Beef chuck roast or brisket, cut into large chunks2 lb
Boiling water33.8 oz
Onion4.94 oz
Garlic cloves, peeled3.17 oz
Ginger1 oz
Paprika1 tsp
Soy sauce4½ tsp
Dark soy sauce2 tsp
Oyster sauce2½ tsp
Sugar1 tsp
Salt1/3 tsp
Green onion, cut into 2-inch sections
3
Rice wine1/8 cups
Star anise1
Cinnamon stick1
Cold water¼ cups
Cornstarch1 tsp
Oil~2 tbspest.
Steps
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1
Prepare all ingredients: peel garlic cloves, slice ginger, and have star anise and cinnamon stick ready. Cut green onions into 2-inch sections and dice half an onion.
2
Cut beef chuck roast or brisket into large chunks, which will shrink slightly during cooking and provide a better presentation.
3
To tenderize the beef using a pressure cooker: add the beef chunks, garlic cloves, and some ginger slices to the pressure cooker, cover with boiling water, and pressure cook for 10 minutes.
4
Alternative method using a regular pot: bring water to a rolling boil, add beef, ginger slices, and garlic, cover with a lid, and simmer over medium-low heat for 1 hour, adjusting heat as needed to prevent boiling over.
5
Once the beef is tender, remove it from the pot or pressure cooker and reserve the cooking broth for later use.
6
Preheat a pan over medium-high heat with oil. Add the diced onion and sauté until the edges start turning translucent.
7
Add the remaining garlic and ginger slices, and continue sautéing until the onion edges turn golden brown.
8
Add paprika, soy sauce, dark soy sauce, oyster sauce, sugar, and salt. Mix all seasonings together, or substitute paprika with pepper flakes for more heat if preferred.
9
Add the pre-tenderized beef to the pan and stir-fry until evenly coated with the seasoning.
10
Add rice wine (optional; other cooking wines can be substituted), then add enough broth to cover the beef. Add star anise and cinnamon stick. If desired, add vegetables cut into bite-sized pieces at this time.
11
Cover the pan with a lid and cook over medium heat for 20 minutes.
12
While the stew simmers, prepare a cornstarch slurry by mixing cold water and cornstarch together. This optional mixture is used to thicken the sauce.
13
After 20 minutes, remove the lid and stir in the cornstarch slurry, making sure to mix it thoroughly first as cornstarch settles to the bottom.
14
Stir the sauce and cornstarch mixture together until the sauce returns to a boil and thickens. Add the green onion, mix well, and the beef stew is complete.
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