Burmese Chinese Spicy Beef Stew

Ingredients

While the original Betyár gulyás is a Hungarian beef stew with paprika and caraway seeds, this Burmese Chinese adaptation infuses the dish with the bold flavors of Burmese and Chinese cuisines. The addition of aromatic spices such as ginger, garlic, and chili peppers, along with the use of traditional Chinese seasonings like soy sauce and star anise, transforms the dish into a fiery fusion of flavors. We alse have the original recipe for Betyár gulyás, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 star anise 2 star anise
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and sliced chili peppers. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric powder, Chinese five-spice powder, star anise, soy sauce, and fish sauce. Mix well to coat the beef with the spices.
4. 4.
   Pour in the beef broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the beef is tender.
5. 5.
   Add the cubed potatoes to the pot and continue to simmer for an additional 20 minutes or until the potatoes are cooked through.
6. 6.
   Season with salt and pepper to taste. Remove the star anise before serving.
7. 7.
   Garnish with fresh cilantro and serve the Burmese Chinese Spicy Beef Stew hot with steamed rice or noodles.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as sirloin or chuck for the best results. Trim any excess fat before cutting into cubes.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.
• Star anise — Be cautious when using star anise as it has a strong flavor. Remove it from the stew before serving to prevent overpowering the dish.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or a dash of chili oil.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Feel free to add vegetables such as carrots or bell peppers for added color and flavor.
• Adjust the amount of spices and seasonings according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Burmese Chinese Spicy Beef Stew hot with steamed rice or noodles. The aromatic broth and tender beef pair perfectly with the fluffy rice or the slurp-worthy noodles.

Presentation advice

Garnish the stew with fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl to showcase the vibrant broth and the tender beef.