Beijing Braised Beef in Soy Sauce
This classic Beijing cold beef dish features deep red color and tender texture, slowly braised with soy sauce and spices. Great as an appetizer or snack.
Ingredients
13 items- Beef shank 2.2 lbs (1 kg)
- Rock sugar 1 oz (30 g)
- Light soy sauce 1/4 cup (60 ml)
- Dark soy sauce 2 tbsp (20 ml)
- Cooking wine (Shaoxing) 3 tbsp (30 ml)
- Ginger 20 g
- Scallion 1 stalk
- Star anise 3 pieces
- Cinnamon stick 1 small piece
- Bay leaves 3 leaves
- Sichuan peppercorns 1 tsp
- Salt 1.5 tsp (to taste)
- Water as needed
Nutrition
Steps （6 steps）
Cut beef shank into large chunks (10 cm). Soak in cold water for 1 hr, changing water twice to remove blood.
Place beef in pot with cold water, add ginger, scallion, wine. Bring to a boil, skim foam, boil 5 min. Rinse with warm water.
Heat a wok with a bit of oil, add rock sugar, stir-fry over low heat until melted and amber. Add beef, toss to coat evenly.
Add hot water to cover beef, add light & dark soy sauce, star anise, cinnamon, bay leaves, Sichuan pepper, salt. Bring to a boil then simmer covered for 1.5-2 hr until fork-tender.
Turn off heat, let beef cool in the liquid. Refrigerate in the liquid for at least 4 hours (or overnight) for a firmer texture.
Remove beef, slice thinly against the grain. Serve with dipping sauce of minced garlic and vinegar.
Tips
Use beef shank for best gelatinous texture. Caramelize sugar on low heat to avoid burning. The braising liquid can be saved as master stock. Chilling before slicing yields neat slices.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.