Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 sm Eggplant
- 2 lb Beef brisket, trimmed of excess fat
- 2 Tbsp. Peanut oil
- 1 x Onion, finely minced
- 1 Tbsp. Chopped fresh ginger
- 1 Tbsp. Chopped garlic
- 1/2 tsp Crushed red pepper
- 6 x Star anise
- 3 Tbsp. Soy sauce
- 1/4 c. Dry sherry
- 2 c. Beef broth
- 3 Tbsp. Dark molasses Salt and pepper, to taste
- 8 x Dry black fungus (tree ears)
- 1 x Tomato, finely minced
- 4 x Scallions, sliced
- 1 tsp Asian sesame oil
Инструкции
- Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening.
- Pierce the eggplant several times with the tines of a fork. Place in a preheated 400F oven and roast for 3 min, or possibly till shriveled and soft. Set aside. Slice the brisket against the grain into 1/4-inch thick slices.
- Heat the oil in a large wok or possibly large deep skillet. When it begins to smoke, add in half of the beef and cook, stirring, till browned.
- Remove and set aside.
- Add in remaining beef, and cook, stirring till browned. Remove and set aside. Add in the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.
- Return beef to wok, along with the sherry, broth and molasses. Stir to blend and season with salt and pepper. Cover and simmer over low beat for 50 min to 1 hour, till the beef is tender.
- While beef is cooking, soak fungus in warm water to cover. When swelled and softened, drain and rinse well; set aside.
- Cut the stem end from the cooked eggplant. Split in half lengthwise and scoop the flesh into a food processor or possibly blender. Puree.
- Add in eggplant, liquid removed fungus and tomatoes to beef and cook for 5 min longer. Stir in scallions and drizzle with sesame oil. Serve with rice, if you like.
- Serves 4.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 180 | 45% |
| Total Fat 20.12g | 25% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 1201mg | 50% |
| Potassium 965mg | 28% |
| Total Carbs 13.07g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.34g | 4% |
| Protein 36.79g | 59% |
