Name: Chinese Beef Stew
Yield: Serves 6 as a Main Course.
Cuisine: China
Ingredients: 4 tablespoons Shaoxing wine or dry sherry; 4 tablespoons thin soy sauce; 1 whole star anise; 6 cups water; 3 tablespoons hoisin sauce; 1 teaspoon roasted and crushed Sichuan peppercorns; 1 teaspoon five-spice powder; 2 teaspoons sugar; 3 pounds brisket of beef or stew beef; 2 cubes fermented red bean curd; 1 large (about 1½ to 2 pounds) Chinese (icicle) radish, roll-cut; 1 tablespoon minced garlic; 4 tablespoons peanut oil

Preparation info

Serves
6
as a Main Course.

Difficulty
Complex

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

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

Method

stir-frying, braising

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.

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Ingredients

Method

Part of