Asian Beef Stew is a traditional Chinese beef and vegetable stew. This slow-cooked beef stew recipe is hearty, delectable, and incredibly simple to prepare!
A lamb stew inspired this Asian beef stew I tasted in Hong Kong a few years ago.
When the weather is chilly in the winter, lamb stew is a favorite dish among Hong Kong residents since lamb is a “heaty” meat and the clay pot stew complements it by providing warmth to the body.
As I am not a lamb lover, I substituted beef for the lamb, and the outcome is just as exquisite.
Believe it or not, it is almost September, and the weather is about to drop up, so this Asian beef stew recipe will come in useful if you want to give it a go.
This recipe has a low-calorie count of 249 calories per serving.
INGREDIENTS
- 2 tbsp oil
- 1/2 small onion, peeled and sliced
- 2 garlic cloves
- 250 g (8 oz.) beef, cubed
- 12 c. water
- 6 carrots
- 2 sticks dried beancurd sticks, 30 minutes soak in warm water, cut into pieces
- 1 tsp soy sauce
- 1 tbsp sauce oyster
- 12 tsp sesame oil
- 1 tablespoon vino de Shaoxing
- 3 dashes freshly ground white pepper
INSTRUCTIONS:
- In a clay pot, it is recommended to heat the oil first before adding the onion and garlic; stir-fry until fragrant.
- Beef should be added to the clay pot first, followed by carrot and beancurd sticks.
- Stir in the water and all of the spices until thoroughly combined.
- Cover the clay pot, reduce to low heat, and simmer until the meat is cooked.
- Serve immediately over steamed white rice.