Hearty Beef Stew
What You Will Need
Ingredients
- 1 tbsp oil
- 600g cross cut blade steak (or other stewing beef), cut into 2cm cubes
- 1 onion, diced
- 3 cloves garlic, crushed
- 2 stalks celery, sliced
- 2 carrots, diced
- 1 tsp ground cinnamon
- 2 star anise
- 2 bay leaves
- 1/2 cup Chinese rice wine
- 4 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp fish sauce
- 1 tbsp Panda Brand Oyster Sauce
- 2 tsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tsp brown sugar
- 1 ½ cups beef stock
- 1 ½ cups white rice
- 1 broccoli, divided into florets
- 1 handful coriander leaves
- ¼ cup crispy shallots
Made with
Lee Kum Kee products
How to make it
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Heat a splash of oil in a wok or large saucepan over medium-high heat. Brown the beef until well coloured on each side. Remove from the pan and set aside.
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Add a little more oil to the pan and gently cook the onion, garlic, celery, carrots, cinnamon, star anise and bay leaves for 5 minutes.
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Add the beef back into the pan along with the rice wine, soy sauce, fish sauce, oyster sauce, dark soy sauce and sugar.
Pour over the stock and bring to a boil, then lower the heat, cover, and simmer for 2 1/2 hours or until the beef is tender. Remove the bay leaves and star anise before serving.
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Once the beef is almost ready, rinse the rice and cook according to packet instructions.
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Cook the broccoli in a pot of simmer water for 3-4 minutes, until bright green but still firm.
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Divide rice between shallow bowls, ladle over the stew and tuck some broccoli in alongside. Sprinkle with coriander and crispy shallots.