Chinese Beef Stew

READY IN: 32mins
Recipe by shygirl

My kids favorite on a rainy day!

Top Review by Andtototoo

Really delicious! I used a chuck roast that I cubed, and added carrots and water chestnuts near the end. Garnished with green onions. The reviewer's suggestion to make this into a soup sounds like a good idea, think I will try that next!

Ingredients Nutrition

  • 2 14 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


  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!

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