Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The "red" comes from the color soy sauce acquires after long cooking. Steamed rice and green onions are classic accompaniments.

Recipe by Cooking Light January 2008

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Credit: Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

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Yield:
8 servings (serving size: 1/2 cup rice, 1 rib piece, 1/3 cup mushroom mixture, and 2 tablespoons onions)
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Ingredients

Ingredient Checklist

Directions

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  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef.

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  • Add ginger, rind, and garlic to pan; sauté 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen browned bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with onions.

Nutrition Facts

331 calories; calories from fat 26%; fat 9.4g; saturated fat 3.9g; mono fat 4g; poly fat 0.4g; protein 19.8g; carbohydrates 40.1g; fiber 2.7g; cholesterol 46mg; iron 3.8mg; sodium 370mg; calcium 26mg.
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