Stewed Beef Northern Style Recipe


Preparation Time30 MinCooking Time2 Hr 20 Min
Ready In2 Hr 50 MinDifficulty LevelEasy
Health IndexAverageServings2
MethodMain Ingredient
Interest Group


 Stewing Beef - 12 ounce 350grams, brisket or shin, cut into 1 1/2 inch 2-5 cm cubes
 Spring onion1
 Oil - 2 teaspoons, preferably ground nut
 Ginger slice1
 Garlic1 Clove (5gm)
 Dried red chili1
 Chinese white radish4 Ounce
 Chicken Stock - 10 fluid ounce 300ml
 Sugar2 Teaspoon (FOR BRAISING SAUCE)
 Light soy sauce1 1/2 Teaspoon (FOR BRAISING SAUCE)
 Dark soy sauce1 Tablespoon (FOR BRAISING SAUCE)
 Dry Sherry OR Rice Wine - 2 teaspoons
 Five spice powder2 Teaspoon (FOR BRAISING SAUCE)
 Hoisin Sauce - 2 tablespoons
 Whole Yellow Bean Sauce - 2 teaspoons


1. In a wok or large frying-pan heat oil until it is very hot and add the beef.
2. Stir-fry until brown, (This should take about 10 minutes.)
3. Pour off any excess fat and save 1 tablespoon of oil in the pan.
4. Reheat the oil, add the spring onion, ginger, garlic and chili and stir-fry with the beef for about 5 minutes.
5. Take it out and put it into a large fireproof casserole or pot.
6. Put all the braising sauce ingredients in this casserole and bring it to a boil, skim off any fat from the surface and turn the heat as low as possible.
7. Put on the lid and braise for 1 1/2 hours, remove the cover and add the radish and continue to cook for another 30 minutes or until the beef is tender.
8. Now turn on the heat and boil rapidly to reduce the liquid for about 15 minutes.
9. When the sauce is thickened a little remove from fire.

10. Serve hot with rice or vegetables.