Tender Beef and Quail Egg Soy Braised Dish
Home Cooking TV) Golden Recipe for Beef and Quail Egg Soy Braised Dish
Soy braised beef is an incredibly versatile side dish. It’s delicious mixed into rice or enjoyed on its own. Having a batch of this braised dish prepared means you can easily have satisfying meals for several days. It’s a pantry staple that brings comfort and flavor to any meal.
Ingredients- Beef (shank or eye of round), 300g
- Soy sauce, 1 cup (200ml)
- Quail eggs, 20 (pre-boiled and peeled)
- Whole garlic cloves, 10
- Ginger, 1 knob (thumb-sized)
- Sugar, 2 Tbsp
- Cheongyang chili pepper, 1
- Red chili pepper, 1
Cooking Instructions
Step 1
First, soak the beef (shank or eye of round) in cold water for about 30 minutes to remove any blood. This step is crucial for a clean flavor without any gamey smell. Once the blood is drained, cut the beef into bite-sized pieces, about 3-4 cm.
Step 2
Place the cut beef into a pot, cover generously with water, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes. This initial simmering helps to further remove impurities and blood from the meat.
Step 3
Drain the simmered beef and discard the water. Rinse the pot clean, return the beef to the pot, and pour in 1 cup of soy sauce. Bring to a boil over high heat to allow the soy sauce to penetrate the meat.
Step 4
Once the soy sauce mixture is boiling, add the pre-boiled and peeled quail eggs and whole garlic cloves. Reduce the heat to medium-low and begin to braise. Let it simmer until the liquid is reduced to a gravy-like consistency, about 10-15 minutes. Stir occasionally to prevent the beef and eggs from sticking or burning.
Step 5
When the liquid has reduced by about half, add the thinly sliced ginger and 2 tablespoons of sugar. Stir well to combine. Ginger adds depth of flavor, while sugar enhances the savory notes and gives a glossy finish. Continue to simmer for another 5-7 minutes.
Step 6
Finally, add the deseeded and diagonally sliced Cheongyang chili pepper and red chili pepper. Simmer for just 1-2 more minutes until the delicious beef and quail egg soy braised dish is complete. If you enjoy a spicier flavor, feel free to increase the amount of Cheongyang chili pepper. Allow it to cool slightly before storing in an airtight container in the refrigerator for long-lasting enjoyment.
