Chinese Beef Stew Recipes

Steps:

• Cube the boiled kamto to bite size pieces.
• Saute ginger in oil.
• Add in the cubed kamto.
• Pour 2 cups of the stock that you boiled the meat inches.
• Add the oyster sauce, salt, wine, soy, cinnamon bark and sesame oil.
• Let it simmer till flavors incorporate.
• Season to taste.
• Simmer till meat becomes very tender and the sauce is absorbed.
• Great with heaping hot rice!

Steps:

• In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
• In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
• Pour over the beef and vegetables in the pot.
• Sprinkle with the garlic pepper.
• Cover and cook on the low heat setting 5 and 1/2 to 6 hours.
• In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.
• Increase the heat setting to high.
• Stir in the cornstarch mixture.
• Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
• Stir in the green beans and red pepper and cook 5-10 minutes longer.
• Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.