chinese beef stew

The best Cantonese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong.  The Cantonese beef stew is best to serve with steamed rice and noodles.

Chinese beef stew recipe

1kg beef brisket,

ginger

white peppercorns

vegetable oil

tsp minced garlic

scallion,

tbsp chu hou sauce

oyster sauce

hoisin sauce

rock sugar

tbsp Shaoxing wine

tbsp light soy sauce

tsp dark soy sauce

salt

Water beef

daikon radish

Scallion

star anise

tangerine peel 陳皮

bay leaves

Place the beef, ginger, and peppercorn in cold...

Place the beef, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a boil. Let it boil for about five minutes. Remove the beef, wash and cut into chunks.

Heat some vegetable oil. Saute the ginger, garlic,...

Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the blanched beef.  Stir-fry for five minutes or until the beef turn slightly brown.

Add the ingredients in the seasoning section.

Add the dried orange peel, bay leaves, and...

Add the dried orange peel, bay leaves, and star anise.

Stew over low heat for two hours. Turn...

Stew over low heat for two hours. Turn the beef occasionally to avoid sticking to the bottom of the pan.

Add the cut radish. Continue cooking for 30-45...

Add the cut radish. Continue cooking for 30-45 minute or until the radish becomes soft. 

Dish out and garnish with chopped scallion.

https://mediavine-res.cloudinary.com/video/upload/i3brqhtefm1wtsiuwamn.mp4

<p>The best Cantonese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong.  The Cantonese beef stew is best to serve with steamed rice and noodles.</p>

Chinese beef stew

Make this Popular Classic Hong Kong Comfort Food:&nbsp;Instant Pot Chinese Beef Stew&nbsp;aka Chinese Beef Brisket Stew with Beef Tendon &amp; Daikon (Chinese: 柱侯蘿蔔牛筋腩). Easy dinner your family will enjoy! :)

Instant Pot Chinese Beef Stew

(454 grams) beef tendons (Chinese: 牛筋)

- 1.5 pound (600 grams) large daikon

(20 grams) sliced ginger (, crushed)

(26 grams) garlic cloves (, crushed)

(12 grams) shallot (, chopped)

green onions

Salt

stock

Shaoxing wine

(45 milliliters) chu hou paste (Chinese: 柱侯醬)

(15 milliliters) regular soy sauce

(15 milliliters) dark soy sauce ((for color))

(12 milliliters) oyster sauce

(3 grams) star anise

(10 grams) rock sugar or white sugar

(2 grams) small piece chenpi (dried mandarin peel

(27 grams) cornstarch

(60 milliliters) cold water

Prepare Ingredients:Prepare Chenpi: Rehydrate the chenpi by soaking it with cold water for 15 minutes. Use a spoon to scrub off chenpi's white bitter part.Prepare Beef Tendons: For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High Pressure for 1 hour &amp; 15 minutes + Natural Release. Discard the cooking liquid. Rinse the cooked tendons under cold running tap water. Cut tendons into smaller pieces, then remove some of the fat if desired.*Pro Tip: Try to buy pre-cooked beef tendons to simplify the cooking process. Both chenpi or tendons are optional. So omit if you can't find them.

Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the beef finger meat. Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown 2 sides of the beef for 3 minutes per side in Instant Pot (may have to brown in two separate batches). Set aside browned beef.

Saute Ginger &amp; Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot. Saute until fragrant (~2 mins). While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.

Deglaze: Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot. Give it a few quick mixes. Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.

Make Chu Hou Sauce: Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, 3 star anises, 2 tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot. Give it a quick mix so all the ingredients are infused with the paste. Add in daikon chunks, 1 cup (250ml) unsalted chicken stock, and a pinch of salt. Give it another quick mix. Ensure all the beef are partially submerged into the sauce.

Pressure Cook Chinese Beef Stew:Option 1 - Super Soft Daikon: Pressure Cook at High Pressure for 25 minutes (beef with some chew) - 32 minutes (melt-in-your-mouth beef), then 15 minutes Natural Release.Option 2 - Perfectly Cooked Daikon: Pressure Cook at High Pressure for 10 minutes + Quick Release to set aside the Daikon; then Pressure Cook at High Pressure for 12 minutes (beef with some chew) - 18 minutes (melt-in-your-mouth beef) + 15 minutes Natural Release.

Thicken &amp; Season: Bring the beef stew sauce to a simmer with the "Saute" button. In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired thickness. Taste and adjust seasoning by adding more salt. For reference, we added 2 large pinches of salt in the end.

Serve: Add beef finger meat, beef tendons, and daikon to a serving bowl. Drizzle with the yummy flavorsome chu hou sauce. Enjoy!~ :)

This Chinese beef stew with dried bean curd sticks (foo jook) is a delicious Cantonese dish with a delicious gravy to spoon over steamed rice!

Beef Stew with Bean Curd Stick Casserole

Bean curd sticks

neutral oil

beef

water

sugar

soy sauce

½ teaspoon five spice powder

cornstarch

scallions

Salt ((to taste))

Arrange a rack in the lower third of the oven, and preheat it to 325°F/160°C. Add the bean curd sticks to a large bowl of water, and allow them to soak. By the time the stew is done in the oven, they should be rehydrated.

Add the oil to a large Dutch oven over medium-high heat. Add half the beef, and sear until browned on all sides. Remove to a plate, and repeat with the remaining beef.

Add all the beef back to the pot, along with the water, Shaoxing wine, sugar, light soy sauce, dark soy sauce, oyster sauce, ginger, bay leaves, star anise, and five spice powder. Bring to a boil. Cover and braise in the oven for 2 hours.

Cut the bean curd sticks into 2-3 inch (5-7cm) lengths. Remove the stew from the oven, uncover, and add the bean curd. Cover and simmer on the stove over medium heat for 15 minutes. Stir in the cornstarch slurry, and simmer for another 2 minutes, uncovered, until the sauce thickens. Stir in the scallions, and add salt to taste. Serve over steamed rice!

I discovered foo jook through your pork rib stew recipe. We love the taste and texture, how it absorbs the sauce, how it’s melting and slightly chewy at the same time. I’ve cooked it several times. As for this beef stew, you knocked it out of the park! Amazingly delicious and easy to make, definitely will repeat. Thank you for discovering and crafting this recipe!

Hi Ms Sarah, I do not have an oven. How do I cook using a stove

I recently found foo jook (bean curd sticks) in my local Asian market and have been using them alot especially in my soups. I love their chewiness &amp; can't wait to try your beef stew recipe. I've been following your blog for years &amp; have your book! Love your family &amp; recipes! 5 stars for ALL your recipes I've made so far on repeat that are hits!

Just made this recipe. It is terrific. I used bean curd knots instead of the sticks mainly because I had them in the pantry (but not the sticks). Like how they turned out since the "knot" part is a bit chewy and their size is more like that of the beef cubes.

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The most viewed chinese beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine