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    Chinese Beef Stew


    Source of Recipe


    Art of Chinese Cooking

    List of Ingredients




    Chinese-Style Beef Stew 3-4 lbs
    Radish 2-3
    Rock Sugar 4-5 oz.
    Chinese Ground Bean Sauce 3 tablespoons
    Chinese Red Bean Curd Paste 3 tablespoons
    Dried Aniseed 2-3
    Soy Sauce 1/4 cup
    Sugar 4 teaspoons
    Cooking wine 2 teaspoons
    Vinegar 1/2 teaspoons
    Ginger 6-8 slices
    Garlic 5-6 cloves

    Recipe



    Cut the beef stew into bite-size, add 1/8 soy sauce and sugar into the beef, marinated for 15-20 mins.
    Heat the pot with 2 tablespoons cooking oil, until the oil hot but not smoking, add ginger and garlic into the oil, cook for a minute and
    add the beef.
    Put ground bean sauce, red bean paste, 1/8 soy sauce and 1/4 cup of water into a bowl, mix well, add into the beef.
    Add two cup of water, add rock sugar, vinegar and dried aniseed, cook with medium high heat until boiling.
    Cut the reddish into bite-size, add into the beef when it is boiling.
    Cover and cook with medium for 1 hour, stir gently and add 1/2-1 cup of water, cover and cook for another hour or until the beef becomes soften (usually it takes 2-2.5 hour to get soft).

 

 

 


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