Chinese Stew Beef. Blanch the beef brisket The most suitable cuts for this Chinese beef stew is the beef brisket and tendon. Both are tough but very flavorful, which is ideal for stewing. Other cuts like chuck and rump can be used, but brisket has layers of fats in between the lean meat which works best for slow cooking.
This Chinese beef stew is an easy make-ahead recipe that requires little prep and you'll have delicious dinners for the next couple of days. For Chinese beef stew, I suggest you use beef cuts that are rich in collagen and fat. In other words, look out for beef with a marble pattern.
Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chinese stew beef. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Blanch the beef brisket The most suitable cuts for this Chinese beef stew is the beef brisket and tendon. Both are tough but very flavorful, which is ideal for stewing. Other cuts like chuck and rump can be used, but brisket has layers of fats in between the lean meat which works best for slow cooking.
Chinese Stew Beef is one of the most favored of recent trending meals on earth. It is easy, it's quick, it tastes delicious. It's enjoyed by millions daily. Chinese Stew Beef is something which I've loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have chinese stew beef using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chinese Stew Beef:
- {Take 400 g of leg steak.
- {Prepare 4-5 of anise.
- {Prepare 60 ml of light soy sauce.
- {Take 80 ml of rice wine or cooking wine.
- {Take 1 tbsp of salt.
- {Take 2 tbsp of sugar.
- {Make ready 3 of sliced ginger.
- {Take 4 of spring onion, only white part.
- {Make ready 1 tbsp of Chinese prickly ash.
- {Take 1 of cinnamon.
- {Take 2 tbsp of broad bean paste.
- {Make ready 4 of boiled egg.
- {Make ready of Chinese noodle.
This is because lean, already-tender cuts will become dry after prolonged cooking. On the contrary, tough cuts with lots of connective tissue will become tender and moist during slow simmering. Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic. Add the beef into the claypot, followed by the carrot and beancurd sticks.
Instructions to make Chinese Stew Beef:
- Cut the leg steak into one bite size.
- Stir fry the anise, ginger, spring onion, Chinese prickly ash, cinnamon and broad bean paste until all the smell come out.
- Add the leg steak and keep stir fry until the beef is slight brown outside.
- Add soy sauce and cooking wine, salt, sugar, then add hot water until cover all the beef, stew for 1h.
- Add boiled egg, keep stewing for 30 minute.
- Serve it with cooked noodles and spring onion on the top and enjoy!.
Add the water and all the seasonings, stir to combine well. Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender. This classic Cantonese braised beef stew is served from almost all traditional restaurants around the world. So when it comes to "what's for dinner" one of our favorite dishes to cook is this Chinese daikon, carrot, and tomato beef stew (紅白蘿蔔蕃茄燉牛肉). You can prepare this dish and store it in the freezer, so, whenever you're hungry, just defrost and re-heat it.
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