Shandong-style Braised Beef Stew

Ingredients

While the original Kaeng om is a Thai curry soup with a complex blend of herbs and spices, the Shandong-style Braised Beef Stew takes a different approach. It focuses on slow-cooking beef to achieve a tender texture and infuses the broth with aromatic spices. The Shandong version also has a spicier kick compared to the milder Thai curry soup. We alse have the original recipe for Kaeng om, 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
• 2 onions, sliced 2 onions, sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon sugar 1 tablespoon sugar
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions, garlic, ginger, dried chili peppers, star anise, and cinnamon stick. Sauté until fragrant.
3. 3.
   Add the beef cubes and brown them on all sides.
4. 4.
   Stir in the soy sauce, dark soy sauce, Shaoxing wine, and sugar. Cook for a few minutes to allow the flavors to meld.
5. 5.
   Pour in the beef broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours or until the beef is tender.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Shandong-style Braised Beef Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or brisket, 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 can be quite strong if bitten into.

Tips & Tricks

• For a spicier stew, add more dried chili peppers or sprinkle some chili flakes before serving.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 10 minutes of cooking.
• This stew tastes even better the next day as the flavors have time to develop. Consider making it in advance and reheating it for a quick and satisfying meal.

Serving advice

Serve the Shandong-style Braised Beef Stew in individual bowls, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the beef cubes and vegetables on top of the rice or noodles. Drizzle some of the flavorful broth over the top and garnish with a sprig of fresh cilantro.