Red Braised Beef and Green Peppers

A community recipe by WhiteRabbit

Not tested or verified by Nigella.com

Introduction

Red cooked is the Chinese term for braising in soy sauce. This is one of my favorite suppers spooned over rice and eaten from a big bowl. It is an approximation of something much more authentic cooked for me as part of a traditional Chinese feast. That had mushrooms as well so there is no reason you couldn't add them here.

Ingredients

Serves: 2

Metric Cups

1 small onion (thinly sliced)
2½ centimetres fresh ginger (finely chopped)
3 cloves garlic (finely chopped)
1 green chilli (finely chopped, to taste - or leave out)
250 grams minced steak
2 green peppers (cubed)
1 tablespoon dry sherry
3 tablespoons soy sauce
1 splash of chicken stock
sesame oil (to dribble)

1 small onion (thinly sliced)
⅞ inch fresh gingerroot (finely chopped)
3 cloves garlic (finely chopped)
1 green chile (finely chopped, to taste - or leave out)
8⅚ ounces ground steak
2 green bell peppers (cubed)
1 tablespoon dry sherry
3 tablespoons soy sauce
1 splash of chicken broth
asian sesame oil (to dribble)

Method

Red Braised Beef and Green Peppers is a community recipe submitted by WhiteRabbit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sweat the onion until soft and transparent, and then add ginger and garlic. Once the aromas waft up add the chilli (if using) and stir fry for another 30 secs.

Turn up the heat and throw in the mince, breaking it up with a fork and browning thoroughly.

Turn down the heat and add sherry, soy and enough chicken stock to come level with the meat. Once bubbling add the peppers, stir well and then braise until soft, stirring frequently.

Serve over rice with a dribble of sesame oil and eat with chopsticks.

Sweat the onion until soft and transparent, and then add ginger and garlic. Once the aromas waft up add the chilli (if using) and stir fry for another 30 secs.

Turn up the heat and throw in the mince, breaking it up with a fork and browning thoroughly.

Turn down the heat and add sherry, soy and enough chicken broth to come level with the meat. Once bubbling add the peppers, stir well and then braise until soft, stirring frequently.

Serve over rice with a dribble of asian sesame oil and eat with chopsticks.