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Beef Stew in Hoisin and Red Wine Sauce

Serves 4

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 

Method

 

  1. Dice beef, carrots and white radish into 2cm cubes.
     

  2. 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.
     

  3. Lower the heat and simmer for 2 hours or until beef is tender. Serve. 

Sauce Mix

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  • 5 Tbsp Lee Kum Kee Hoisin Sauce

  • 2 Tbsp Lee Kum Kee Premium Oyster Sauce

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