Chinese Beef Stew

Preparation info

  • Serves


    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 3 pounds brisket of beef or stew beef
  • 4 tablespoons peanut oil


stir-frying, braising

  1. 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.