Nutritious and Delicious Soy-Braised Beef Recipe
[Guaranteed Flavor] Make Perfect Soy-Braised Beef That Will Have You Gobbling Up Rice!
When your appetite is low, or you want to fill your table with a hearty side dish! Here’s a recipe for soy-braised beef that’s easy to make and can be stored for several days. Its tender texture and deep savory flavor make it the ultimate rice-thief dish that the whole family will love.
Main Ingredients- Beef (Rump eye or Sirloin) 300g
Braising Sauce- 2 dried red chili peppers (you can add more if you like it spicy)
- 1 Tbsp minced garlic
- 4.5 Tbsp soy sauce
- 2 Tbsp oligo syrup (adds gloss and sweetness)
- 1 Tbsp sugar
- 2 Tbsp cooking wine (like Mirin) (helps remove gamey odors)
- 2 cups water (approx. 400ml)
- 2 dried red chili peppers (you can add more if you like it spicy)
- 1 Tbsp minced garlic
- 4.5 Tbsp soy sauce
- 2 Tbsp oligo syrup (adds gloss and sweetness)
- 1 Tbsp sugar
- 2 Tbsp cooking wine (like Mirin) (helps remove gamey odors)
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
First, soak the beef in cold water for 20 minutes to remove excess blood. Properly draining the blood helps reduce any gamey smell.
Step 2
Prepare the beef after draining the blood. Gently pat it dry with paper towels for best results.
Step 3
In a deep pot, add just enough water to cover half of the beef. It doesn’t need to be completely submerged.
Step 4
Bring the water to a boil over high heat. Once boiling, cook for just 1-2 minutes to lightly sear the surface and remove impurities. This parboiling step is crucial.
Step 5
Remove the beef from the boiling water and rinse it thoroughly under cold running water. This step helps wash away any foam or impurities clinging to the surface.
Step 6
Return the rinsed beef to the pot. Add all the braising sauce ingredients: soy sauce, oligo syrup, sugar, cooking wine, minced garlic, dried chili peppers, and water.
Step 7
Bring the mixture to a boil over high heat, then reduce the heat to very low, cover the pot, and simmer gently for 40 minutes. It’s important to cook slowly until the beef is tender and the sauce has reduced to a glaze. Stir the beef once halfway through cooking to ensure the sauce coats it evenly.
