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Chinese Style Beef Stew: A Reminiscent of Filipino Beef Pares

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Chinese Style Beef Stew

Chinese Style Beef Stew is a reminiscent of the well loved Filipino Beef Pares. It has similar ingredients but made extra flavorful with the addition of shiitake mushrooms and Bok choy.

This is the first time I made this recipe and I’m a bit hesitant to the amount of Chinese spices I will add to this dish. From what I observed from our family, they don’t like the strong flavor of star anise and specially the Chinese Five Spice Powder. However, these are essential ingredients for this dish so I added the minimum amount to flavor this dish. Minimum enough to flavor the dish and yet not too over powering.

Of all the dishes from around the world, I would say that Chinese, Japanese and Korean are my favorites. They have those familiar flavors that we Filipinos are used too. That is savory and a hint of sweetness.

Tips

Not everyone likes the taste of star anise and specially the Chinese Five Spice powder. Well, that is true for my mom. However, these ingredients what gives this dish that distinct Chinese flavor. A piece of star anise and a 8th teaspoon of Chinese Five Spice Powder is enough to give that distinct flavor. However, feel free to add more to your preferred taste.

For this Chinese style beef stew I did not add anymore salt since I find the combination of dark and light soy sauce to be enough. What I did is to reduce the sauce until I achieved the desired saltiness. If you like more sauce you probably need to season it with salt.

For more beef recipes grab your recipes at my Beef Dishes.

Ingredients

500 gramsBeef Tenderloin, cut into cubes
3 TablespoonsCornstarch
4 TablespoonsOlive Oil
1 piece Star Anise
1/8 teaspoonChinese Five Spice Powder
1 piece Thumb – sized Ginger, thinly sliced
8 clovesGarlic, chopped
1 bulbOnion, chopped
1 piece Beef Bouillon Cube
1 piece 155 gram Canned Shiitake Mushrooms, reserved the syrup
3 TablespoonsDark Soy Sauce
3 TablespoonsLight Soy Sauce
2 TablespoonsBrown Sugar
1/4 teaspoonGround Black Pepper
2 – 3 cupsWater
Bok Choy, blanched

Procedure

Thoroughly clean the beef and pat dry.

Add Cornstarch and mix until the beef is covered with cornstarch.

Heat olive oil and fry the beef until brown and set a side.

Add star anise, Chinese Five Spice Powder and ginger. Sauté for 5 minutes.

Add garlic and onion and sauté until cooked.

Add in the beef, beef bouillon cube, shiitake mushrooms, soy sauce, brown sugar and ground black pepper. Stir fry from 3 minutes.

Combine the syrup from the canned shiitake mushroom and water to make 2 cups of solution. Add the solution into the stir fried mixture. Boil and simmer until the beef is tender. Add more water if needed. Season with salt if needed.

Garnish with Bok Choy.

Chinese Style Beef Stew

Chinese Style Beef Stew

Kusina ni Teds
Chinese Style Beef Stew is a reminiscent of the well loved Filipino Beef Pares. It has similar ingredients but made extra flavorful with the addition of shiitake mushrooms and Bok choy.
Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese

Ingredients
  

  • 500 grams Beef Tenderloin, cut into cubes
  • 3 Tablespoons Cornstarch
  • 4 Tablespoons Olive Oil
  • 1 piece Star Anise
  • 1/8 teaspoon Chinese Five Spice Powder
  • 1 piece Thumb – sized Ginger, thinly sliced
  • 8 cloves Garlic, chopped
  • 1 bulb Onion, chopped
  • 1 piece Beef Bouillon Cube
  • 1 piece 155 gram Canned Shiitake Mushrooms reserved syrup
  • 3 Tablespoons Dark Soy Sauce
  • 3 Tablespoons Light Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 1/4 teaspoon Ground Black Pepper
  • 2-3 cups Water
  • Bok choy, blanched

Instructions
 

  • Thoroughly clean the beef and pat dry.
  • Add Cornstarch and mix until the beef is covered with cornstarch.
  • Heat olive oil and fry the beef until brown and set a side.
  • Add star anise, Chinese Five Spice Powder and ginger. Sauté for 5 minutes.
  • Add garlic and onion and sauté until cooked.
  • Add in the beef, beef bouillon cube, shiitake mushrooms, soy sauce, brown sugar and ground black pepper. Stir fry from 3 minutes.
  • Combine the syrup from the canned shiitake mushroom and water to make 2 cups of solution. Add the solution into the stir fried mixture. Boil and simmer until the beef is tender. Add more water if needed. Season with salt if needed.
  • Garnish with Bok Choy.
Keyword Beef Stew, Chinese Style Beef Stew

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