Go Back
Chinese Style Beef Stew
Kusina ni Teds

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.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Chinese
Ingredients Method

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

Method
 

  1. Thoroughly clean the beef and pat dry.
  2. Add Cornstarch and mix until the beef is covered with cornstarch.
  3. Heat olive oil and fry the beef until brown and set a side.
  4. Add star anise, Chinese Five Spice Powder and ginger. Sauté for 5 minutes.
  5. Add garlic and onion and sauté until cooked.
  6. Add in the beef, beef bouillon cube, shiitake mushrooms, soy sauce, brown sugar and ground black pepper. Stir fry from 3 minutes.
  7. 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.
  8. Garnish with Bok Choy.