Chinese Beef With Anise Hyssop Recipes

CHINESE STYLE BEEF IN A STAR ANISE AND SOY MARINADE

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.

ANISE HYSSOP DROP COOKIES

Steps:

• Preheat oven to 325°F.
• Line 2 to 3 cookie sheets with aluminum foil (lightly greased).
• Chop florets fine.
• With electric mixer, beat eggs till thick and lemon-colored.
• Add sugar and flower petals and beat for 5 minutes, then add vanilla.
• Sift together flour, baking powder and salt and add to egg mixture.
• Continue beating for 5 minutes longer.
• Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart.
• Bake till they begin to color (about 12 to 15 minutes).

CHINESE BEEF WITH ONIONS

Steps:

• Combine beef, salt, egg white and cornstarch; mix well with hand.
• Heat oil; deep-fry beef until it is seared. Drain.
• Reheat 2 tablespoons of oil. Add onion and stir-fry until soft and well browned, about 20 minutes.
• Add beef, sherry, sugar and soy sauce. Stir-fry 1 minute, until beef is glazed and brown.
• Serve over rice.

ANISE BEEF

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.

CHINESE-STYLE BRAISED BEEF ONE-POT

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.