CookGo
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Beef Brisket Soybean Paste Stew

Coût $15, économiser $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Main Ingredients

    • 🥩 200g beef brisket
    • 🥔 1 medium potato
    • 🧅 1/2 onion
    • 🥒 1/2 zucchini
    • 🍄 1 king oyster mushroom
    • 🍶 1/2 block tofu
    • 2 cups anchovy kelp stock
    • 1 green onion
    • 1 green chili
    • 1 red chili

  • Seasonings

    • 2 tbsp soybean paste
    • 1 tbsp chili paste
    • 1 tbsp chili powder
    • 1 tbsp oligosaccharide

  • Beef Marinade

    • 🧄 1 tbsp minced garlic
    • 1 tbsp cooking wine
    • to taste black pepper

ÉTAPES

1

Prepare vegetables by cutting potato, king oyster mushroom, zucchini, and onion into bite-sized pieces.

2

Marinate beef brisket with minced garlic, cooking wine, and black pepper. Mix well.

3

Mix soybean paste, chili paste, chili powder, and oligosaccharide to create the seasoning sauce.

4

Prepare anchovy kelp stock by boiling anchovies and kelp in water. Strain and set aside.

5

In a pot, stir-fry the marinated beef brisket until the color changes.

6

Add the chopped vegetables to the pot and stir well.

7

Add the seasoning sauce and reduce heat to low.

8

Pour in 2 cups of anchovy kelp stock and bring to a boil over high heat.

9

Add tofu and simmer on medium heat until the flavors meld together.

10

Finish by adding green onion, green chili, and red chili. Simmer briefly.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 30g
    Glucides
  • 15g
    Graisses

💡 Astuces

Serve with steamed rice for a complete meal.Adjust spice levels by reducing chili paste or powder.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.