Stewed Beef Strips

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Stewed Beef Strips to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Stewed Beef Strips, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 1 3/4 lb. (750g) lean boneless beef sirloin
• 5 tsp. rice wine
• 3 tbsp scallions, chopped in sections
• 3 cloves star anise
• 1 tsp. ginger, sliced
• 1 tbsp cornstarch, dissolved in 1 tbsp water
• 4 tbsp (60ml ) soy sauce
• 5 tsp. sesame oil
• 1 tsp. salt, or to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Soak the beef in cool water for 15 minutes

Step 2: Technique & Execution

Wash off any blood

Step 3: Technique & Execution

Cook in boiling water to cover 10 minutes

Step 4: Technique & Execution

Remove, rinse and drain. 2

Step 5: Technique & Execution

Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger

Step 6: Technique & Execution

Bring to a boil over high heat and skim off the foam