Our friend Henry made dinner for us again! You recall he made that amazing Chicken Ballottine for us earlier this year. This time he made beef Nang Bao Rou, a Chinese dish from the Xinjiang province.
It’s a very healthy and hearty stew just right for this time of year. Traditionally it is served over flat bread like Naan or Ciabatta.
Nang Bao Rou is not too difficult to make, most of the work is preparing the veggies.
Henry also used beef that was sliced very thin.
Bacon and onions in the pan. Who doesn’t love that aroma?
Here’s Henry’s “secret” ingredient for added flavor, Korean Sunchang sauce paste. It’s made with red peppers and has a bit of heat.
All the different veggies make the dish quite colorful.
And because the beef was sliced so thin, it cooks very quickly. Here’s Henry’s delicious recipe. Enjoy!
- 2 large turnips
- 3 medium white onions
- 3 large carrots
- 2 stalks celery
- ½ lb Brussels sprouts
- Meat of choice cubed or sliced thin
- Two strips bacon
- Sunchang Korean sauce
- S&P to taste
- Olive oil
- 1 cup red or white wine
- Chicken stock or water
- Corn starch slurry
- 1 tbsp butter
- Flat bread; naan or ciabatta
- Cube the bacon and brown in large pan
- Add Sunchang and olive oil
- Add onions and meat and brown on medium heat
- Add and Sweat onions
- Add turnips and carrots and wine, cover and simmer for five minutes
- Add the remaining veggies and put on a low to medium simmer
- After 10 -15 mins check veggies for tenderness
- Add more wine, stock or water to create more au jus
- Finish cooking veggies to desired tenderness.
- Add corn starch at very end and bring to simmer
- Add a nob of butter!
- Serve over bread