Beef “Char Siew” With Red Rice Wine Residue
Beef “Char Siew” With Red Rice Wine Residue
Try this quick and easy Chinese-inspired recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
  • 400 grams Beef tenderloin
  • 4 tablespoons Light soy sauce
  • 1 teaspoon White pepper
  • 2 tablespoons Red rice wine residue
  • ½ teaspoon Five spice powder
  • ¾ cup Water
  • 3 Garlic cloves
  • 3 Ginger slices
  • 3 Shallots, cut into quarters
  • 1 teaspoon Sugar
  • Cooking oil
  1. First, cut the beef tenderloin into long strips
  2. Then, in a bowl, marinate the beef strips with soy sauce and pepper then set aside
  3. In another bowl, mix the red rice wine residue and five spice powder with ¼ cup of water
  4. Heat a pan, add some cooking oil and fry the beef strips until all sides are browned. Remove meat from the pan and set aside
  5. Use the remaining oil in the pan, lightly sauté the red rice wine residue and five spice powder mixture
  6. Add the remaining marinade from the beef strips and ½ cup water to the pan
  7. Place the browned meat back into the pan with garlic, ginger, shallots and sugar
  8. Bring to a slow boil and continue to cook on low to medium low heatt, turn over the beef and cook until beef is tender
  9. Serve hot with steamed rice!

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