Recipe: Yummy Chinese Spicy Beef Stew

Delicious, fresh and tasty.

Chinese Spicy Beef Stew. They cooked by the traditional way. Sichuan has more beef dishes than most other Chinese provinces, and their spicy beef stew is considered to be comfort food. Beef stew is considered to be a comfort food where everyone has their own secret blend of spices.

Chinese Spicy Beef Stew The Sichuan Spicy Beef Stew (aka Sichuan Spicy Red-Cooked Beef) is the ultimate treat for beef eaters and spicy food lovers like me. To beef lovers, a juicy and tender steak is probably the way to go. While I like to occasionally enjoy an expensive steak dinner or feed myself with a much cheaper. You can cook Chinese Spicy Beef Stew using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chinese Spicy Beef Stew

  1. Prepare 2 of rib eye steaks (about 2 lbs).
  2. It's 1/2 of of Daikon, chopped.
  3. It's 1 of medium carrot, chopped.
  4. It's 10 of cherry tomatoes, cut into half.
  5. You need 2 of green onion, cut into pieces.
  6. You need 1 slice of ginger.
  7. Prepare 2 of hot pepper.
  8. It's 1 of aniseed.
  9. Prepare 1 of cinnamon stick.
  10. It's 1 of bay leaf.
  11. Prepare of ~~ Seasoning ~~.
  12. You need 1 Tbsp of Chinese bean sauce.
  13. It's 3 Tbsp of soy sauce.
  14. Prepare 1 Tbsp of maple syrup.
  15. Prepare 1 Tbsp of rice wine.
  16. It's 1 tsp of salt.

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 indonesian curry beef stew Archives - The New Canadians. Spicy Chinese Szechuan Beef Stew cooked with soy sauce, red chili and garlic and. This Chinese beef stew is an easy make-ahead recipe that requires little prep and you'll have delicious dinners for the next couple of days.

Chinese Spicy Beef Stew instructions

  1. Brown both sides of the steaks, about 3 minutes each side. Then rest on a plate for 3 minutes before cutting into cubes and trim off extra fat. Meanwhile, prepare other ingredients..
  2. .
  3. Add a little bit veg. oil in the same pot then saute green onions, ginger, hot peppers, aniseed, and cinnamon stick..
  4. Add cubed steaks and stir fry with all the seasoning. Then add water just over the steaks..
  5. Add chopped Daikon, carrots, and bay leaf bring to boil. Turn to low heat. Cover with a lid (partially covered) and continue cooking for 25 minutes. After 25 minutes, move the pot away from the heat. Then cover the lid completely for 20 minutes. Enjoy~~.

Back in China, fattier stews are more popular. My mom usually uses a very fatty cut of beef brisket without trimming the fat from it. For Chinese beef stew, I suggest you use beef cuts that are rich in collagen and fat. In other words, look out for beef with a marble pattern. This is because lean, already-tender cuts will become dry after prolonged cooking.