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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).