Beef Stew (焖牛肉) is the ideal dish for a chilly weekend. After two and half hours in the pot/deep pan/wok, the meat becomes tender and juicy. The classic Chinese beef stew is the typical comfort food. Beef Tenderloin is seared in olive oil and then gently braised with scallion, garlic, onion, Sichuan pepper, Star Anise, Dried mandarin orange peel, Cinnamon, and rock sugar. After two and half hours in the pot/deep pan, the meat becomes tender with the rich spice herbs flavor. It might takes some time to make but it is well worth the effort.
Which Part of Beef to Choose?
Beef Tenderloin definitely is the best part to choose to make this dish. The texture of beef tenderloin is much tender than the others. Beef Tenderloin is come from the short loin, it contain less connective tissue due to the muscle is not weight-bearing. So, this makes the texture more tender.
Recipe Ingredients
The recipe calls for:
- Beef Tenderloin
- Ginger
- Scallion
- Garlic
- Onion
- Sichuan Pepper
- Star Anise
- Dried Mandarin Orange Peel
- Cinnamon
- Rock Sugar
- Soy Sauce
- Oyster Sauce
- Shaoxing Wine
- Carrot
- Potato
How to Cook the Chinese Style Beed Stew?
- Wash all the Ingredients. Wash and cut the beef in small pieces (approximately 3 cm).
- Add the beef pieces in a pot of water and boil it. Add 1 tbsp salt. Filter the beef pieces when the water start boiling.
- Gently wash the beef pieces using water.
- Heat up the wok or deep pan. Add 2 tbsp cooking oil. Put in the ginger, scallion (white part), garlic, Sichuan pepper, star anise, dried mandarin orange peel, cinnamon. Add the rest of the scallion (green part) after 1 minute. Turn to medium-low heat and stir-fry for 2 minutes or until it fragrant.
- Add the beef pieces. Stir-fry for 1 minute. Add soy sauce, oyster sauce, Shaoxing Wine, rock sugar. Stir-fry for 30 seconds. Add the onion slices and stir-fry for another 30 seconds.
- Pour in the water (must cover all the ingredients). Cover the lid. Turn to medium-low heat simmer for two hours. (You may need to adding water during the simmer process to avoid the water run out)
- Add the dark soy sauce after simmer 30 minutes.
- After simmer for two hours, add the potato slices and carrot slices. Simmer for another half an hour.
- Put some green scallion and stir-fry for 30 seconds.
- Done and serve immediately.
Beef Stew
Ingredients
- 300 gram Beef Tenderloin
- 6-8 slices Ginger
- 1 bulb Scallion
- 5 gloves Garlic
- 1 medium Onion
- 5 gram Sichuan Pepper
- 2 Star Anise
- 5 gram Dried Mandarin Orange Peel
- 5 gram Cinnamon
- 15 gram Rock Sugar
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Shaoxing Wine
- 1 medium Carrot
- 1 medium Potato
- 2 tbsp Cooking Oil
- 1 tbsp Salt
Instructions
- Wash all the Ingredients. Wash and cut the beef in small pieces (approximately 3 cm).
- Add the beef pieces in a pot of water and boil it. Add 1 tbsp salt. Filter the beef pieces when the water start boiling.
- Gently wash the beef pieces using water.
- Heat up the wok or deep pan. Add 2 tbsp cooking oil. Put in the ginger, scallion (white part), garlic, onion, Sichuan pepper, star anise, dried mandarin orange peel, cinnamon. Add the rest of the scallion (green part) after 1 minute. Turn to medium-low heat and stir-fry for 2 minutes or until it fragrant.
- Add the beef pieces. Stir-fry for 1 minute. Add soy sauce, oyster sauce, Shaoxing Wine, rock sugar. Stir-fry for 30 seconds. Add the onion slices and stir-fry for another 30 seconds.
- Pour in the water (must cover all the ingredients). Cover the lid. Turn to medium-low heat simmer for two hours. (You may need to adding water during the simmer process to avoid the water run out)
- Add the dark soy sauce after simmer 30 minutes.
- After simmer for two hours, add the potato slices and carrot slices. Simmer for another half an hour.
- Put some green scallion and stir-fry for 30 seconds.
- Done and serve immediately.
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