FIVE-SPICE BEEF STEW RECIPE – FOOD.COM
Total time: 4 hours 15 minutes
Prep time: 45 minutes
Cook time: 3 hours 30 minutes
Yield: 6 serving(s)
|1 tablespoon canola oil|
|1 1/2 lbs beef sirloin tip, cut into strips 1/2 inch thick and 3 inches long|
|2 cups beef broth|
|1/4 cup soy sauce|
|2 tablespoons dry sherry or 2 tablespoons rice wine|
|1 piece fresh ginger, unpeeled, 1 inch long, thinly sliced lengthwise|
|1/2 teaspoon Chinese five spice powder|
|1/2 lb daikon radish, peeled and cut into 2-inch pieces|
|4 green onions, white and tender green parts, cut into 2-inch lengths|
|5 -6 leaves napa cabbage, cut crosswise into strips 2 inches wide|
- In a large, heavy pot, warm the oil over med-high heat.
- Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
- Transfer to a bowl.
- Add the broth and stir to scrape up any browned bits on the bottom of the pot.
- Return the meat to the pot.
- Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
- Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
- Using a large spoon, skim the fat from the surface of the stew.
- Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
Calories 47.5, FatContent 2.6, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 977.7, CarbohydrateContent 3.1, FiberContent 1, SugarContent 1.4, ProteinContent 2.6
FIVE-SPICE BEEF STEW
Provided by: GOODHOUSEKEEPING.COM
Total time: 2 hours 30 minutes
Prep time: 0S
Cook time: 0S
Yield: 6 servings
|2 lb. boneless beef bottom round, trimmed and cut into 2-inch chunks|
|2 tbsp. canola or vegetable oil|
|4 c. low-sodium beef broth|
|4 medium shallots, quartered|
|3 cloves garlic, finely chopped|
|1 2-inch piece ginger, finely chopped|
|1 tsp. Chinese five-spice powder|
|3 star anise pods|
|1 small cinnamon stick|
|2 tbsp. tomato paste|
|12 oz. medium carrots (about 3), peeled and cut into 1-inch pieces|
|12 oz. medium parsnips (about 3), peeled and cut into 1-inch pieces|
|2 small purple-topped turnips, cut into 1-inch pieces|
|1 (15-ounce) can crushed tomatoes|
|1 large bunch spinach, thick stems discarded|
|2 tbsp. fish sauce|
|1 tbsp. lime juice|
|Cilantro and thinly sliced red chile, for topping|
- Heat oven to 325°F. Season beef with ½ tsp each salt and pepper. Heat 1 tablespoon oil in large Dutch oven on medium-high. Working in batches, cook beef, turning occasionally, until browned, 6 to 8 minutes. Transfer to bowl; repeat with remaining beef.
- Add 1/2 cup broth to pot and cook, scraping up any browned bits, 1 minute; transfer juices to bowl with beef.
- Lower heat to medium and add remaining 1 tablespoon oil to pot along with shallots and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add garlic, ginger, five-spice powder, star anise and cinnamon and cook, stirring, 2 minutes.
- Stir in tomato paste and cook 1 minute. Return beef and juices to pot along with carrots, parsnips, turnips, tomatoes and remaining 3 1/2 cups broth. Bring to a boil, then cover and bake until beef is very tender, 11/2 to 2 hrs.
- Remove from oven and discard star anise and cinnamon. Stir in spinach, fish sauce and lime juice. Serve topped with cilantro and chile.
CHINESE-STYLE BRAISED BEEF ONE-POT RECIPE | BBC GOOD FOOD
Provided by: Jane Hornby
Categories: Dinner, Main course
Total time: 2 hours 40 minutes
Prep time: 10 minutes
Cook time: 2 hours 30 minutes
|3-4 tbsp olive oil|
|6 garlic cloves, thinly sliced|
|good thumb-size piece fresh root ginger, peeled and shredded|
|1 bunch spring onions, sliced|
|1 red chilli, deseeded and thinly sliced|
|1 ½kg braising beef, cut into large pieces (we used ox cheek)|
|2 tbsp plain flour, well seasoned|
|1 tsp Chinese five-spice powder|
|2 star anise (optional)|
|2 tsp light muscovado sugar (or use whatever you’ve got)|
|3 tbsp Chinese cooking wine or dry sherry|
|3 tbsp dark soy sauce, plus more to serve|
|500ml beef stock (we used Knorr Touch of Taste)|
|steamed bok choi and steamed basmati rice, to serve|
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Calories 513 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 54 grams protein, SodiumContent 2.39 milligram of sodium
BO KHO (VIETNAMESE BRAISED BEEF STEW) RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 1 hours 30 minutes
Yield: 4 to 6 servings
|2 tablespoons Vietnamese fish sauce, such as Red Boat|
|1 tablespoon brown sugar|
|2 tablespoons grated fresh ginger|
|2 teaspoons Chinese 5-spice powder|
|1/2 teaspoon black pepper|
|3 pounds beef chuck, cut into 1-inch cubes|
|2 tablespoons vegetable oil|
|6 large shallots or 1 medium red onion, thinly sliced|
|1 cup chopped tomato, fresh or canned|
|2 tablespoons grated fresh ginger (from a 2-inch piece)|
|3 garlic cloves, minced|
|3 tablespoons finely chopped lemongrass, tender center only|
|1 teaspoon kosher salt|
|1/2 teaspoon annatto powder (optional)|
|4 star anise pods|
|1 (2-inch) cinnamon stick, or substitute cassia bark|
|1 or 2 Serrano or Thai chiles, stem on, split lengthwise|
|1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks|
|1/2 cup thinly sliced scallions|
|1 cup cilantro sprigs, for garnish|
|1/2 cup mint leaves, for garnish|
|1/2 cup small basil leaves, preferably Thai, for garnish|
- Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
- Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
- Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
- Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
- Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
- Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
@context http//schema.org, Calories 460, UnsaturatedFatContent 11 grams, CarbohydrateContent 29 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 53 grams, SaturatedFatContent 5 grams, SodiumContent 1052 milligrams, SugarContent 13 grams, TransFatContent 1 gram