| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mongolian |
Michael’s p, Beef |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Beef broth |
| 6 |
sl |
Fresh ginger |
| 3 |
|
Pieces star anise |
| 3 |
|
Cloves garlic |
| 2 |
|
Hot dried chili peppers, (up to 3) |
| 1 |
tb |
Dark soy sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground black pepper |
| 1 1/2 |
lb |
Fillet of beef |
| 2 |
|
Carrots, thinly sliced |
| 3 |
|
Ribs celery, thinly sliced |
| 1/2 |
c |
Green scallions, thinly sliced |
|
|
Hot chili paste |
|
|
Coarse salt |
|
|
Sesame oil |
|
|
Soy sauce |
INSTRUCTIONS
Combine the beef broth, ginger, star anise, garlic, chili peppers, dark
soy, salt and pepper in a pot large enough to hold the beef. Bring the
broth to a boil and reduce to a simmer and cook for 15 m inutes.
Season the beef with salt and pepper and add to the simmering broth. Return
to the boil and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a food probe, remove
the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return
the broth to the fire and add the carrot and celery to the broth. Simmer
the broth for 10 minutes and serve with the sliced be ef. Serve the
scallions, coarse salt, chili paste, sesame oil and soy sauce as
condiments.
>From Michael's Place Show #ML1A32
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #550 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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