Stewed Beef Northern Style Recipe


Preparation Time30 MinCooking Time2 Hr 20 Min
Ready In2 Hr 50 MinDifficulty LevelEasy
Health IndexAverageServings2
MethodMain Ingredient
Interest Group


 Stewing beef12 Ounce, cut into 1 1/2 inch cubes (Brisket / Shin, 350 Grams)
 Spring onion1 , sliced diagonally into 2 inch segments
 Oil2 Teaspoon (Preferably Ground Nut)
 Ginger slice1
 Garlic1 Clove (5 gm), lightly crushed
 Dried red chili1
 Chinese white radish4 Ounce (100 Grams)
For braising sauce
 Chicken stock10 Fluid Ounce (300 Milliliter)
 Sugar2 Teaspoon
 Light soy sauce1 1⁄2 Teaspoon
 Dark soy sauce1 Tablespoon
 Dry sherry/Rice wine2 Teaspoon
 Five spice powder2 Teaspoon
 Hoisin sauce2 Tablespoon
 Whole yellow bean sauce2 Teaspoon

Nutrition Facts

Serving size

Calories 414 Calories from Fat 141

% Daily Value*

Total Fat 17 g25.9%

Saturated Fat 5.4 g26.9%

Trans Fat 0 g

Cholesterol 95.1 mg31.7%

Sodium 1559.1 mg65%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g7.9%

Sugars 14.2 g

Protein 37 g73.9%

Vitamin A 4.5% Vitamin C 25.4%

Calcium 4.2% Iron 13.2%

*Based on a 2000 Calorie diet


1. In a wok or large frying-pan heat oil until it is very hot and add the beef.
2. Stir-fry until brown, (This should take about 10 minutes.)
3. Pour off any excess fat and save 1 tablespoon of oil in the pan.
4. Reheat the oil, add the spring onion, ginger, garlic and chili and stir-fry with the beef for about 5 minutes.
5. Take it out and put it into a large fireproof casserole or pot.
6. Put all the braising sauce ingredients in this casserole and bring it to a boil, skim off any fat from the surface and turn the heat as low as possible.
7. Put on the lid and braise for 1 1/2 hours, remove the cover and add the radish and continue to cook for another 30 minutes or until the beef is tender.
8. Now turn on the heat and boil rapidly to reduce the liquid for about 15 minutes.
9. When the sauce is thickened a little remove from fire.

10. Serve hot with rice or vegetables.