Beef Stew with Bean Curd Sticks and Chinese Chestnuts
Beef Stew with Bean Curd Sticks and Chinese Chestnuts
Dig into this quick and easy Chinese beef stew recipe by Martin Yan from True Passion.
  • Difficulty Level Moderate
  • Technique Braising
  • Preparation Time 15 minutes
  • Cooking Time 2 hours 45 minutes
  • Yield 4 - 6 servings
  • 400 grams Beef brisket
  • 2 tablespoons Vegetable oil
  • 4 slices Ginger, crushed
  • 2 slices Galangal, crushed
  • 4 cloves Garlic, crushed
  • Seasonings
  • 1 cup Beef stock
  • ½ cup Shiraz cabernet
  • 1 cup Water
  • 2 tablespoons Hoisin sauce
  • ½ tablespoon Palm sugar
  • 1 teaspoon Palm vinegar
  • 1 lb. Daikon, roll-cut
  • 1 large Carrot, roll-cut
  • 2 Bean curd stick, soaked & cut into 2-inch pieces
  • 4 Green onions, crushed and cut into 2-inch pieces
  1. Cut beef brisket into 1-1/2-inch x 1-1/2-inch x 3/4-inch pieces. Bring a pot of water to a boil. Add beef; cook 2 minutes. Remove, rinse, and drain Set aside
  2. Heat oil in a hot wok over high heat, swirling to coat sides. Add ginger, galangal, and garlic; stir-fry until fragrant. Add beef; stir-fry 2 to 3 minutes or until browned. Add red wine, cook another minute. Add seasonings; bring to a boil. Reduce heat to low; braise 1-1/2 to 2 hours or until beef becomes slightly tender. Add daikon, carrot, bean curd sticks, mushrooms, and green onions; cook another 30 to 40 minutes or until vegetables soften

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