牛肉汤 （浙江style）

Following this recipe: link

Ingredients:

• Beef skirt or bavette steak
• Ginger 生姜
• Scallions 葱
• Shaoxing wine 料酒
• White pepper powder 白胡椒粉
• Radish or daikon (大根)

Step 1: Prepare the beef

First, we need to do the initial boil of the beef as preparation — this removes the bloody/overly-beefy smell and sets us up for tender success.

1. Cut the beef against the grain into about 7cm*7cm cubed chunks
2. In pot, add cold water and beef
3. Add ginger, scallion white sections (葱段), and shaoxing wine (料酒)
4. Bring to boil and skim any foam/scum that rises to surface
5. Boil for about 10 minutes and take it out, put it in cold water to the side

Step 2: Soup Time

Now, the actual soup part.

1. Bring a kettle of water to boil
2. While that’s heating up, add ginger, scallion white sections (葱段), and a little bit of oil to the soup pot you’ll be using.
3. When those become 香, add the beef chunks and lightly sautee those 4 ingredients for about 5 minutes
4. Now, add the hot water from the kettle into the pot and bring it to a boil
5. As soon as it comes to a boil, turn the heat on low and cover it.

Now, let that just sit covered on low 焖煮ing for about 50 mins.

Step 3: More Ingredients

Now after about 50 mins, it’s time to add more stuff to the soup.

• White pepper powder 白胡椒粉
• Daikon or radish
• More scallion/chopped scallion greens (葱花)
• Cilantro/香菜 if you want

Let that all cook covered on low for about 30 mins.

If you want to cook some noodles to go along with this, now is the time to do that.

Bowl it up + eat it

Title. Serve it up in some nice deep bowls with some noodles — both rice noodles and regular ramen/wheat-based noodles are up for grabs here, it’s an open-noodle-format.