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Recipe Spicy Chili Bean Braised Beef Brisket

Braised Beef Brisket Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    75 mins

Sichuan Chinese Food | Vegetable Beef Lunch Dinner Over 60 mins

What you’ll need

Ingredients

  • 2 lbs. beef brisket
  • 1 lb. white radish
  • 2 stalks scallion
  • 3 slices ginger
  • 2 pcs. dried tangerine peel
  • 2 pcs. star anise
  • 1 pc. cinnamon bark
  • 3 pcs. bay leaves
  • some rock sugar
  • some water
  • some cornstarch
  • 3 Tbsp. vegetable oil

Seasoning

  • 4 Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
  • 3 Tbsp. Lee Kum Kee Seasoning Soy Sauce
  • 1 Tbsp. Lee Kum Kee Chicken Bouillon Powder
  • 1 Tbsp. peanut butter
  • ½ pc. fermented bean curd
  • 1 Tbsp. cooking wine

Made with
Lee Kum Kee products

Chili Bean Sauce (Toban Djan), 4lb 8oz (2.04 kg), Tin Can

Chili Sauces, Bean Sauces

Chili Bean Sauce (Toban Djan)
Seasoning Soy Sauce ,59 fl oz (1.84 qt) 1.75 L, Pail

Soy Sauces

Seasoning Soy Sauce
Chicken Bouillon Powder 35oz

Bouillons

Chicken Bouillon Powder

How to make it

  1. Cut the beef brisket into pieces, blanch in hot water, wash and drain. Peel and cut the white radish into large chunks.
  2. Heat oil in a pan, sauté scallion and ginger, add the beef brisket and stir-fry until browned. Add dried tangerine peel, star anise, cinnamon bark, bay leaves and rock sugar, stir-fry until fragrant.
  3. Add Lee Kum Kee Chili Bean Sauce (Doban Djan), Lee Kum Kee Seasoning Soy Sauce, peanut butter, fermented bean curd, and cooking wine and mix well. Add water to cover the beef brisket, bring to a boil, then simmer over low heat for one hour.
  4. Add the white radish chunks and Lee Kum Kee Chicken Bouillon Powder. Cook for an additional 15 minutes and serve.

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