Best Chinese Style Beef In A Star Anise And Soy Marinade Recipes

Beef Shanks Braised in Soy Sauce with Cinnamon and Star Anise image

Yield Serves 8 as a main course

Number Of Ingredients 16

8 cups water
1 cup soy sauce
1/3 cup Scotch
1/3 cup sugar
6 slices fresh gingerroot, each about the size of a quarter, flattened with flat side of a heavy knife
4 scallions, flattened with flat side of a heavy knife
two 3-inch cinnamon sticks
two 4-inch strips fresh orange zest, removed with a vegetable peeler
2 tablespoons star anise*, crushed lightly with flat side of a heavy knife
4 meaty cross-cut sections beef shanks (about 4 1/4 pounds total)
a 7- to 8-ounce package dried rice-stick noodles
(rice vermicelli)*
3/4 pound carrots, cut diagonally into 1/4-inch slices
3/4 pound turnips, peeled, halved, and cut into 1/4-inch slices
Garnish: fresh coriander leaves
*available at Asian markets

Steps:

In a 9-quart kettle combine water, soy sauce, Scotch, sugar, gingerroot, scallions, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered with lid 1/2 inch ajar, at a bare simmer 2 hours, or until meat is very tender.
About 15 minutes before meat is done, in a large bowl soak noodles in warm water to cover 5 minutes and bring a large saucepan of salted water to a boil. Drain noodles in a colander and boil them 5 minutes. In colander drain noodles and rinse under cold water. Drain noodles well and transfer to large bowl.
Transfer meat with a slotted spoon to cutting board. With slotted spoon remove gingerroot, scallions, cinnamon sticks, zest, and star anise from broth and discard. Add carrots and turnips to broth and simmer until just tender, about 5 minutes. Transfer vegetables with slotted spoon to noodles. Boil broth until reduced to about 7 cups. While broth is reducing, discard bones and gristle and cut meat across grain into thin slices.
Divide noodles, vegetables, and meat among 8 bowls and ladle broth over them. Sprinkle mixture with coriander.

Beef Stew With Star Anise image

Provided by mell_2

Categories Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 liter vegetable stock or 1 liter chicken stock
450 g beef rump, washed and cut into slivers
3 garlic cloves, peeled and finely chopped
1 cinnamon stick
4 star anise
2 tablespoons light soy sauce
2 tablespoons Thai fish sauce
1 teaspoon granulated sugar
115 g bean sprouts, remove tail and head cap
1 scallion, finely chopped
1 bunch fresh coriander, coarsely chopped (cilantro)

Steps:

Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
Skim off any form that rises to the surface of the liquid with a slotted spoon.
Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.

Anise Beef image

Provided by Marsha Gardner

Categories Beef

Number Of Ingredients 11

Steps:

1. Use a cleaver to cut beef into 1-inch cubes. Place star anise and peppercorns on a 3-inch square of cheesecloth. Bring corners together and tie with kitchen twine.
2. Heat oil in a large saucepan over high heat for 1 minute. Stir fry garlic and ginger until garlic is golden, 30 seconds.
3. Add beef cubes. Stir fry until lightly browned about 2-3 minutes.
4. Add cheesecloth bag, wine, soy sauce, sugar and dried orange peel; mix well. Cover and cook 5 minutes. Add 2/3 cup water.
5. Reduce heat to low and cook 1 1/2 hours. Add carrot and continue cooking 45 minutes or until beef is very tender and carrot is cooked.
6. Remove cheesecloth bag and discard. Serve stew hot over rice.