Asian Slow Cooked Beef Stew
By Tiffy Cooks
Today I am making Asia Slow Cooked Beef Stew. Made of delicious short ribs and carrots stewed to perfection, this dish is less of a soup, and more of a saucy dish to pair with rice or mashed potato, and you can prepare it earlier on in the day, and it is ready to go for dinner time! You can also use Oxtail instead as well.
Ingredients
- 2.5 lb Boneless Beef Short Ribs cut into bite sized chunks
- 2 tbsp Five-Spice Powder
- 1 tbsp Salt
- 5 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 3 tbsp Sugar
- 4 tbsp Black Pepper
- 2 tbsp Mirin
- 1/3 cup Chinese Cooking Wine
- 1 Onion sliced
- 6 cloves Garlic
- 1 Carrot cut in chunks
Garnish
- Green onion
- Sesame seeds
Instructions
- In a large bowl, marinate the beef with the five-spice powder, 2 tbsp of soy sauce, 1 tbsp of sugar, salt, and pepper for 1 hour.
- In a hot pan, drizzle in oil and add in the beef. Brown the meat on all sides and set aside in a bowl. Now add in the onions and sauté until translucent. Once the onions are translucent, add in garlic and sauté for another 2-3 minutes. Finally, add in the beef and sauté together for 1-2 minutes.
- Add in soy sauce, sesame oil, sugar, mirin, Chinese cooking wine, and sauté together until everything is mixed well. Turn the heat to medium-low and cover for 1 hour. After an hour, add in diced carrots and cover for another 1-1.5 hour.
- Serve with hot rice & garnish with green onion & sesame seeds.
Nutrition
Calories: 701kcalCarbohydrates: 28gProtein: 59gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 167mgSodium: 3266mgPotassium: 1356mgFiber: 4gSugar: 13gVitamin A: 2614IUVitamin C: 5mgCalcium: 116mgIron: 9mg
