Evergrande Cellblock Stew

Ingredients

• 800 g beef chuck
• 2 large onions
• 3 cloves garlic
• 2 tbsp fresh ginger, grated
• 2 red chilies
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice wine or dry sherry
• 400 ml beef stock
• 2 tbsp cornstarch
• 2 tbsp oil
• 300 g basmati rice
• 8 shiitake mushrooms
• 2 large carrots
• 2 spring onions
• 1 tbsp sesame oil
• salt and pepper

Method

1. Cut the beef into 2 cm cubes. Season with salt and pepper.
2. Heat oil in a large pot and brown the beef on all sides.
3. Chop the onions and garlic. Add to the beef and cook for 5 minutes.
4. Add grated ginger and chopped red chili. Fry briefly.
5. Pour in soy sauce, hoisin sauce, rice wine, and stock. Bring to a boil.
6. Simmer gently with lid on for 2 hours, until the beef is tender.
7. Meanwhile, cook the rice according to package instructions.
8. Cut the carrots into long thin sticks (bars) and blanch for 2 minutes.
9. Slice the shiitake mushrooms.
10. Mix cornstarch with a little water and stir into the stew to thicken. Simmer 5 more minutes.
11. Spoon the stew into a rectangular oven dish (cell shape). Top with shiitake slices in two rows of four (eight charges).
12. Make four small rectangular 'beds' of rice in the dish, side by side.
13. Lay the carrot sticks across the stew as prison bars. Drizzle with sesame oil.
14. Slice the spring onions and sprinkle over the rice beds.

Serving notes

• Serve in the dish so the cell shape remains visible.
• Give each person a rice bed with bars and a shiitake slice as a charge.
• Offer extra chili at the table for those who want an even sharper scandal.