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MING DYNASTY BEEF STEW




Source of Recipe


the web


List of Ingredients




2 pounds boneless beef chuck cut into1 1/2-inch pieces
1 teaspoon Chinese five-spice powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil, divided
1 large onion, coarsely chopped
2 cloves garlic, minced
1 cup beef broth
1 cup beer
2 tablespoons soy sauce
1 tablespoon cornstarch
Hot cooked Chinese egg noodles
Grated lemon peel, chopped cilantro and/or chopped peanuts for garnish

Recipe



Sprinkle beef with five-spice powder and crushed red pepper. Heat wok over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef; brown on all sides. Remove and reserve. Repeat with remaining oil and beef. Add onion and garlic to wok; cook 3 minutes, stirring occasionally. Add broth and beer; bring to a boil. Reduce heat to medium-low. Return beef along with any accumulated juices to wok; cover and simmer 1 hour and 15 minutes or until beef is fork tender. Blend soy sauce into cornstarch in cup until smooth. Stir into saucepan. Cook, uncovered, 2 minutes or until mixture thickens, stirring occasionally. Serve over
noodles. Garnish as desired.Makes 6 to 8 servings