Chinese Spiced Beef Stew
Instructions:
- Our new beef stew with broccoli and snow peas has a thin yet flavorful sauce accented with ginger and star anise. Try it over linguine or Chinese egg noodles.
- 2 pounds boneless beef chuck, cut into 11â„2-inch pieces
- 2 tablespoons vegetable oil
- 1â„3 cup dry sherry
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 1 piece fresh ginger (3" by 1"), peeled and thinly sliced
- 2 garlic cloves, peeled
- 2 whole star anise
- 4 strips (3" by 1" each) orange peel
- 3 cups water
- 1 bunch broccoli (11â„2 pounds), cut into 11â„2" by 1" pieces
- 4 ounces snow peas, trimmed
- 1 bunch green onions, cut into 2-inch pieces
- Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat until hot.Add half of beef and cook until browned on all sides. Transfer beef to plate. Repeat with remaining oil and beef.
- Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic, star anise, orange peel, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 11â„2 hours, until themeat is fork-tender.
- With slotted spoon, transfer meat to serving bowl and keep warm. Discard star anise. Increase heat to high and boil liquid 15 minutes or until reduced to about 2 cups. Skim off fat from surface.
- Meanwhile, in a 4-quart saucepan, heat 1 inch water to boiling over high heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add snow peas and green onions and cook, covered, about 3 minutes longer or until all vegetables are tender-crisp. Drain vegetables and add to beef mixture. Pour reduced broth on top.
- P R E P 30 minutes
- C O O K 2 hours to 2 hours
- MA K E S 8 main-dish servings