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.

Beijing Style Stewed Beef (焖牛肉)

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

  1. In a large pot, brown the beef chunks over medium heat.
  2. Add the green onions, ginger, and garlic. Cook for 2 minutes.
  3. Pour in the soy sauce, Shaoxing wine, and sugar. Stir to combine.
  4. Add the star anise, cinnamon stick, and water. Bring to a boil.
  5. 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