In my opinion, this is the best tasting dish I've ever made. During the workday I excitedly anticipated coming home and eating the leftovers!
津白牛肉煲 (Jin Bai Niu Rou Bao) Beef and White Cabbage Casserole
Slice the beef into bite-size pieces.
Heat the oil in a pot and sear the beef for 1~2 minutes or until browned on the outside.
Remove the beef and set aside, retaining the juices in the pan.
In the same pot, stir-fry the minced garlic, green onion, ginger, and red chili until fragrant.
Lower the heat, add onion, and stir-fry until tender.
Add the spicy soy bean paste…
...and beef broth (save 3 tablespoons for later use).
This recipe provided several meals for me. When the beef and cabbage was gone, I still had a pot of delicious broth, to which I added various leftover vegetables, tofu, and shuijiao (Chinese dumplings).
This recipe is from The Best-loved Everyday Dishes: Mastering the Culinary Art in One Cookbook by Cecilia Hong Baiyang.
這個食譜是從最想學會的家常菜：從小菜到主食一次學透透 作者:洪白陽 (CC老師) 來的.