Braised Chinese Angelica With Beef Flank
This angelica soup is healthy with a rich source of protein. It is suitable for both males and females who look for dietary supplements.
500g beef flank
1 green onions
1/2 winter bamboo shoots
2 fresh shiitake mushroom
1 Chinese angelica
3 garlic cloves
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
- The beef flanks should be blanched for 20 minutes to remove the bad taste.
- After adding pork bone soup, use small heat to stew. It enables the aroma and taste to spread into the beef flank.
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.
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.
Mince garlic and ginger into small pieces. Add oil into the pot and fry minced garlic and ginger until aromatic.
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.
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.
Remove the spice bag. Add salt and white pepper powder. Sprinkle with sesame oil, green onion, and Goji. Serve.