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
CHINESE BRAISED STEW WITH BLACK MUSHROOMS AND FRIED TOFU
Make and share this Chinese Braised Stew With Black Mushrooms and Fried Tofu recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until the meat is tender. Add in the fried tofu cube and return the mixture to a rolling boil and reduce the heat back to a simmer for 15 minutes.
Nutrition Facts : Calories 605.9, Fat 15.1, SaturatedFat 7, Cholesterol 181.4, Sodium 3013, Carbohydrate 44.3, Fiber 8.3, Sugar 2.3, Protein 68.9
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