 minutes. Reserve the lemongrass and bay leaf from the marinade and discard the rest.
  • Lower the heat to medium-low, add the onion, and cook gently, stirring, for 4 to 5 minutes, or until fragrant and soft. Add the tomato and salt and stir to combine. Cover and cook for 12 to 14 minutes, or until the mixture is fragrant and has reduced to a rough paste. Check occasionally to make sure the tomato mixture is not sticking to the bottom of the pan. If it is, stir well and splash in some water.
  • When the paste has formed, add the beef, lemongrass, bay leaf, and star anise, give the contents of the pot a bit stir, and cook, uncovered, for another 5 minutes to allow the flavors to meld and penetrate the beef. Add the water, bring to a boil, cover, lower the heat to a simmer, and cook for 1 1/4 hours, or until the beef is chewy-tender (a sign that it is close to being done). To test for doneness, press on a piece; it should yield but still feel firm.
  • Add the carrots and return the stew to a simmer, adjusting the heat if needed. Cook, uncovered, for about 30 minutes, or until the carrots and beef are tender. (This stew may be made up to 2 days in advance. Let cool, cover, and refrigerate, then bring to a simmer before continuing.)
  • Just before serving, do a final taste test. Add salt or a shot of fish sauce to intensify the overall flavor. Or, splash in a bit of water to lighten the sauce. Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaf, and star anise. Garnish with the Vietnamese coriander and serve.
  • How to Seed Tomatoes
  • Holding each tomato half over a bowl or the sink, squeeze gently to release the seeds and gelatinous insides. For reluctant seeds, use a finger to loosen them. Then, with a swift shaking motion of the wrist, empty out the seeds.

BRAISED ANISE BEEF I



Braised Anise Beef I image

Number Of Ingredients 10

2 pounds beef chuck roast
1 clove garlic
2 tablespoons oils
3 tablespoons soy sauce
1 tablespoon water
1 teaspoon salt
1 teaspoon sherry
dash pepper
2 cloves star anise
1 teaspoon sugar

Steps:

  • 1. Leave beef whole. Crush garlic. 2. Heat oil in a heavy pan. Brown beef quickly on all sides. 3. Add garlic, soy sauce, water, salt, sherry, pepper and star anise, and heat. Simmer, covered, 1 hour. (Use an asbestos pad so meat won't burn.) 4. Turn meat. Add sugar and simmer slowly 1 hour more. Serve hot or cold. NOTE: If the meat gets too dry during cooking, add 1 tablespoon water mixed with 1 tablespoon soy sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

CHINESE BEEF WITH ANISE HYSSOP



Chinese Beef With Anise Hyssop image

Make and share this Chinese Beef With Anise Hyssop recipe from Food.com.

Provided by Alia55

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb flank steak, cut across the grain into strips 3-inches long and 1/2-inch wide
1/2 cup anise hyssop, florets chopped
1/3 cup soy sauce
1 tablespoon brown sugar
2 tablespoons sherry wine
2 tablespoons vegetable oil
1/4 cup chicken broth
2 teaspoons cornstarch, dissolved in
2 teaspoons cold water

Steps:

  • Combine flank steak with chopped herb, soy sauce, brown sugar, and sherry.
  • Marinate for several hours.
  • Remove meat from marinade, reserving any remaining sauce.
  • Heat wok or large skillet, add oil and stir-fry meat quickly over medium-high heat till brown.
  • Add chicken broth and remaining marinade and heat through.
  • Stir in cornstarch mixture and cook, stirring till thickened.

Nutrition Facts : Calories 313.2, Fat 16.3, SaturatedFat 4.8, Cholesterol 46.5, Sodium 1451.6, Carbohydrate 7, Fiber 0.2, Sugar 4.1, Protein 26.9

VIETNAMESE BEEF SOUP WITH STAR ANISE



Vietnamese Beef Soup with Star Anise image

Categories     Soup/Stew     Beef     Onion     Pasta     Mint     Hot Pepper     Winter     Anise     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

5 14 1/2-ounce cans low-salt chicken broth
1 1/4 pounds meaty beef neck bones or beef shank bones
8 green onions
3 large whole star anise
1 6-ounce package dried rice stick noodles (maifun)*
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 serrano chili, thinly sliced
1 12-ounce rib-eye steak, fat trimmed, very thinly sliced
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
  • Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
  • Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.

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