Stewed dishes are in my opinion perfect winter food. I love the moreish flavour of slow-cooked beef with soy and chilli bean sauce, so I adapted my Taiwanese-style beef noodles to make a quicker version out of Ching’s Fast Food, Chilli Bean Braised Beef with Coriander and Steamed Mantou, also known as Chinese breakfast buns. This is a real lifesaver for a last-minute dinner party. This dish is served with fluffy mantou, which can be bought from Chinese supermarkets and steamed from frozen. Slightly sweet in taste, these wheat-flour buns are ideal for soaking up the spicy sauce – a perfect balance of flavour and texture. Use Lee Kum Kee’s Chilli Bean Sauce it has such a special blend of chilli and fermented broad beans. Prep time: 10 minutes Cook in: 20 minutes Serves: 2-4 to share Ingredients 4 frozen mantou buns (or serve with rice) 1 tbsp of groundnut oil 2 large shallots, chopped 350g (12oz) beef sirloin, cut into 1.5cm (58 in) cubes 1 tbsp of Shaohsing rice wine or dry sherry 1 tbsp of chilli oil (optional) 1 handful of coriander, roughly chopped For the sauce 100ml (3ófl oz) beef stock 2 tbsps of chilli bean sauce 2 tbsps of light soy sauce 1 tsp of dark soy sauce 1 tsp of soft light brown sugar 1 tbsp of runny honey Method: 1.Place the mantou in a bamboo steamer lined with greaseproof paper. Set the steamer over a saucepan of boiling water (making sure the bottom of the steamer doesn’t touch the water) and steam for 15–20 minutes or until the buns are soft and heated through. Reduce the heat to low and keep the mantou in the steamer until ready to serve. 2. Meanwhile, heat a wok over a high heat until it starts to smoke and add half the groundnut oil. Stir-fry the shallots for 2 minutes or until slightly softened. Scoop the shallots to one side of the wok, add the remaining groundnut oil and tip in the beef. 3. As the beef starts to brown, add the rice wine or dry sherry and stir-fry for 1–2 minutes or until fully browned. Add the spring onions and toss together with the beef, then add all the ingredients for the sauce and cook on a medium heat for 12 minutes or until the beef is tender. 4. Season with the chilli oil (if using), stir in the chopped coriander and serve with steamed mantou (or steamed rice). (Recipe courtesy of Ching's Fast Food, Harper Collins)
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