Chef John

467 RECIPES

30+ years of experience in the culinary industry

Chinese Beef Stew

A rich sauce with tender beef brisket is the perfect complement to a warm bowl of rice. The savory-sweet taste of the sauce, meat and different vegetables makes for a medley of great tastes .

CUISINES: Chinese
LEVEL: EASY
TIME: 1 hr
SERVING: 4 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Cut the beef brisket flat into pieces and put it in water to remove the blood.
Step 2
Step 2
Step 2
During the cooking process, remove the foam. When the water is boiling, take out the beef brisket flat.
Step 3
Step 3
Step 3
Put the beef brisket flat in the pot and pour 1tbsp of oil. Add and stir-fry with garlic, ginger and anthracene segments.
Step 4
Step 4
Step 4
When the beef brisket flat is golden brown, add some cooking wine, soy sauce, oyster sauce, five-spice powder, sugar, and salt to season it. Then add water to cover the beef brisket flat over high heat.
Step 5
Step 5
Step 5
After boiling, cover the pot and simmer for 30-40 minutes until the soup is reduced by a half. Add the onions, carrots, potatoes, and Thai red peppers to the pot and stir a little bit. Then cover the pot and simmer until the potatoes are cooked.
Step 6
Step 6
Step 6
When the carrots are cooked, thicken the soup with cornstarch mixture and sprinkled with chopped green onion to complete.
Step 7
Step 7
Step 7
Enjoy!
Step 8
Step 8
Step 8
Pour the cooked beef brisket falt on the rice and enjoy it!
Features:
Features:
Features:
The meat is tender, the sauce is rich, easy to make at home, classic and delicious.
Key point:
Key point:
Key point:
When choosing beef brisket flat which is half-lean and half-gluten, avoid too much lean meat which would taste very dry.
Key point:
Key point:
Key point:
The beef brisket flat takes a little longer to boil in the water in the first step, so that the blood can be removed as much as possible.
Key point:
Key point:
Key point:
The seasoning should be fry until as fragrant as possible, and the water should be added at a time to prevent adding water in the middle to reduce the umami taste.
Key point:
Key point:
Key point:
In the end, it is better to thicken the soup, which is suitable for bibimbap.