Super Tender Taiwanese Beef Stew
Super Tender Taiwanese Beef Stew
Ingredients
For the Beef Stew
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons canola oil
- 2 inches ginger, sliced
- 4 garlic, cloves, smashed
- 2 star anise
- 1 cinnamon stick, 3-inch
- 1 dried orange peel, small piece (optional)
- 1/4 cup Shaoxing wine
- 1/2 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar, or granulated sugar
- 4 cups beef broth
- 1 cup water, or as needed
- 2 carrots, large, peeled and cut into 1-inch pieces
- 1 daikon radish, medium, peeled and cut into 1-inch pieces
For Serving
- 4 cups cooked rice
- 2 scallions, chopped, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Blanch the beef: Bring a large pot of water to a rolling boil. Add the beef cubes and boil for 5 minutes, skimming off any foam that rises to the surface. Drain the beef and rinse thoroughly under cold water. This step helps remove impurities and creates a cleaner stew.
⏱️ 10 min
- 2
Heat canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the blanched beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
⏱️ 7 min
- 3
In the same pot, add the sliced ginger, smashed garlic, star anise, cinnamon stick, and dried orange peel (if using). Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom. Cook for 1 minute until the alcohol evaporates.
⏱️ 1 min
- 5
Return the seared beef to the pot. Add the soy sauce, dark soy sauce, rock sugar, beef broth, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the beef is very tender.
⏱️ 90 min
- 6
Add the carrots and daikon radish to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
⏱️ 45 min
- 7
Taste and adjust seasoning if needed. If the sauce is too thin, you can uncover the pot and simmer for an additional 10-15 minutes to reduce it slightly. Remove the star anise, cinnamon stick, and dried orange peel before serving.
⏱️ 10 min
- 8
Serve the Super Tender Taiwanese Beef Stew hot over steamed rice, garnished with chopped scallions and fresh cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Super Tender Taiwanese Beef Stew
For the Beef Stew
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons canola oil
- 2 inches ginger, sliced
- 4 garlic, cloves, smashed
- 2 star anise
- 1 cinnamon stick, 3-inch
- 1 dried orange peel, small piece (optional)
- 1/4 cup Shaoxing wine
- 1/2 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar, or granulated sugar
- 4 cups beef broth
- 1 cup water, or as needed
- 2 carrots, large, peeled and cut into 1-inch pieces
- 1 daikon radish, medium, peeled and cut into 1-inch pieces
For Serving
- 4 cups cooked rice
- 2 scallions, chopped, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Blanch the beef: Bring a large pot of water to a rolling boil. Add the beef cubes and boil for 5 minutes, skimming off any foam that rises to the surface. Drain the beef and rinse thoroughly under cold water. This step helps remove impurities and creates a cleaner stew.
⏱️ 10 min - 2
Heat canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the blanched beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
⏱️ 7 min - 3
In the same pot, add the sliced ginger, smashed garlic, star anise, cinnamon stick, and dried orange peel (if using). Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom. Cook for 1 minute until the alcohol evaporates.
⏱️ 1 min - 5
Return the seared beef to the pot. Add the soy sauce, dark soy sauce, rock sugar, beef broth, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the beef is very tender.
⏱️ 90 min - 6
Add the carrots and daikon radish to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
⏱️ 45 min - 7
Taste and adjust seasoning if needed. If the sauce is too thin, you can uncover the pot and simmer for an additional 10-15 minutes to reduce it slightly. Remove the star anise, cinnamon stick, and dried orange peel before serving.
⏱️ 10 min - 8
Serve the Super Tender Taiwanese Beef Stew hot over steamed rice, garnished with chopped scallions and fresh cilantro.
⏱️ 5 min