Ingredients
- BRAISED BEEF:
- 1 Kg braising beef - Shank, Chuck, Topside etc
- 2 Cinnamon sticks
- 1 Black cardamom pod
- 1 Tbls Sichuan peppercorns
- 2 Star anise
- 8 Cloves
- 2 Bay leaves
- 1 Tsp black peppercorns
- 1 Tsp white peppercorns
- 1 whole nutmeg
- 1 Tbls fennel seeds
- 3 Slices ginger
- 5 cloves garlic, crushed
- 4 Scallions, chopped into 1 inch pieces
- 15g Rock sugar (or regular sugar)
- 1/4 Cup light soy sauce
- 2 Tbls Dark soy sauce
- 2 Tbls Lee Kum Kee premium soy sauce
- 4 Cups beef stock
- 1/4 Cup Shaoxing wine
- 2 Packets of mini cucumbers, Sliced in half lengthways
- CHILI OIL DRESSING:
- 6 Tbls Crispy chili oil
- 1/2 Cup chinkiang vinegar, or rice vinegar
- 2 Tsp Sesame oil
- 2 Tbls Raw honey
- SCALLION PANCAKES:
- 1 Cups all purpose flour
- 1/4 Tapioca starch
- 1 Tsp Baking powder
- 1/2 Tsp Salt
- 1 Tsp Sugar
- 1/2 Tsp Freshly ground black pepper
- 1 Large egg yolk
- 1 Cup soda water
- 1 Tbls Lee Kum Kee Premium Soy sauce
- 3 Cloves garlic, crushed
- 1 Large bunches scallions, chopped into 1 inch pieces
- 1 Bunch Chinese chives (garlic chives), chopped into 1 inch pieces.
- DIPPING SAUCE:
- 2 Tbls Lee Kum Kee premium soy sauce
- 1 Tbls Mirin seasoning
- 1 Tbls Rice wine vinegar
- 1 Tbls Honey
- 1 Tsp Sesame oil
- 1 Tsp Toasted sesame seeds
- TO SERVE:
- Scallions, finely sliced
- Toasted sesame seeds
- Chili oil
- Neutral oil for frying.
Method
- BRAISED BEEF:
- Tie the spices into a piece of cheese cloth or tea bags, Cinnamon, cardamom, Sichuan, white and black peppercorns, cloves, star anise, bay leaves, nutmeg and fennel.
- Cut your beef into 2-3 equal pieces (if not already cut). Put the beef and ginger slices into a pot and just cover with water. Bring to the boil until you see a layer of greyish foam on the top of the water. Turn off the heat and pour the beef into a colander, rinse the beef and the pot.
- Put the beef back into the pot and add the spice pouch, wine, garlic, scallions, sugar, soy sauces and stock. (make sure the liquid is covering the beef, if not add some water).
- Bring to the boil and then turn the heat to a low simmer. Allow to simmer for 60-90 minutes (depending on the size of the meat and type of cut). Remove the beef and allow to cool completely.
- Whilst the beef is cooking make your chili oil dressing, Combine the vinegar, chili oil, sesame oil and raw honey in a bowl. Mix together well. Coat the sliced mini cucumbers in half of the dressing and place in the fridge to absorb the flavour. Reserve the remainder of the dressing for the beef.
- DIPPING SAUCE:
- Mix together the soy, mirin, honey, sesame oil, sesame seeds and vinegar in a small bowl, set aside.
- SCALLION PANCAKES:
- In a large bowl sift flour, sugar, baking powder, tapioca starch, salt and pepper. Mix together and set aside.
- In another bowl add egg yolk, soda water, soy sauce and garlic, Mix well.
- Gently whisk the wet ingredients into the dry ingredients, just enough to combine the ingredients, do not over whisk. Cover with plastic wrap and allow to rest in the fridge for 15 minutes.
- Heat your pan over high heat and add a tablespoon of neutral oil. Combine the scallions and chives in a bowl, Ladle in Just enough batter to coat the chives and scallions, use your hands to mix it through and get them all coated. (you may have some batter left over).
- When the pan is heated pour a large scoop of the pancake mixture into the centre of the pan, pour another 1/2 a scoop into the centre of the pancake and spread evenly. Cook until golden on the bottom and then gently flip the pancake over and flatten with the spatula. When the bottom is golden brown flip once more and cook for a further 2 minutes. Add more oil during the cooking if needed. Remove the pancake from the pan and place on paper towels to drain the oil. Repeat with the rest of the scallion mixture.
- TO PLATE:
- Slice your beef thinly, and plate up with the cucumbers, drizzle over the remainder of the chili oil dressing and top with sliced scallions and toasted sesame seeds.
- Place your pancakes on a plate and the dipping sauce in a bowl. Serve with extra scallions and chili oil on the side.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce