Lee Kum Kee

Sichuan Beef stew with Beetroot dumplings By Ching He Huang


500g Beef
1 inch Fresh root ginger, peeled and finely chopped
1 Red chilli, deseeded and finely chopped
3 Small shallots, peeled and finely chopped
1 White onion, peeled and chopped into 1.5cm squares
1 Large pinch of Chinese five spice
2 Small carrots, top and tailed, sliced into 1cm rounds
4 Medium tomatoes, core removed, sliced into quarters
400ml Vegetable stock
For the Beetroot Dumplings
1 Tbsp rapeseed oil
1 Red onion, finely chopped
1 Small beetroot, peeled and boiled
2 Eggs
2 pieces White bread
5 Tbsp Flour
1 tsp Sea salt
1 Tbsp  chives, chopped


1/2  Spring onions, sliced
Dash of Fresh coriander leaves


1 In a bowl, season the beef with pinch of salt, pinch of ground white pepper. Dust the beef with potato flour.
2 Heat a wok over high heat, add the rapeseed oil, and the beef, caramelising it in the wok caramelised on all sides.
3 Push the beef up the wok, add more oil, fry the garlic, ginger, chillies, shallots, onions, until golden toss all together. Add the Chinese five spice, carrots, tomatoes, water, stock, seasonings.
4 Cook the beef covered simmering on medium heat for 60 minutes, reduce to low heat and cook for a further 20 minutes. You will need to give the stew an occasional stir in case the ingredients at the bottom start browning as the stew reduces. You are after a thick consistency.
5 While the stew is on, make the beetroot dumplings.
6 In a food processor add the red onion, beetroot, eggs, bread, flour, sea salt and oil. Spoon out and drop directly into the bubbling stew for 10 minutes, until cooked through.
7 Garnish with spring onions and coriander. Serve immediately in the casserole pot.
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