Tuesday, December 13, 2011

Chinese Beef Stew By Food Network

2.25 lbs flank steak
2 tablespoons fresh ginger
2 tablespoons vegetable oil
4 tablespoons oyster sauce
1 teaspoon salt
2 tablespoons rice wine vinegar
2 tablespoons anisado wine
2 tablespoons Kikkoman soy sauce
1 tablespoon sesame oil
1 piece cinnamon bark
Use imperial measurements
Cube the boiled kamto to bite size pieces.
Saute ginger in oil.
Add in the cubed kamto.
Pour 2 cups of the stock that you boiled the meat inches.
Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil.
Let it simmer till flavors incorporate.
Season to taste.
Simmer till meat becomes very tender and the sauce is absorbed.
Great with heaping hot rice!

Source: http://www.foodnetwork.co.uk/recipes/chinese-beef-stew-ru323679.html

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