Beef Vermicelli Recipe


Beef vermicelli is one of the signature dishes of Hangzhou, and who says you can't recreate it at home?

(Serves 2)
- 200g beef
- 2 bundles of clear vermicelli
- Dark soy sauce
- Chinese Shaoxing wine
- Salt and pepper
- Finely chopped spring onions
- Finely chopped preserved vegetables
- 1 star anise

1. Boil water in pot. Then, cook the slab of beef in boiling water for 2-3 minutes. Remove beef when done.
2. In a pressure cooker, add in 1 star anise, 1 tablespoonful of salt and 500ml water. Cook at high heat for 7 minutes and low heat for 8 minutes.
3. In another smaller pot, add in 1 tablespoonful of Shaoxing wine, 2 tablespoonfuls of dark soy sauce, 1/2 teaspoonful of sugar and the rest of the soup from the pressure cooker. Allow the dark sauce to cook for 10 minutes.
4. Chop beef into fine shreds and add into the dark sauce.
5. Add in vermicelli, preserved vegetables and a dash of pepper to taste.
6. Depending on the amount of soup you want, you can add in more water and alter the amounts of salt, pepper, soy sauce and sugar respectively.
7. After cooking for 5 minutes, add in spring onions. Ensure flavour is sufficiently infused into the vermicelli.
8. Serve and garnish.

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