Easy Chinese Beef and Potato Stew

    1 hour 15 minutes

    The beef in this stew becomes deliciously tender after long cooking. You can substitute dry sherry for Chinese rice wine if you prefer.

    1 person made this

    Serves: 2 

    • 2 tablespoons oil
    • 325g diced beef chuck or skirt steak
    • 1 tablespoon Chinese rice wine
    • 1/2 teaspoon salt
    • 1/2 tablespoon soy sauce
    • 1 tablespoon finely chopped ginger
    • 1 tablespoon finely chopped spring onion
    • water, as needed
    • 475g potatoes, peeled and cut into bite-sized chunks

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat 2 tablespoons of oil in a frying pan or wok, add the beef and stir fry for a few minutes.
    2. Add the rice wine, salt, soy sauce, ginger, spring onion and enough water to cover the beef. Cover the pan and simmer until the beef is cooked through.
    3. Add the potatoes and a little more water if necessary (beef and potatoes should be immersed in liquid) and cover the pan again. Simmer until the potatoes are soft and the beef is very tender. Transfer to a serving bowl.

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