Directions:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
- Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
- Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
- Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
- To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
- To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.83 Kcal (711 kJ) | ||
| Calories from fat | 57.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 10% | |
|---|---|---|---|
| Cholesterol | 35.38mg | 12% | |
| Sodium | 932.58mg | 39% | |
| Potassium | 387.35mg | 8% | |
| Total Carbs | 5.08g | 2% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 21.74g | 43% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.1mg | 12% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 85.07 Kcal (356 kJ) | ||
| Calories from fat | 29.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 10% | |
|---|---|---|---|
| Cholesterol | 17.72mg | 12% | |
| Sodium | 467.11mg | 39% | |
| Potassium | 194.02mg | 8% | |
| Total Carbs | 2.54g | 2% | |
| Sugars | 2.05g | 16% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 10.89g | 43% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.1mg | 12% | |
| Calcium | 15.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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