Go Back
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.
Course Main Course
Cuisine Chinese


  • 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


  • 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