Chinese (Cantonese) Braised Beef Stew
User Reviews
4.8
84 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8
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Calories
345 kcal
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Cuisine
Chinese
Chinese (Cantonese) Braised Beef Stew
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This Chinese Braised Beef Stew is a famous yet very homey Cantonese dish, perfect over rice with a side of stir-fried greens.
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Ingredients
- 3 pounds beef rough flank (cut into 1½- to 2-inch/4-5cm pieces; can substitute well-marbled chuck, which will take less time to cook)
- 2 tablespoons vegetable oil
- 7 slices ginger
- 5 cloves
- 3 pieces star anise
- 3 bay leaves
- 1 cup Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 5 cups water
- 1 tablespoon sugar
- 2 pounds daikon radish (peeled and cut into 1½- to 2-inch/4-5cm pieces)
- salt (to taste)
- 3 scallions (cut on a diagonal into 2-inch pieces)
- 1 tablespoon cornstarch (mixed into a slurry with 2 tablespoons water, optional)
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Instructions
- Add the beef to a large pot, and add enough water to cover the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute. You will see scum and foam rise to the top of the water. Remove from heat, drain, and rinse the beef chunks clean. Set aside.
- Heat the oil in a Dutch oven or other thick bottomed pot over medium heat, and add the ginger, cloves, star anise, and bay leaves. Cook for 2-3 minutes until fragrant.
- Increase the heat to high, and add the beef back to the pot. Cook for 8-10 minutes, until the pieces of beef are lightly browned around the edges.
- Stir in the Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce, and bring to a boil. Once boiling, add the water and sugar.
- Cover the pot, and bring it to a boil once again. Once boiling, reduce the heat to medium-low, cover, and simmer for 90 minutes to 2 hours, depending on how tough your beef is! The liquid should be at a slow bubble. Stir the pot occasionally to prevent sticking or burning.
- Then gently stir in the daikon, and continue cooking for another 45 minutes, until the daikon is tender. Season with salt to taste, and add the scallions just before serving.
- You also have the option of thickening the sauce before serving. If you’d like to thicken the sauce, combine the cornstarch with 2 tablespoons of water to make a slurry. Pour the slurry into the bubbling sauce, and stir until the sauce thickens slightly and has a glossy appearance. Add more slurry if the sauce is still too thin for your liking. Serve with steamed rice!
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
10g
(3%)
Protein
37g
(74%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
105mg
(35%)
Sodium
732mg
(31%)
Potassium
873mg
(25%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
49IU
(1%)
Vitamin C
26mg
(29%)
Calcium
55mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 105mg | 35% |
| Sodium | 732mg | 31% |
| Potassium | 873mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 26mg | 29% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
84 reviews
Excellent
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