I have made this dish a couple of times now usually during winter time as this is a hearty dish that is just the definition of comfort food. There is almost like the cantonese style braised beef stew recipe because the recipe is almost identical except for a few ingredients.
A couple of key ingredients that I found different from the Cantonese style braised beef is chu hou sauce, hoisin, orange peel and bay leaf. This recipe uses five spice powder and beef stock as a base.
I am not going to go into details of how this is going to taste different because this recipe is just as satisfying to eat and I would say use ingredients that I pretty much have at home. Oh and of course it is also a little spicy as well. Nothing burning but just a little heat to add some depth to the dish.
This will go very well with a bowl of steamy white rice and it taste even better the next day. We actually prefer this dish the next days because the flavour is more deeper and more intense.
Serves at 6
Recipe inspired from Here.
3-4 tbsp sunflower oil ( or any flavour less oil)
6 cloves garlic cloves, thinly sliced
1 good thumb-sized fresh foot ginger, minced
1 bunch spring onions sliced, separate white from green
1 red chili, descended and thinly sliced
1kg beef cubes ( I used Gulash meat)
2 tbsp plain flour, season with salt and pepper
1 tsp chinese five-spice powder
2 star anise (optional)
2 tsp sugar
3 tbsp chinese cooking wine or dry sherry
3 tbsp dark soy sauce
500ml beef stock
1 medium to large white radish, cubed
- Heat 2 tbsp of oil in a medium to small sized pan. Fry garlic, ginger, white part of onions and chili for 3 mins until soft and fragrant. Remove from heat and set aside.
- Toss beef in seasoned flour. In a large pot add 1 tbs of oil. Then brown the meat in batches, adding oil if you need to. Remove all the meat and set aside
- In the same large pot add five spice and star anise to the pot then add the gingery mix. Fry for 1 min until spices are fragrant. Add sugar, then the beef and stir until combined. Keep the heat high then splash in the wine or sherry ( it will be quite smoky ) , scraping up any meaty bits.
- Pour the soy and stock, bring to a simmer then with the lid ajar let the strew simmer for about 30mins before adding in the green part of the onion and the white radish. Bring it back to a simmer and simmer for another 1hr – 1 1/2 hr until meat is soft.
Serve with rice and some green vegetables like bak choi.
- You can chill and freeze the meat for up to 1 month.