Chinese Beef Stew In 3 Easy Steps (One Pot Chinese Cooking) Traditional Chinese Cooking

Delicious Chinese Beef Stew with sinews, tendons and vegetables. A traditional Cantonese Beef Stew in 3 easy steps. One pot Chinese cooking made easy. You can omit the sinews and tendons for this recipe if you like. Different cuts of beef would change the cooking time to prepare this dish. Check some of my other Chinese beef stew recipes for other flavors. Enjoy!
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Recipe is below:
CHINESE BEEF STEW IN 3 EASY STEPS

STEP 1:

Select your choice of beef. Here we are using flank steak that is already cooked and cut up. Other cuts of beef include beef brisket, sirloin steak, chick steak and blade steak. Cut into 1 inch or larger pieces if not already cut up. The beef sinews I use are already cut up and partially cooked. The tripe I use is already cleaned and sometimes partially cooked. Otherwise, cut the sinews and tripe into bite size pieces 1 to 2 inches long. Vegetables that you can use include red pepper, carrots, onions and celery. Cut into failrly large pieces, about 2 inches or more.

Step 2:

Preheat a large pot. Add 3 tablespoons cooking oil. Stir fry 6 thick slices of ginger. Add 4 to 5 cups of water and bring to a boil. Add more water if you want more sauce. Now you can add some optional ingredients for more flavor. I suggest adding:

6 cloves garlic
1 cinnamon stick
3 bay leaves
3 star anise

I would suggest adding these ingredients for the base flavor:

3 tablespoons chou hou paste
3 tablespoons Chinese barbeque sauce (or hoisin suace or black bean sauce)
3 tablespoons regular soy sauce

Step 3:

Put the beef sinews in the pot and simmer at low to medium heat for 1/2 hour. Then put the beef, tripe and vegetables and simmer the the last 1/2 hour at low to medium heat. If you are using uncooked beef, it may have to be cooked anywhere from 1 to 2 hours or more, depending on the cut of beef. Serve this Chinese Beef Stew with hot steamed rice. It's a great combination. Enjoy!

#Chinesecooking #DanSeto #Hoiping

[Doone]

Do you strain out the aromatics(ginger, anise, cinnamon sticks)?

[jimc]

Dan, I understood every word you said behind the two elderly ladies.
Looked at every package, long winded and fussy.
Made me laugh. Thanks for sharing your recipe

[joannlee]

Oh my gosh! I wish I could get precooked beef tendon here in Portland Oregon!

[rubytwoshoes]

That looks so tasty, thank you Dan 🙏🏻🇬🇧💖