Braised Beef Flank with Fermented Bean Curd 腐乳炆牛腩

Tender beef flank is slow-braised to perfection with aromatic fermented bean curd, garlic, and star anise, resulting in a rich and savory dish. This hearty meal pairs wonderfully with steamed rice.

Nutrition (per serving)

Ingredients

• 800g beef flank
• 2 tablespoons cooking oil
• 4 cloves garlic
• 2 slices ginger
• 2 pieces star anise
• 1 small cinnamon stick
• 3 cubes red fermented bean curd
• 1 tablespoon fermented bean curd liquid
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 500ml hot water or beef broth
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch mixture)
• 200g bok choy

Steps

1. Blanch the beef flank in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly with cold water. Set aside.
2. In a large pot or Dutch oven, heat cooking oil over medium-high heat. Add smashed garlic, ginger, star anise, and cinnamon stick. Sauté until fragrant, about 1-2 minutes.
3. Add the blanched beef flank to the pot and sear until lightly browned on all sides, about 5 minutes.
4. Add smashed red fermented bean curd and its liquid, soy sauce, dark soy sauce, oyster sauce, and sugar to the pot. Stir well to coat the beef.
5. Pour in hot water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 90-100 minutes, or until the beef is tender. Stir occasionally.
6. Once the beef is tender, if the sauce is too thin, stir in the cornstarch mixture gradually until the desired thickness is achieved.
7. Serve the braised beef flank hot, garnished with blanched bok choy, and accompanied by steamed rice.

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