I have not posted anything relating to food for a while so here is my own recipe for Cantonese style Beef Hotpot. This makes a very rich and satisfying maincourse and is very simple to make.
If made with good chuck steak this can be cooked quite quickly using a wok or similar pan. If you subtitute something like shin of beef, it would be more suitable for slow cooking in a casserole.
500 grams cubed beef (chuck steak or skirt)
1 tsp 5 mixed spice
1 tsp curry powder
3 cloves of garlic (crushed)
2cm ginger (crushed and roughly chopped)
1 tbsp light soy sauce
½ tbsp dark soy sauce
2 tbsp rice wine or sherry
1 tsp brown sugar
Cornflour to thicken
Spring onion or wild garlic flowers and coriander leaves to garnish
Carrot or mooli (daikon) cut in chunks
Cut the beef into cubes and marinade with the 5 mixed spice and curry powder for half an hour.
Heat two tablespoonfuls of oil in a wok or frying pan. Add the garlic and ginger and fry for 30 seconds (taking care not to let the garlic burn.) Introduce the beef and fry until brown. Add the wine and cook for another minute, then add the soy sauce and cook for 30 seconds more.
Now put in the carrot or mooli, the sugar and enough water to cover the beef. Bring to boil and simmer for around 20 / 30 minutes. Check that the meat is tender. You should have only a little bit of sauce left in the pan. If the dish seems too dry then add a little bit of water. Just before turning off the heat, mix a teaspoon of cornflour with a little bit of water then stir into the other ingredients.
Serve with rice and stir-fried vegetables. Enjoy!