Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chinese stew beef. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chinese Stew Beef is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chinese Stew Beef is something which I have loved my entire life.
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. They cooked by the traditional way, not.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chinese stew beef using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chinese Stew Beef:
- Make ready 400 g leg steak
- Take 4-5 anise
- Prepare 60 ml light soy sauce
- Get 80 ml rice wine or cooking wine
- Get 1 tbsp salt
- Take 2 tbsp sugar
- Make ready 3 sliced ginger
- Take 4 spring onion, only white part
- Take 1 tbsp Chinese prickly ash
- Prepare 1 cinnamon
- Prepare 2 tbsp broad bean paste
- Get 4 boiled egg
- Prepare Chinese noodle
On the contrary, tough cuts with lots of connective tissue will become tender and moist during slow simmering. 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. Compared to Sichuan style beef stew, the Cantonese style braised beef is non-spicy, sweet, with unique deep flavors developed from the use of star anise, dried orange peels, Chu Hou / Chee Hou sauce (more about this below).
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!
You can prepare this dish and store it in the freezer, so, whenever you're hungry, just defrost and re-heat it. Compared to Sichuan style beef stew, the Cantonese style braised beef is non-spicy, sweet, with unique deep flavors developed from the use of star anise, dried orange peels, Chu Hou / Chee Hou sauce (more about this below). This classic Cantonese braised beef stew is served from almost all traditional restaurants around the world. This Chinese Daikon Brisket Stew, or 清湯蘿蔔牛坑腩, is one of those comfort dishes that fills you up heartily, tastes just yummilicious with tender beef and meltingly soft daikon swimming prettily in a clear soup that will give you strength to fight against the autumn chills. Chinese Daikon, Carrot, and Tomato Beef Stew The Spruce / Liv Wan This belly-warming beef stew is perfect for a cold winter's night.
So that’s going to wrap this up with this exceptional food chinese stew beef recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
