Chinese Beef Stew Recipes

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CHINESE BEEF STEW



Chinese Beef Stew image

Make and share this Chinese Beef Stew recipe from Food.com.

Provided by shygirl

Categories     Meat

Time 32m

Yield 10 , 10 serving(s)

Number Of Ingredients 9

2 1/4 lbs flank steaks, boiled in water till tender 1 hour (kamto)
2 tablespoons fresh ginger, julienned
2 tablespoons vegetable oil
4 tablespoons oyster sauce
1 teaspoon salt
2 tablespoons rice wine vinegar or 2 tablespoons anisado wine
2 tablespoons Kikkoman soy sauce
1 tablespoon sesame oil
1 piece cinnamon bark

Steps:

  • Cube the boiled kamto to bite size pieces.
  • Saute ginger in oil.
  • Add in the cubed kamto.
  • Pour 2 cups of the stock that you boiled the meat inches.
  • Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil.
  • Let it simmer till flavors incorporate.
  • Season to taste.
  • Simmer till meat becomes very tender and the sauce is absorbed.
  • Great with heaping hot rice!

Nutrition Facts : Calories 211.3, Fat 12.6, SaturatedFat 4.1, Cholesterol 41.8, Sodium 685.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 22.1

CHINESE-STYLE BRAISED BEEF ONE-POT



Chinese-style braised beef one-pot image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 14

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

Steps:

  • Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  • Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
  • Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
  • Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium

CHINESE BEEF OR PORK STEW (RED COOKED MEAT)



Chinese Beef or Pork Stew (Red Cooked Meat) image

Make and share this Chinese Beef or Pork Stew (Red Cooked Meat) recipe from Food.com.

Provided by tgobbi

Categories     Stew

Time 3h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 lbs stewing beef or 2 lbs pork shoulder, cube 3/4" - 1"
oil (vegetable, peanut, Canola)
1 lb vegetables, cut up (carrots, lo bok, etc)
1 medium yellow onion, cut in large chunks - to taste (leek works well too)
1 -4 clove garlic, smashed
1 piece fresh ginger, peeled and smashed
2 star anise (opt for beef)
1 -2 piece chinese dried orange rind (opt for beef)
chile, fresh or dried (optional)
2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired)
2/3 cup soy sauce (use a combination of light and dark in any proportion)
2 teaspoons dry sherry
2 cups boiling water

Steps:

  • *Staranise comes in the form of an eight point star.
  • ,each point having an anise seed in it.
  • Most of them are broken up so use a total of eight points, more or less, to taste.
  • **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
  • It comes in plastic bags and has a long shelf life.
  • Start by browning the meat in a few T of oil.
  • Do it in batches so it gets well caramelized.
  • When the last of the meat is well browned, remove it all to a bowl.
  • (Add more oil as needed).
  • Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
  • Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
  • Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
  • Adjust seasonings, add the vegetables and simmer, covered for another half hour.
  • Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
  • Serve with steamed rice or boiled noodles.

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