Chinese Beef Stew by Amy + Jacky

beef finger meat, beef tendon, daikon, ginger, garlic, shallot, green onions, salt, chicken stock or water, shaoxing wine, chu hou paste, soy sauce, dark soy sauce, oyster sauce, star anise, sugar, cornstarch, water

Total Time: 1 hour 20 min

Category: Tag:

– 2 – 2.5 pounds (1068 g) beef finger meat
– 1 pound (454 g) beef tendons
– 1 – 1.5 pound (600 g) large daikon
– 4 (20 g) sliced ginger (crushed)
– 6 (26 g) garlic cloves (crushed)
– 1 (12 g) shallot (chopped)
– 3 stalks green onions (separate white from green part)
– Salt to taste
– 1 cup (250 ml) unsalted chicken stock or water
– 1 tablespoon Shaoxing wine
– 3 tablespoons (45 ml) chu hou paste
– 1 tablespoon (15 ml) regular soy sauce
– 1 tablespoon (15 ml) dark soy sauce (for color)
– 2 teaspoons (12 ml) oyster sauce
– 3 (3 g) star anise
– 2 teaspoons (10 g) rock sugar or white sugar
– 1 (2 g) small piece chenpi (dried mandarin peel ) (rehydrate for 15 Ms)
– 3 tablespoons (27 g) cornstarch
– 4 tablespoons (60 ml) cold water

Total Time: 1 hour 20 min

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