Chinese Stew Beef. Buy Groceries at Amazon & Save. The Asian beef stew involves a different set of flavoring ingredients from other cuisines. One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce.

The preferred cut is brisket of beef, a boneless piece of tough meat from the underside of the steer, because of its rich, gelatinous texture when cooked. It is sold in Chinese meat markets as Chinese stew beef. Any tough beef cut can be used, such as boneless chuck and bottom round. You can cook Chinese Stew Beef using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chinese Stew Beef

Prepare 400 g of leg steak.
You need 4-5 of anise.
You need 60 ml of light soy sauce.
Prepare 80 ml of rice wine or cooking wine.
Prepare 1 tbsp of salt.
Prepare 2 tbsp of sugar.
It's 3 of sliced ginger.
It's 4 of spring onion, only white part.
It's 1 tbsp of Chinese prickly ash.
You need 1 of cinnamon.
Prepare 2 tbsp of broad bean paste.
It's 4 of boiled egg.
You need of Chinese noodle.

Trim away the outer layers of fat. In China, when beef and potato stew is mentioned, many would associate it with Chairman Mao. Because he wrote a poem in which he mentioned this dish and every one learns this poem in school. Without knowing the story behind the poem, some may assume that it refers to Chinese-style beef and potato stew which is popular in many regions of China.

Chinese Stew Beef instructions

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!.

This Asian beef stew is inspired by the lamb stew that I had a couple of years ago in Hong Kong. Whenever it's winter time or the weather is cold, lamb stew is a popular dish for the denizens in Hong Kong as lamb is a "heaty" meat and the clay pot stew complement it to give warmth to the body. Asian beef stew The rich taste and captivating smell of the Asian beef stew has always been a hot topic of discussion among a large number of people all around the world. When you taste it, you become addicted to this delicious dish and the texture can be described as truly wonderful as well. 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).