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Prepare the vegetables: Peel and cube the potatoes and carrots. Chop the large yellow onion for the stew. Mince the garlic and the 1/2 medium yellow onion for the marinade. Thinly slice the 1/4 medium yellow onion for garnish. Chop the scallions and cilantro.

Marinate the beef: In a large bowl, combine the cut beef rib fingers with the minced garlic, minced onion, granulated sugar, seasoning powder, fish sauce, 2 tablespoons of CHIN-SU Hot Sauce, CHIN-SU Shrimp Satay, 1/2 teaspoon black pepper, and 2 tablespoons of cooking oil. Mix thoroughly with your hands to ensure the beef is well coated. Let it marinate at room temperature for 30 minutes.

Sauté aromatics: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the chopped large yellow onion and sauté until it becomes golden and fragrant, about 5-7 minutes.

Sear the beef: Add the marinated beef to the pot with the sautéed onions. Increase the heat to high and stir-fry until the beef is seared and browned on all sides, about 5-8 minutes. This helps lock in the flavors.

Simmer the stew: Pour 5 cups of water into the pot. Bring the mixture to a boil, then use a spoon to skim off any foam that rises to the surface. Add the cinnamon sticks. Reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to tenderize the beef.

Add vegetables: After 1 hour of simmering, add the cubed potatoes and carrots to the stew. Stir gently. Cover the pot again and continue to cook for an additional 10-15 minutes, or until the vegetables are tender.

Prepare noodles and serve: While the vegetables are cooking, prepare the instant noodles according to their package directions. Once cooked, divide the noodles among 4 serving bowls. Ladle a generous portion of the hot beef stew, including plenty of meat, potatoes, carrots, and broth, over the noodles.

Garnish and enjoy: Garnish each bowl with fresh thinly sliced onion, chopped scallions, chopped fresh cilantro, and a sprinkle of black pepper. Serve immediately, offering extra CHIN-SU Hot Sauce on the side for those who prefer more heat.


Prepare the vegetables: Peel and cube the potatoes and carrots. Chop the large yellow onion for the stew. Mince the garlic and the 1/2 medium yellow onion for the marinade. Thinly slice the 1/4 medium yellow onion for garnish. Chop the scallions and cilantro.

Marinate the beef: In a large bowl, combine the cut beef rib fingers with the minced garlic, minced onion, granulated sugar, seasoning powder, fish sauce, 2 tablespoons of CHIN-SU Hot Sauce, CHIN-SU Shrimp Satay, 1/2 teaspoon black pepper, and 2 tablespoons of cooking oil. Mix thoroughly with your hands to ensure the beef is well coated. Let it marinate at room temperature for 30 minutes.

Sauté aromatics: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the chopped large yellow onion and sauté until it becomes golden and fragrant, about 5-7 minutes.

Sear the beef: Add the marinated beef to the pot with the sautéed onions. Increase the heat to high and stir-fry until the beef is seared and browned on all sides, about 5-8 minutes. This helps lock in the flavors.

Simmer the stew: Pour 5 cups of water into the pot. Bring the mixture to a boil, then use a spoon to skim off any foam that rises to the surface. Add the cinnamon sticks. Reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to tenderize the beef.

Add vegetables: After 1 hour of simmering, add the cubed potatoes and carrots to the stew. Stir gently. Cover the pot again and continue to cook for an additional 10-15 minutes, or until the vegetables are tender.

Prepare noodles and serve: While the vegetables are cooking, prepare the instant noodles according to their package directions. Once cooked, divide the noodles among 4 serving bowls. Ladle a generous portion of the hot beef stew, including plenty of meat, potatoes, carrots, and broth, over the noodles.

Garnish and enjoy: Garnish each bowl with fresh thinly sliced onion, chopped scallions, chopped fresh cilantro, and a sprinkle of black pepper. Serve immediately, offering extra CHIN-SU Hot Sauce on the side for those who prefer more heat.
