Beef Stew in Hoisin and Red Wine Sauce
What you’ll need
Ingredients
- 400g Stewing beef
- 200g White radish
- 100g Carrots
- 20g Garlic
- 20g Spring onions
- 15g Rock sugar
- 10g Cinnamon
- 5g Dried Chinese tangerine peels, rehydrated
- 2pcs Star aniseed
- 350ml Water
- 150ml Red wine
- 1 Tbsp Cooking oil
Sauce Mix
- 5 Tbsp Lee Kum Kee (Professional) Hoisin Sauce
- 2 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
Made with
Lee Kum Kee products
How to make it
-
Dice beef, carrots and white radish into 2cm cubes.
-
Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onions, cinnamon, star aniseed. Stir in the sauce mix, wine and 500ml water, rock sugar and rehydrated orange peel. Then bring to a boil before adding the beef, carrots, and radish.
-
Lower the heat and simmer for 2 hours or until beef is tender. Serve.