Beijing Style Stewed Beef (焖牛肉)
焖牛肉 (Beijing Style Stewed Beef) is a classic dish in Beijing cuisine, known for its tender beef and rich, savory sauce.
Ingredients
- 2 lbs beef brisket, cut into chunks
- 3 green onions, chopped
- 3 slices ginger
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup Shaoxing wine
- 2 tbsp sugar
- 1 star anise
- 1 cinnamon stick
- 3 cups water
Instructions
- In a large pot, brown the beef chunks over medium heat.
- Add the green onions, ginger, and garlic. Cook for 2 minutes.
- Pour in the soy sauce, Shaoxing wine, and sugar. Stir to combine.
- Add the star anise, cinnamon stick, and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours until the beef is tender.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Cutting board Knife Measuring cups and spoons
Tools
Tongs Ladle
Serving suggestions
Serve the 焖牛肉 (Beijing Style Stewed Beef) with steamed rice and stir-fried vegetables.
Tips & tricks
For extra flavor, marinate the beef in the soy sauce and Shaoxing wine mixture for 30 minutes before cooking.
Cost
$20