LILY'S BEEF STEW
The secret to this Chinese version of beef stew, brought to us by Martha's friend Lily Mei, is to cook the meat three times. It's first boiled, then sauteed in a hot wok, and finally simmered until tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Fill a large pot halfway with water, and bring to a boil. Add cubed beef, stirring often to prevent sticking. Cook for 1 minute. Drain beef into a colander, and shake to remove excess water.
- Heat wok over high heat. Add olive oil, swirling to coat the sides of wok. Add drained beef, and saute until lightly browned, about 5 minutes. Add ginger, white wine, soy sauce, brown sugar, star anise, and cinnamon. Continue to saute until evenly browned, about 5 minutes, stirring to combine.
- Add 1 cup water, and transfer beef mixture to a large pot. Add remaining 1 1/2 cups water, cover, and bring to a boil over medium-high heat. Reduce heat to simmer, and cook until meat is almost tender, 1 1/2 hours. Season with salt, and continue to simmer until meat is tender, 1/2 hour. Serve with steamed rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
