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Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 1, Projecto Memória Macaense

INGREDIENTS

■ 900g lean beef, thinly sliced

■ 4 tablespoons of light soy sauce

■ 4 tablespoons of sweet soy sauce

■ 1/2 teaspoon of white pepper

To cook

■ 225g bonelsss/skinless pork belly, thinly sliced

■ 1-1/2 red onions, about 300g, finely chopped

■ 1-1/2 onions, about 300g, finely chopped

■ 200g carrots, sliced

■ 3 teaspoons of raw brown sugar

■ 3 tablespoons of sweet soy sauce

■ 3 cups of water

■ 2-3 tablespoons of cooking oil


DIRECTIONS

1. Silce the beef thinly across the grain, if not pre-cut. Mix 4 tablespoons each of light soy sauce and sweet soy sauce with 1/2 a tablespoon of white pepper in a bowl large enought to hold the beef. Mix in the beef slices and set aside to marinate for an hour, turning through the marinade from time to time.

2. Slice the pork belly thinly and set aside. Dice the onions and slice the carrots separately.

3. To Cook; heat the oil in a large frying pan, add the onions and cook on medium heat until translucent, about 5 minutes, then add the pork belly, mixing well through the onions and cook for 3-4 minutes. Add the beef slices to the pan, 3 tablespoons of sweet soy sauce, the sugar and 3 cups of water, stir and bring the sauce to a boil, reduce the heat and cover.

Simmer the beef for about one hour stirring from time to time, stir in the sliced carrots and continue to cook covered, until the meat is very tender, the carrots are cooked, and the sauce has thickened, 20 to 30 minutes. Serve with steamed rice.


Macao Braised Soy Sauce Beef with Pork Belly Recipe

Bife de Panela Teresa

Macao style braised beef with pork belly, onions and carrots

Prep: 20m | Inactive: 45m | Cook: 1hr 30m | Serves: 4 |

Beef and pork belly braised with soy sauce, onions and carrots.