Chinese Beef Stew

Published on 29 December, 2007 by Anja

Chinese Beef Stew
Fry in hot oil 750 grams of lean diced beef until brown. Then add 4 chopped spring onions, 1 1/2 teaspoon sambal, ginger powder to taste and 2 finely chopped garlic cloves. Stir Fry for a minute or 5, add 500 ml chicken stock (derived from 1 block), 3 tablespoons soy sauce, 2 tablespoons rice wine, 1 tablespoon soy bean sauce, 5 tablespoons hoisin sauce, 40 grams of sugar and 3 star anise. Bring to the boil and lower the heat. Leave it simmer with the lid on the pan for about 2 hours. In order to get a thicker sauce, put the pan back on high heat for 15 minutes while stirring. Remove the star anise from the pan. Serve with white rice. Enjoy!

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