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Fragrant Chinese Beef Stew

Published on 7. Juni 2013 | In | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 3 Plate
    • Difficulty Level

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Recipe Rating

  • (4.9 /5)
  • (12 Rating)

Ingredients

  • 1 cup boiling water
  • 1/2 cup dried black mushrooms
  • 500 grams of beef brisket, trimmed and cubed
  • 1/2 onion, chopped
  • 2 stalks of green onions, chopped
  • 1 teaspoon grated ginger
  • 2 garlic cloves, minced
  • 2 cups broth
  • 1 tablespoon of brown sugar
  • 1,5 tablespoons of soy sauce
  • 1 tablespoon sake
  • 1/2 teaspoon Sichuan pepper
  • 2 star anise
  • 1 whole clove
  • 3 dried red chilies
  • 1 cinnamon stick (5cm long)
  • 1 teaspoon sesame oil

Nutrition Info

  • 4g Sugar

  • 10g Fat

  • 2g Saturates

  • 0.2g Salt

Instructions

  • 1. Soak dried mushrooms in boiling water for about 30 minutes.
  • 2. Remove mushrooms, chop and set aside.
  • 3. Strain soaking liquid. Discard solids and reserve 1 cup soaking liquid.
  • 4. Sauté beef on all sides or until browned. Add onion, ginger, and garlic. Fry couple of minutes. Stir in reserved soaking liquid, 2 cups broth, brown sugar, soy sauce, sake, Sichuan pepper, star anise, clove, dried chilies and cinnamon stick.
  • 5. Cover, reduce heat, and simmer 1 hour. Stir in mushrooms.
  • 6. Cover and simmer 40 minutes or until beef is tender.
  • 7. Remove beef mixture with a slotted spoon. Discard star anise, cloves, dried chilies, and cinnamon stick.
  • 8. Bring remaining liquid to a boil, cook until reduced to 1 cup.
  • 9. Serve sprinkled with green onions and sesame oil over rice with sauce.
  • Servings : 3 People
  • Ready in : 10 Minutes
  • Recipe Type :
  • Ingredient :

Instructions

  • 1. Soak dried mushrooms in boiling water for about 30 minutes.
  • 2. Remove mushrooms, chop and set aside.
  • 3. Strain soaking liquid. Discard solids and reserve 1 cup soaking liquid.
  • 4. Sauté beef on all sides or until browned. Add onion, ginger, and garlic. Fry couple of minutes. Stir in reserved soaking liquid, 2 cups broth, brown sugar, soy sauce, sake, Sichuan pepper, star anise, clove, dried chilies and cinnamon stick.
  • 5. Cover, reduce heat, and simmer 1 hour. Stir in mushrooms.
  • 6. Cover and simmer 40 minutes or until beef is tender.
  • 7. Remove beef mixture with a slotted spoon. Discard star anise, cloves, dried chilies, and cinnamon stick.
  • 8. Bring remaining liquid to a boil, cook until reduced to 1 cup.
  • 9. Serve sprinkled with green onions and sesame oil over rice with sauce.

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  • 12 People Rated This Recipe

  • Average Rating

    (4.9 / 5)

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