Saturday, 21 January 2012

Cantonese Beef Stew (廣東燉牛肉)


2 Tbsp oil
1 Small onion, cut into small pieces
4 Cloves garlic
500g beef, cut into small cubes
10 Shitake mushrooms
1 Cup water
1 Carrot, chopped to chunks
2 Sticks dry beancurd sticks, soak in warm water for 30 minutes, cut into pieces
2 Tbps soy sauce
2 Tbps oyster sauce
1 Tsp sesame oil
2 Tbps Shaoxing wine
Pinch of pepper


1. Heat up a pot with the oil and add the onion and garlic, stir-fry until aromatic.
2. Add the beef followed by the carrot, mushrooms and beancurd sticks.
3. Add the water and all the seasonings, stir to combine well.
4. Cover the pot, turn the heat to low, simmer and cook until the beef becomes tender ~ 2 hours.
5. Serve hot with steamed white rice.
6. Enjoy!

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