LEE KUM KEE

Beef Stew in Hoisin and Red Wine Sauce

Serves 4

Ingredients

400g stewing beef
200g white radish
100g carrots
20g garlic
20g spring onions
15g rock sugar
10g cinnamon
5g dried Chinese tangerine peels, rehydrated
2pcs star aniseed
350ml water
150ml red wine
1 tbsp cooking oil

Method

1 Dice beef, carrots and white radish into 2cm cubes.
2 Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onions, cinnamon, star aniseed. Stir in the sauce mix, wine and 500ml water, rock sugar and rehydrated orange peel. Then bring to a boil before adding the beef, carrots, and radish.
3 Lower the heat and simmer for 2 hours or until beef is tender. Serve.
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