Beef roasted with soybeans and carrots
Overview
The weather is gradually turning from cold to cold. In this cold weather, it would be a shame not to eat something that can warm your stomach and body! So eat more meat and store more fat so you don’t get cold. We all know that beef has high nutritional value. Eating it in winter can help us ward off the cold, warm the stomach, and is a good tonic for the cold winter. Traditional Chinese medicine believes that beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, and quenching thirst and salivation. It is suitable for people with depression of middle qi, shortness of breath, physical weakness, weak muscles and bones, blood deficiency and chronic illness, and those with yellowish and dizzy complexion.
Tags
Ingredients
Steps
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The soybeans are soaked in water beforehand to swell. I soaked them for about 10 hours. This depends on the indoor temperature.
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Peel the carrots and cut into cubes.
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Chop onions, ginger, garlic, and Pixian bean paste.
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Pour the beef, a few slices of ginger and a little cooking wine into the pot and blanch them. After the water boils, cook for 1 to 2 minutes and remove.
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Add vegetable oil to the wok, add onions, ginger, garlic, and peppercorns and sauté until fragrant.
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Add in the chopped Pixian bean paste and stir-fry until red oil comes out.
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Add beef and stir-fry for a few times.
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Add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce and stir-fry until coloured.
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Add enough hot water and a little cooking wine to the soybeans, bring to a boil over high heat, then turn to low heat and simmer for about 1 hour.
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Add carrots and a little sugar and start to reduce the juice over high heat.
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The carrots are soft and the soup is thickened.
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Spicy beef with roasted soybeans would be great.
