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Stewed Beef Northern Style

chef.jackson's picture
Ingredients
  Stewing beef 12 Ounce, cut into 1 1/2 inch cubes (Brisket / Shin, 350 Grams)
  Spring onion 1 , sliced diagonally into 2 inch segments
  Oil 2 Teaspoon (Preferably Ground Nut)
  Ginger slice 1
  Garlic 1 Clove (5 gm), lightly crushed
  Dried red chili 1
  Chinese white radish 4 Ounce (100 Grams)
For braising sauce
  Chicken stock 10 Fluid Ounce (300 Milliliter)
  Sugar 2 Teaspoon
  Light soy sauce 1 1⁄2 Teaspoon
  Dark soy sauce 1 Tablespoon
  Dry sherry/Rice wine 2 Teaspoon
  Five spice powder 2 Teaspoon
  Hoisin sauce 2 Tablespoon
  Whole yellow bean sauce 2 Teaspoon
Directions

MAKING
1. In a wok or large frying-pan heat oil until it is very hot and add the beef.
2. Stir-fry until brown, (This should take about 10 minutes.)
3. Pour off any excess fat and save 1 tablespoon of oil in the pan.
4. Reheat the oil, add the spring onion, ginger, garlic and chili and stir-fry with the beef for about 5 minutes.
5. Take it out and put it into a large fireproof casserole or pot.
6. Put all the braising sauce ingredients in this casserole and bring it to a boil, skim off any fat from the surface and turn the heat as low as possible.
7. Put on the lid and braise for 1 1/2 hours, remove the cover and add the radish and continue to cook for another 30 minutes or until the beef is tender.
8. Now turn on the heat and boil rapidly to reduce the liquid for about 15 minutes.
9. When the sauce is thickened a little remove from fire.

SERVING
10. Serve hot with rice or vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
140 Minutes
Ready In: 
170 Minutes
Servings: 
2

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