Monday, December 12, 2011

Chinese Beef Stew By Food dot Com

Serves: 10
  10 10.0 10Servings Size

Units: US | Metric
2 1/4 lbs flank steaks , boiled in water till tender 1 hour (kamto)
2 tablespoons fresh ginger , julienned
2 tablespoons vegetable oil
4 tablespoons oyster sauce
1 teaspoon salt
2 tablespoons rice wine vinegar or 2 tablespoons anisado wine
2 tablespoons Kikkoman soy sauce
1 tablespoon sesame oil
1 piece cinnamon bark
1Cube the boiled kamto to bite size pieces.2Saute ginger in oil.3Add in the cubed kamto.4Pour 2 cups of the stock that you boiled the meat inches.5Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil.6Let it simmer till flavors incorporate.7Season to taste.8Simmer till meat becomes very tender and the sauce is absorbed.9Great with heaping hot rice!
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