Lee Kum Kee

Mother's Braised East-West Beef Stew By Ken Hom

Serves 4


900g - 1kg beef brisket, cut into large chunks
2 x 400g cans of plum tomatoes, drained and chopped
225g  onions, peeled and coarsely chopped
2 Tbsp finely chopped garlic
3 Tbsp Shaoxing rice wine or dry sherry
1 Tbsp olive oil
1 Tbsp groundnut oil
Zest from 1 lemon
Salt and freshly ground black pepper to taste
450g carrots, peeled and cut into into large chunks
450g turnips, peeled and cut into into large chunks
225g new potatoes, peeled and cut into large chunks
Small handful of olives


1 Put the tomatoes into a food processor and blend for just a few seconds or put them through a food mill. Set aside.
2 Heat a heavy casserole pot over moderate heat, add the olive and groundnut oil, and slowly brown the beef on all sides. Remove with a slotted spoon and pour off the excess fat and oil, leaving just 1 tablespoon. Add the onions and garlic, then cook for a few minutes until they are translucent.
3 Return the beef to the pan with tomatoes, Lee Kum Kee Plum Sauce , Lee Kum Kee Hoisin Sauce , Shaoxing rice wine or dry sherry, lemon zest, Lee Kum Kee Premium Light Soy Sauce , salt, and pepper. Bring the mixture to a boil, lower the heat, cover, and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time.
4 Add the carrots, turnips, and potatoes and cook, covered, for 20-30 minutes or until tender. Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side.
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