Sunday, May 31, 2009

Beef Flank with Carrot

My collegue Chiao Yun thought me this dish. You can use beef shank as well. I steamed it with "da tung dian guo". You can braised it as well. Ingredient includes soy sauce, "lu bao", onion and carrot (optional: chilli if you like it spicy). Salts to taste. The time to cook this could take up to 6 hours or more as the beef flank or shank is really tendon. Compliment well with noddles.


  1. Looks so yummy! Too bad I missed it! Make this again for the next party?

  2. Sure! Will use beef shank next time instead of flank.

  3. Just found out that you've a new blog. Yay!