Beef Stewed in Soy Sauce

    4 hours 35 min

    This is a wonderful Chinese dish, made by slow cooking stewing steak with aromatic herbs and soy sauce. Serve with freshly cooked rice, if desired.

    16 people made this

    Makes: 5 - 6 servings

    • 1.5kg beef stew steak, sliced into palm-sized pieces
    • water as needed
    • 750ml water
    • 2 dried hot chillies
    • 4 slices ginger
    • 1 spring onion, cut into thirds
    • 2 whole star anise
    • 1 stick cinnamon
    • 2 bay leaves
    • 20 Sichuan peppercorns
    • 5 cloves
    • 2 pods cardamom
    • 5 tablespoons dark soy sauce
    • 5 tablespoons light soy sauce
    • 2 tablespoons cooking wine

    Prep:20min  ›  Cook:1hr15min  ›  Extra time:3hr cooling  ›  Ready in:4hr35min 

    1. Put the beef into a pot and cover with cold water. Bring to the boil over high heat. Cook the beef until medium-well, remove, cool and discard the water.
    2. Pour 750ml water into a clean pot. Add the dried chillies, ginger, spring onion, star anise, cinnamon, bay leaves, Sichuan peppercorns, cloves and cardamom pods. Boil for 5 minutes over high heat.
    3. Add the beef, dark soy sauce, light soy sauce and cooking wine; bring to the boil. Turn the heat to low and simmer for 40 minutes.
    4. Remove the beef from the pot and cool. Once cool, transfer the beef back into the pot and bring back to the boil. Cook for 15 minutes, turn off the heat and let the beef sit in the pot for another 2 hours, then ready to serve.

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