How To make Chinese Beef Stew
3 lb Brisket of beef or stew beef
4 tb Peanut oil
SAUCE:
2 ml Fermented red bean cake *
3 tb Hoisin sauce
4 tb Shaoxing wine or dry sherry
4 tb Thin soy sauce
1 tb Minced garlic
1 Whole star anise
1 ts Roasted and crushed
-Szechwan peppercorns 1 ts Five spice powder
2 ts Sugar
6 c Water
1 lg (about 1 1/2 to 2 lbs)
-Chinese (icicle) radish, -roll cut. Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Chinese radish adds just the right bite, much as turnips would in a Western stew. In effect, this is Chinese beef stew. Game meats or goat meat may be substituted for the beef for a delicious and unusual variation. Oxtails can also be braised in this manner, or even veal shanks. Almost any cut of meat or organ that requires extensive cooking does well if braised. The strong sauce keeps the meat flavorful throughout. Turnips or carrots may be substituted for the Chinese radish, and chestnuts have a strong, sweet taste that holds up well to braising. [Make a diagonal slice, roll daikon 1/4 turn and slice again. Continue rolling and cutting until done. S.C.] * [This is nice if you have some laying around, but don't worry if you don't. The taste can be somewhat bizarre for a Westerner, but it won't overwhelm the dish S.C.] 1. 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. 2. Trim away the outer layers of fat.
3. Cut the meat into 1 1/2 inch strips.
4. Cut the strips into cubes.
5. Brown the meat on all sides in a wok over a high flame in 3
tablespoons of the oil. Set it aside. 6. In the remaining 1 tablespoon of oil, over a high flame, break up
the red bean curd with a spatula. 7. Add the remaining sauce ingredients. Bring them to a boil.
8. Add the beef to the sauce, reduce the heat to a simmer, cover the
wok, and braise the beef for 2 hours. After 1 1/2 hours, add the roll-cut radish. Cook for 30 minutes more, until both the beef and radish are tender. 9. Serve the stew immediately.
Makes 6 servings. From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 1981. Posted by Stephen Ceideburg December 18 1990.
How To make Chinese Beef Stew's Videos
MELT IN YOUR MOUTH CHINESE BEEF STEW w/ Daikon & Beef Tendon | Instant Pot Recipe | 蘿蔔牛筋牛腩
This beef stew is classic Cantonese comfort food! Extremely tender & juicy beef with melt in your mouth beef tendon and savory daikon drenched in a sweet and umami-packed Chee Hou Sauce.
It's a Chinese staple and is a well-loved classic in Hong Kong Noodle Shops!
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BEEF STEW NOODLES w/ DAIKON & TENDON - 6-8 Servings
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MEAT & VEGETABLES
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1 lb Beef Belly or Fatty Beef Brisket Chinese: 牛坑腩
1 lb Beef Tendon Chinese: 牛筋
1 lb Large Daikon Radish - cut into large chunks
AROMATICS
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20 g Sliced Ginger
6 Garlic Cloves - crushed
1 Large Shallot - chopped
3 Stalks of Green Onion - white & greens separated
1 TBSP Shaoxing Cooking Wine
1 Cup Chicken Stock or Water
1 TBSP Salt - season to taste!
SAUCE
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3 TBSP Chee Hou Sauce Chinese: 柱侯醬
1 TBSP Ligh Soy Sauce
1 TBSP Dark Soy Sauce
2 TSP Oyster Sauce
SPICES
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3 Star Anise
2 TSP Rock Sugar 10g
1 Small Piece of Dried Mandarin Peel Chinese: 陳皮
1 Cinnamon Stick
2 Bay Leaves
1 Clove
THICKENER
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3 TBSP Corn Starch
4 TBSP Water
INSTRUCTIONS
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BEEF TENDON
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- For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High - Pressure for 1 hour & 15 minutes + Natural Release.
- Discard the cooking liquid. Rinse the cooked tendons under cold running tap water.
- Cut tendons into smaller 3-4 pieces, then remove some of the fat if desired.
DRIED MANDARIN PEEL
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- Rehydrate the dried mandarin peel (chengpi) by soaking it with cold water for 15 minutes.
**Both the beef tendon and dried mandarin peel are optional
BEEF PREP
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- Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
- Pat the beef belly dry with a paper towel.
- Add 1 TBSP oil to the Instant Pot.
- Brown the beef, roughly 3 minutes per side, and set aside. You may have to do this in batches.
SAUTE AROMATICS
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- Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot.
- Saute until fragrant (~2 mins).
- While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.
- Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot.
- Pour in 1 TBSP Shaoxing wine (or water) and completely deglaze the bottom of the pot.
MAKE CHEE HOU SAUCE
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- Combine all sauce ingredients and add to the Instant Pot.
- Give it a quick mix so all the ingredients are infused with the paste.
ADD REMAINING INGREDIENTS
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- Add the daikon chunks, chicken stock (or water), and salt.
- Ensure everything is submerged ~90%.
PRESSURE COOK
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- Pressure Cook at High Pressure for 32 minutes plus 15 minutes natural release.
THICKEN & SEASON TO TASTE
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- Bring the beef stew sauce to a simmer with the Saute button.
- In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired - thickness.
- Taste and adjust seasoning by adding more salt.
- I added 2 large pinches of salt at the end.
- Serve with egg noodles, rice, or rice noodles!
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#chinesebeefstew #beefstew #hongkongcafe
Chef Wang teach you: Sichuan style Beef stew, with white radish, a must-have dish in winter
Today's dish is White radish beef stew, this is not only a tasty dish, but also have further thoughts in it, both beef and white radish will warm your body, and eat this dish in a casserole make it even better. Make it a must-have dish on Chinese table during winter. Hope you enjoy today's dish.
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
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Translated and rerecorded by Voiceman Jay
One Pot Asian Beef Stew with Daikon - 东方炖牛肉
⬇️ Ingredients below ⬇️
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More like a thick soup than a typical Western stew, this Chinese beef stew takes reference from Cantonese cooking and pairs vibrant flavours of daikon and carrots with rich earthy beefy goodness.
We cooked over a stove but go ahead and use a pressure cooker / instant pot to braise the beef chucks quicker.
⬇️ Ingredients here ⬇️
1.4kg Beef chuck (cut into chunks)
2 tbsp Cooking oil
2 Onions (cut into wedges)
1 Knob ginger (smashed)
2 Star anises
2 Cinnamon sticks
2 Bay leaves
4 Cloves
5 Dried chillies (pre-soaked)
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Chu hou sauce
1 tbsp Fish sauce
3 tbsp Shaoxing wine
Salt & sugar to taste
500ml Chicken stock
500g Daikon (peeled and cut into chunks)
2 Carrot (peeled and cut into chunks)
Coriander for garnishing
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Full recipe:
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Timestamps:
0:00 Yummy one pot goodness
0:25 Prepare beef for stir fry
0:50 Stir fry ingredients
1:31 Add chicken stock and stew
1:47 Add in daikon and carrots
1:57 Season to taste
2:02 Serve with a bowl of rice
Chinese beef stew recipe - How to prepare (the authentic way)
The best Chinese 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. They cooked by the traditional way, nothing fancy, but did it exceptionally well.
After a few months of not enjoying the beef stew, I am tempting to develop my version since I do not visit Hong Kong very often.
Here is the recipe, following strictly to the original Cantonese flavor.
Serve with a bowl of noodles on the side, and it is heavenly.
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Sound effects
Oriental Harp 2. By Soughtaftersounds
Clear Day
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Website:
I’ve shared this recipe so many times… | shaking beef - Bo Luc Lac
SHAKING BEEF | BO LUC LAC⤵️
MARINADE
2 lbs beef, cubed. I used ribeye
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper
ADDITIONAL INGREDIENTS
2 TBSP butter
3 bell peppers, any color
1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night but in the fridge)
2. Then on a skillet with some heat, cook/ sear your beef. About 1 minute each side (2 mins total). I cooked mine in 2 batches
3. In the same skillet after everything is seared, sauté onions for 2 minutes.
4. Then add bell peppers and cook for another 2 minutes
5. Then add your beef back in along with 2 TBSP salted butter. Cook until butter is half way melted. Then turn off heat & continue mixing untold butter is all the way melted
6. Serve with rice, fried egg, and salt, pepper lime dip
7. Bonappetitties
Oriental Beef Stew, SIMPOL!
This oriental beef recipe is perfect to prepare during special occasions. Everyone will surely enjoy the flavorful and tender beef. Watch the video for the whole recipe!
Serves 6 to 7.
INGREDIENTS:
Set A:
1 kilogram beef brisket, slabs
5 cups water
4 piece star anise
2 cloves garlic, sliced
4 slices ginger
2 piece carrots, diced
¼ cup soy sauce
4 tablespoons oyster sauce
½ cup tomato sauce or 1 tablespoon tomato paste
4 tablespoons sugar
Set B:
1 large onion, chopped
3 tablespoons cornstarch (dissolved in ¼ cup water)
Salt and black pepper, to taste
Onion leeks, for toppings (optional)