Monday, December 12, 2011

Chinese Beef Stew By Chef Kosher

■15 ml/1 tbsp groundnut (peanut) oil
■1 clove garlic, crushed
■1 slice ginger root, chopped
■450 g/1lb braising steak, cubed
■45 ml/3 tbsp soy sauce

■30 ml/2 tbsp rice wine or dry sherry
■15 ml/1 tbsp brown sugar
■300 ml/1 1/4 cups chicken stock
■2 onions, cut into wedges
■2 carrots, thickly sliced
■100 g/4 oz cabbage, shredded
1.Heat the oil with the garlic and ginger and fry until the garlic is lightly browned. Add the steak and fry for 5 minutes until browned.
2.Add the soy sauce, wine or sherry and sugar, cover and simmer for 10 minutes. Add the stock, bring to the boil, cover and simmer for about 30 minutes.
3.Add the onions, carrots and cabbage, cover and simmer for a further 15 minutes and serve.


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