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Braised Chinese Angelica With Beef Flank

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Ingredients

Adjust Servings:
500g beef flank
1 green onions
1/2 winter bamboo shoots
2 fresh shiitake mushroom
1 Chinese angelica
3 garlic cloves
1 ginger
10 goji
Seasonings
1 tablespoon oil
1 tablespoon cooking wine
1 tablespoon sugar
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
2 bowls bone soup
1 teaspoon salt
1 teaspoon white pepper powder
1 teaspoon sesame oil

Nutritional information

998
Calories
111g
Protein
47g
Fat
25g
Carbs

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Braised Chinese Angelica With Beef Flank

Features:
  • Boiling
  • Simmering
Cuisine:

This angelica soup is healthy with a rich source of protein. It is suitable for both males and females who look for dietary supplements.

  • 60 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasonings

Directions

Steps

1
Done
25 minutes

Wash and blanch beef flank into boiling water for 20 minutes. Cut into 3cm long, 2 cm wide pieces. Cut green onion into small pieces.

2
Done
5 minutes

Peel winter bamboo shoots and cut into small pieces. Cut shiitake mushroom into slices. Wash and clean Chinese angelica, place it into a spice bag.

3
Done
5 minutes

Mince garlic and ginger into small pieces. Add oil into the pot and fry minced garlic and ginger until aromatic.

4
Done
15 minutes

Add beef flank, winter bamboo shoots, shiitake mushroom into the pot. Add cooking wine, white sugar, light soy sauce, and dark soy sauce. Stir-fry for 10 minutes.

5
Done
5 minutes

Pour into pork bone soup. Bring to a boil, add Chinese angelic spice bang. Cover with lid and use small heat to stew for 2 minutes until soup thick and aromatic.

6
Done
5 minutes

Remove the spice bag. Add salt and white pepper powder. Sprinkle with sesame oil, green onion, and Goji. Serve.

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James

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