Chinese Stew Beef. The most suitable cuts for this Chinese beef stew is the beef brisket and tendon. Both are tough but very flavorful, which is ideal for stewing. Other cuts like chuck and rump can be used, but brisket has layers of fats in between the lean meat which works best for slow cooking.

It is sold in Chinese meat markets as Chinese stew beef. Any tough beef cut can be used, such as boneless chuck and bottom round. Trim away the outer layers of fat. You can have Chinese Stew Beef using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chinese Stew Beef

You need 400 g of leg steak.
Prepare 4-5 of anise.
You need 60 ml of light soy sauce.
Prepare 80 ml of rice wine or cooking wine.
It's 1 tbsp of salt.
Prepare 2 tbsp of sugar.
It's 3 of sliced ginger.
You need 4 of spring onion, only white part.
Prepare 1 tbsp of Chinese prickly ash.
You need 1 of cinnamon.
You need 2 tbsp of broad bean paste.
You need 4 of boiled egg.
It's of Chinese noodle.

Pressure Cook Chinese Beef Stew Close the lid and turn Venting Knob to Sealing position. Boil a big pot of water and add the beef. Leave the beef aside for later. Cinnamon, star anise, and ginger all added sweetness and heat.

Chinese Stew Beef instructions

Cut the leg steak into one bite size.
Stir fry the anise, ginger, spring onion, Chinese prickly ash, cinnamon and broad bean paste until all the smell come out.
Add the leg steak and keep stir fry until the beef is slight brown outside.
Add soy sauce and cooking wine, salt, sugar, then add hot water until cover all the beef, stew for 1h.
Add boiled egg, keep stewing for 30 minute.
Serve it with cooked noodles and spring onion on the top and enjoy!.

Some simple seasonings and a long simmer and the beef stew is done. Try this out if you're looking for another way to cook a cheap cut of beef! Turn the beef with a spatula every now and then. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the.