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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The red comes from the color soy sauce acquires after long cooking. Steamed rice and green onions are classic accompaniments. Ingredients:
cooking spray |
2 pounds boneless beef short ribs, trimmed and cut into 8 equal pieces |
2 tablespoons minced peeled fresh ginger |
1 tablespoon grated orange rind |
4 garlic cloves, minced |
1/2 cup dry sherry |
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces) |
3/4 cup fat-free, less-sodium beef broth |
6 tablespoons low-sodium soy sauce |
1 tablespoon honey |
1/4 teaspoon crushed red pepper |
1 (8-ounce) can sliced bamboo shoots, drained |
1 (4-inch) cinnamon stick |
1 (8-ounce) can diced water chestnuts, drained |
4 cups hot cooked short-grain rice |
1 cup (1-inch) slices green onions |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef.
2. Add ginger, rind, and garlic to pan; sauté 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen browned bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with onions.
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