Stewed Beef with Soybean Sauce
What You Will Need
Ingredients
- 2 lb. beef brisket
- 10 oz. fried bean curd
- 6 oz. bamboo shoots
- 5 pcs. dried Chinese black mushrooms, soaked
- 5 garlic cloves, whole
- 4 green onions, chopped
- 3 Tbsp. oil
- 10 cups cold water
- 6 cups hot water
Seasoning
- 3 Tbsp. Lee Kum Kee Seasoning Soy Sauce
- 1/4 cup Lee Kum Kee Soybean Sauce
- 3 Tbsp. cooking wine
- 6 oz. ginger, sliced
- 2 pcs. star anise
- 2 dried red peppers, chopped
- 1 pc. cinnamon bark
Made with
Lee Kum Kee products
How to make it
Cut beef into cubes, rinse with water, drain, and place in pot.
Add cold water, ginger, star anise, cinnamon, 2 green onions, and boil over high heat. Reduce to low heat and simmer 1 hour. (Skim off the froth while boiling.)
In a separate pan, heat oil and stir-fry garlic with remaining 2 green onions. Add these to pot with meat and stir for 2 minutes.
Add cooking wine, Soybean Sauce, Seasoning Soy Sauce, and keep stirring for 2 minutes over medium-low heat.
Add bamboo shoots, mushrooms, and fried bean curd. Add hot water to mixture. Bring to boil, reduce to low heat.
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