Chinese Beef Stew

shygirl's Note:

My kids favorite on a rainy day!

• Total Time: 32 mins
• Prep Time: 30 mins
• Cook Time: 2 mins

Ingredients:

Serves: 10

Yield: 10.0

• 2 ¼ lbs flank steaks , boiled in water till tender 1 hour (kamto)
• 2 tablespoons fresh ginger , julienned
• 2 tablespoons vegetable oil
• 4 tablespoons oyster sauce
• 1 teaspoon salt
• 2 tablespoons rice wine vinegar or 2 tablespoons anisado wine
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon sesame oil
• 1 piece cinnamon bark

Directions:

1. Cube the boiled kamto to bite size pieces.
2. Saute ginger in oil.
3. Add in the cubed kamto.
4. Pour 2 cups of the stock that you boiled the meat inches.
5. Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil.
6. Let it simmer till flavors incorporate.
7. Season to taste.
8. Simmer till meat becomes very tender and the sauce is absorbed.
9. Great with heaping hot rice!

Reviews

[picky gourmet]

5 star all the way! love it with jasmine rice!

[Chef #899007]

Great recipe, We have been making this for years now, but we added more stock and noodles to make it beef noodle soup! Good comfort food on a rainy day.

[gabby girl]

This is yummy, My mom includes this in our regular meal rotation. It's an old Asian favorite dish in our home. Word of caution: you will eat a lot of rice with this!