How to Make Chinese Hoisin Beef Stew Asian Cooking Recipe Cuisine

China Hoisin Beef Stew

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1 1/2 tbsp peanut oil

2 lb stewing beef, cut into 1 1/4 inch cubes

1 tbsp finely chopped fresh ginger

1 tbsp finely chopped garlic

4 cups beef stock (best quality you can get)

1/3 cup Chinese rice wine

1/3 cup hoisin sauce

2 inch piece cassia bark

1 pc dried tangerine peel

1 star anise

1 tsp Sichuan peppercorns, lightly crushed

2 tsp brown sugar

10 oz daikon, cut into about same size as the beef

3 spring onions, cut into 1 inch lengths (plus extra to garnish)

2 oz sliced bamboo shoots

a few drops sesame oil

Directions:

Heat a wok until very hot, add the peanut oil and swirl to coat the side. Stir-fry the beef in four batches for 1-2 minutes each batch, or until browned all over. Remove from the wok.

Add the ginger and garlic to the wok and stir-fry for a few seconds. Add the stock, rice wine, hoisin sauce, cassia bark, tangerine peel, star anise, peppercorns, sugar, daikon and 3 1/2 cups water, then return the beef to the wok.

Bring to a boil, skimming any scum that forms on the surface, then reduce to a simmer and cook, stirring occasionally for 1 1/2 hours, or until the beef is tender and the sauce has thickened slightly.

Add the spring onion and the bamboo shoots 5 minutes before the end of the cooking time. Stir in a few drops of sesame oil and garnish with extra spring onion, if desired. Serve with rice.


*You can remove the star anise, cassia bark and tangerine peel before serving to prevent being eaten.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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