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Chinese Beef Stew
By shygirl on September 06, 2008
3 Reviews
- Prep Time: 30 mins
- Total Time: 32 mins
- Serves: 10, Yield: 10
About This Recipe
"My kids favorite on a rainy day!"
Ingredients
- 2 1/4 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
- Cube the boiled kamto to bite size pieces.
- Saute ginger in oil.
- Add in the cubed kamto.
- Pour 2 cups of the stock that you boiled the meat inches.
- Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil.
- Let it simmer till flavors incorporate.
- Season to taste.
- Simmer till meat becomes very tender and the sauce is absorbed.
- Great with heaping hot rice!
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Chinese Beef Stew (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (118 g)
Servings Per Recipe: 10
- Amount Per Serving
- %
- Calories 211.2
- Calories from Fat 113
- 53%
- Amount Per Serving
- %
- Total Fat 12.5g
- 19%
- Saturated Fat 4.0g
- 20%
- Cholesterol 41.8mg
- 13%
- Sugars 0.0 g
- Sodium 685.6mg
- 28%
- Total Carbohydrate 1.2g
- 0%
- Dietary Fiber 0.0g
- 0%
- Sugars 0.0 g
- 0%
- Protein 22.1g
- 44%
Reviews
-
"5 star all the way! love it with jasmine rice!"
By picky gourmet on September 28, 2008 | 716151
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"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."
By Chef #899007 on September 08, 2008 | 703064
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"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!"
By gabby girl on September 07, 2008 | 702464
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