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- Maesri Fried Shallots
- Happy Belly Canola Oil
- Kikkoman Manjo Aji Mirin Japanese Sweet Cooking Wine
- Kikkoman Japan Made Soy Sauce
- Plantation Organic Blackstrap Molasses
- Better Than Bouillon Roasted Beef Base
- McCormick Pure Ground Black Pepper
- The Spice Way Shanghai Five Spice Powder
- Spiceology Whole Star Anise Pods
- Happy Belly Bay Leaves
Taiwanese-Style Braised Minced Beef
A twist on classic Taiwanese comfort food lu rou fan, made with minced beef.
Servings: 4 people
- Saute Pan
- Wooden Spatula
- 1 Cup and 1/4 cup Measuring Cups
- Measuring Spoon
- 2 large Shallots Alternative: 1 Cup Jarred Fried Shallots
- 2 tbsp Canola Oil
- 1 lb Minced Beef
- 3 tbsp Mirin Alternative: Rice Cooking Wine
- 1/4 cup Soy Sauce
- 2 tbsp Molasses Alternative: Dark Brown Sugar
- 2 cups Beef Broth
- 1 tsp Black Pepper
- 1.5 tsp Five Spice Seasoning
- 2 Star Anise
- 1 Bay Leaf
- Slice and fry the shallots in 1 tbsp canola oil until brown and crispy. Set aside.
- Heat 1 tbsp of cooking oil and saute the beef, breaking up any large chunks, until nicely browned, 4 to 6 minutes.
- Add all the other ingredients, minus the shallots, and bring to a boil. Once boiled, reduce heat and simmer for 30 minutes.
- While the mixture is simmering, grind up the shallots using a food processor or mortar and pestle.
- Add shallots to mixture and simmer another 20 minutes.
- By the end of the 20 minutes, the liquid should have reduced to a thick sauce. If not, add a little cornstarch slurry to thicken.
- Serve over white or brown rice with your favorite vegetables.