East Asian Style Spicy Beef Stew

Ingredients

In this East Asian adaptation of Chili con Carne, we incorporate East Asian spices and flavors to create a unique fusion dish. The original Mexican chili powder is replaced with ginger, garlic, and star anise, which are commonly used in East Asian cuisine. Additionally, soy sauce and chili paste are added to infuse the stew with a distinct East Asian umami and spicy kick. We alse have the original recipe for Chili con Carne, 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, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 star anise 2 star anise
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the star anise, soy sauce, and chili paste. Cook for a minute to allow the flavors to meld.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 1 hour, or until the beef is tender.
5. 5.
   Add the sliced carrots, diced red bell pepper, and diced tomatoes to the pot. Simmer for an additional 20 minutes, or until the vegetables are cooked to your liking.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the East Asian Style Spicy Beef Stew hot, garnished with fresh cilantro, alongside steamed rice or noodles.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cutting into cubes.
• Star anise — Use whole star anise for a more authentic flavor. Remove them before serving as they are not meant to be eaten.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili pepper to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last few minutes of cooking.
• Feel free to add other vegetables like mushrooms or bok choy to customize the stew to your liking.
• Adjust the amount of chili paste according to your spice preference.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the East Asian Style Spicy Beef Stew hot, garnished with fresh cilantro, alongside steamed rice or noodles. The rice or noodles will help soak up the flavorful broth, making it a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a star anise on top of each serving as a decorative element. Serve the stew in individual bowls, allowing the vibrant red color of the stew to stand out.