Stewed beef brisket with yuba is a classic dish from Guangzhou, China. Simmered with the sauce, the beef brisket is infused with a savory scent. Traditionally, the dish only contains beef brisket and yuba, but I add carrot and sea cucumber to make it more nutritious.
Ingredients for the beef:
- 350 g beef brisket
- 100 g yuba
- 100 g carrot
- 10 g ginger
- 5 g fermented bean curd
- 2 tsp soy sauce
- 3 tsp cooking wine
- 2 tsp salt
- 3 tsp oil
- 150 g water
- 3 g coriander
Instructions for the beef:
- Cut the beef into small pieces.
- Put the beef into a pot and add soy sauce and cooking wine.
- Fry on medium heat for five minutes.
- Add the carrots.
- Add water and stir on low heat for an hour and a half.
- Soak the yuba for 20 minutes.
- Put the yuba into the pot and add salt.
- Stir on low heat for 20 minutes.
- Add the coriander.
Yields four servings. Enjoy!