Chestnut steak

Ingredients

• Beef: 300 - 400 g, cut into chunks

• Chestnuts: 150 - 200 g, peeled

• Onion: 1, chopped

• Garlic: 2 - 3 cloves, minced

• Ginger: 1 - 2 slices, minced

• Soy sauce: 20 - 30 ml

• Cooking wine: 15 - 20 ml

• Rock sugar: 10 - 15 g

• Star anise: 2 - 3 pieces

• Cinnamon: 1 - 2 small pieces

• Bay leaves: 2 - 3 pieces

• Cooking oil: 20 - 30 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Fresh rosemary (optional): an appropriate amount, for decoration

• Tea seasoning: 3- 5g

Instructions

Prepare beef

1. Wash beef cubes, put in cold water, add cooking wine, blanch, remove and drain.

Sauté ingredients

1. Heat cooking oil in a pan, add chopped onion, tea rubs, minced garlic and minced ginger, and sauté until fragrant.

2. Add star anise, cinnamon and bay leaves, and continue to stir-fry.

Pan-fry beef

1. Add beef cubes and fry until golden brown.

Seasoning

1. Add soy sauce and rock sugar, stir-fry evenly to color the beef evenly.

2. Add water and stew

3. Add appropriate amount of water to cover the beef cubes, bring to a boil over high heat, then simmer over low heat.

4. Stew for about 40-50 minutes until the beef is tender.

Add chestnuts

1. Add peeled chestnuts and continue to stew for 15-20 minutes until the chestnuts are cooked.

Seasoning and sauce

1. Add salt and black pepper to taste.

2. Cook over high heat until the sauce thickens.

Plate

1. Plate the roasted chestnut beef and garnish with fresh rosemary and tea seasoning according to personal preference.

Tips

1. Blanching beef can remove blood and fishy smell, making it taste better.

2. Stir from time to time during stewing to prevent sticking to the pot.

3. You can add some dried chili or peppercorns according to your personal taste to increase the flavor.