Lee Kum Kee Hoisin Sauce gives this tasty dish its signature sweetness, equally adding a deep, rich brown colour to the meat. The longer you have to simmer the stew the more tender you can enjoy the beef. Serve with additional vegetables in the form of tenderstem broccoli or on top of steamed rice.
Dice beef, carrots and white radish into 2cm cubes.
Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onions, cinnamon, star aniseed. Stir in the sauce mix, wine and 350ml water, rock sugar and rehydrated orange peel. Then bring to a boil before adding the beef, carrots, and radish.
Lower the heat and simmer for 2 hours or until beef is tender. Serve.
If you have more time, you can cook the stew for 3 to 4 hours which will make the vegetables and meat more tender.
PREP TIME: 10 MINS | COOK TIME: 120 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
