Name: Beef Stew with Potatoes (土豆烧牛肉)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1 tablespoon Shaoxing cooking wine; ¼ teaspoon sweet flour sauce; 2 green onions, trimmed and cut into 2-inch (5 cm) segments; 2 tablespoons vegetable oil; 3-inch (7.5 cm) cinnamon stick; ¼ teaspoon Pixian bean sauce; 2 white cardamom pods; ½ medium white onion, sliced; 1½-inch (4 cm) square dried orange peel; 1 tablespoon oyster sauce; 1 large yellow potato, peeled and cut into cubes, reserved in water until use; ½ medium tomato, cut into cubes; 1 teaspoon Sichuan peppercorns; 2 bay leaves; 11-ounce (310 g) beef chuck tender; ½ teaspoon fennel seeds; 1 garlic clove, peeled and sliced; ½ teaspoon chili garlic sauce; 1-inch (2.5 cm) piece fresh ginger, peeled and sliced; 1 tablespoon soy sauce; 2 star anise pods; ¼ teaspoon sugar; 1 black cardamom pod

Preparation info

Serves
2

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

Lamb was a rare commodity in our town in Michigan, so my mother oftentimes would make do with beef. This dish—think American beef stew with Chinese seasonings—would show up on our dinner table at least once a week, steaming up the kitchen with the smell of fennel, star anise, and soy. It’s simple and homey, a salty and spicy accompaniment to rice, perfect for cold Michigan winter suppers, and even more tender and flavorful after a day of sitting. You wouldn’t necessarily find this dish in r