Beef Stew in Hoisin and Red Wine Sauce

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

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.