CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉)
Easily prepared but intensely flavoured, Chinese beef stew with potatoes tastes tender, succulent and aromatic.
Provided by Wei Guo
Categories Main Course
Time 1h50m
Number Of Ingredients 17
Steps:
- Put beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.
- In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and all the spices. Fry until fragrant.
- Add the beef, along with light soy sauce, dark soy sauce, Shaoxing rice wine and hot water. Bring it to a full boil then turn down the heat to low. Cover with a lid. Leave to simmer for about 1h30 until the meat becomes tender (see note 3 & 4). Give the broth a taste, add a little salt if necessary.
- Put potato and carrot chunks into the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.
- Turn the heat up to reduce the broth if you wish. However, this step is entirely optional. Garnish with coriander (cilantro) if using. Serve immediately with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 622 kcal
CHINESE BEEF STEW RECIPE
The best Cantonese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong. The Cantonese beef stew is best to serve with steamed rice and noodles.
Provided by KP Kwan
Categories Main Course
Time 2h20m
Number Of Ingredients 21
Steps:
- Place the beef, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a boil. Let it boil for about five minutes. Remove the beef, wash and cut into chunks.
- Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the blanched beef. Stir-fry for five minutes or until the beef turn slightly brown.
- Add the ingredients in the seasoning section.
- Add the dried orange peel, bay leaves, and star anise.
- Stew over low heat for two hours. Turn the beef occasionally to avoid sticking to the bottom of the pan.
- Add the cut radish. Continue cooking for 30-45 minute or until the radish becomes soft.
- Dish out and garnish with chopped scallion.
Nutrition Facts : Calories 1887 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 568 milligrams cholesterol, Fat 110 grams fat, Fiber 7 grams fiber, Protein 161 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 2 portions, Sodium 3087 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat
ASIAN BRAISED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- Serve over rice, garnished with the reserved scallion greens.
CHINESE BEEF STEW
Make and share this Chinese Beef Stew recipe from Food.com.
Provided by shygirl
Categories Meat
Time 32m
Yield 10 , 10 serving(s)
Number Of Ingredients 9
Steps:
- Cube the boiled kamto to bite size pieces.
- Saute ginger in oil.
- Add in the cubed kamto.
- Pour 2 cups of the stock that you boiled the meat inches.
- Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil.
- Let it simmer till flavors incorporate.
- Season to taste.
- Simmer till meat becomes very tender and the sauce is absorbed.
- Great with heaping hot rice!
Nutrition Facts : Calories 211.3, Fat 12.6, SaturatedFat 4.1, Cholesterol 41.8, Sodium 685.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 22.1
JAPANESE-STYLE BEEF STEW
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Provided by Mark Bittman
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams
ORIENTAL BEEF STEW
Stew with a different twist! Although you wouldn't think from reading the ingredients in this recipe that it has a ton of flavor, it does. Be sure and enjoy it over some freshly steamed rice. If you want the sauce a little thicker, you could add a teaspoon or two of cornstarch mixed with a little water to this dish shortly before its finished baking. I think pork or chicken could be used in this dish in place of the beef -- I would imagine the baking time might be shorter.
Provided by Bobbie
Time 2h20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef in a little hot oil.
- Place in casserole dish with remaining ingredients.
- Cover. Bake in 350 oven for 2 hours.
- Serve over hot rice.
Nutrition Facts : Calories 285, Fat 10.7, SaturatedFat 4, Cholesterol 100.4, Sodium 896.4, Carbohydrate 7.8, Fiber 2, Sugar 3.6, Protein 38.3
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
ASIAN BEEF AND CAULIFLOWER STEW
Next to hamburger, round steak is probably the most frequent dinner "guest" at our place! I'm always experimenting with recipes, changing them to fit our tastes...and this Asian beef stew is easy and good.-Deborah Cole, Wolf Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice.
Nutrition Facts : Calories 165 calories, Fat 4g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 771mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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