Chinese style stew beef is very easy to cook and scrumptious. We often use “Chee Hou Sauce” to add the flavour. Adding the stew sauce to rice make you eat several bowls of rice!
Ingredients:
- Short ribs / briskets
- (Optional) Spring onion, garlic, ginger few pieces
- Sauce: “Chee Hou Sauce” , Oyster Sauce, Lump sugar
- Carrot, white radish or tomato are perfect to stew with the beef
Method:
- Need to trim the fat of the beef away first to reduce oily feel, then remove the bone. Cut the meat into cube size like an egg, not too small.
- Add oil and the onion, garlic and ginger to the hot pan and fry for 1-2 minutes until you smell the aroma.
- Then add the meat into the pan, fry for 5-10 minutes until each side is a bit brownish and slightly burned.
- Then add some hot water, Chee Hou Sauce (1-2 teaspoon), Oyster Sauce (1-2 teaspoon), lump sugar (few pieces).
- Add carrot at the beginning if you want.
- Then use medium fire to cook for 45 minutes.
- If you want to add white radish or tomato, wait the beef to cook for 30 minutes first then add them to cook for extra 15 minutes.
- After that, turn off the fire and let it stay covered for another 15-30minutes.
- The you can add some spring onion on it and serve!
We sell Hong Kong Brand Kun Chun Chee Hou Sauce, made from natural ingredients.
Also known as "che hau" or "chu hou" sauce, Chee Hou Sauce is well-known in Hong Kong households as an essential ingredient for the famous Cantonese-style Braised Beef Briskets with Turnips. It marinades well with root-type vegetables and red meat and brings out the vinegar, sesame, and garlic ingredients within Koon Chun's Chee Hou Sauce.
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