Beef with soy sauce – VnExpress Cooking

1. Bought beef, washed, filtered all the fat and fibers around, so use only tight ties so that the boiled meat is firm.

2. Put the meat in the pot, add a teaspoon of soup powder, a piece of crushed ginger, a piece of crushed lemongrass, boil the meat for about 30 minutes.

3. When the meat is cooked, take it out into a bowl of ice water (use boiled water to cool it down) wash it for a while and then let it dry.

4. Cut the cold meat into pieces about 7 cm long.

5. Thinly sliced ​​ginger, washed once with boiled water to cool to drain.

6. Thinly sliced ​​garlic, thinly sliced ​​hot peppers. If using green pepper, it must be washed and dried.

7. Boil the mixture of soaking water: 700 ml of water + 250 ml of soy sauce + 100 g of yellow sugar + 100 ml of vinegar + 1/2 teaspoon of crushed northern pepper (if you have green pepper, skip the dry pepper). You can re-season the pickling mixture to taste better. Let the soaking water cool completely.

8. Glass jars soaked in beef, washed thoroughly, rinsed with old boiling water and drained.

9. Arrange the beef in a glass jar, alternating with a layer of garlic, ginger, chili and green pepper. Repeat until the end and pour in the soy sauce mixture.

10. In winter, leave the jar of beef outside for a day to infuse the spices and then store it in the refrigerator the next day. When done in the summer, it must be kept in the refrigerator.

11. After 5 days, bring it out to eat, slice thinly, drizzle the soy sauce-soaked water on top, garnish with ginger garlic chili pepper and enjoy.

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To Hung Giang