This is an interesting stew to prepare and to eat. The beef and sweet potatoes are served separately from their cooking liquid, with soy sauce for dipping.
F
fatwolf55
1 person made this
Ingredients
Serves: 4
chopped fresh ginger, to taste
500g beef topside roast
2 tablespoons vegetable oil
Chinese rice wine, to taste
water, as needed
salt, to taste
500g sweet potatoes, peeled and chopped into large chunks
Squeeze 1/2 teaspoon of liquid out of the ginger into a small bowl. Set aside.
Blanch the beef in boiling water for 2 minutes and drain. Cut into bite-sized pieces.
Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the beef, ginger liquid and rice wine and stir fry for a few minutes. Remove from the wok.
Transfer the beef to a stock pot with a generous amount of boiling water. Re-boil over high heat. Turn the heat to low.
Cover the pot and simmer until the beef meat is just cooked. Add the sweet potatoes and stew for about 2 hours. Season with salt.
Transfer the sweet potatoes to a serving dish and then spoon the beef on the top. Pour the soup into a separate bowl and bring to the table. Serve with soy sauce for dipping.