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Mongolian Beef Stew
Main Courses
Date: June 7, 2017
  • 3 pounds beef, cut into 2" pieces
  • --Beef: Brisket or short ribs (with or w/o bones)
  • 1 medium white radish, cut into 2-inch pieces
  • 2 cups beef stock or broth
  • 6 tablespoons cooking oil
  • 2 scallions (spring onion or green) finely chopped
  • 2 garlic cloves, finely chopped
  • 2 red chill peppers, finely chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 or 2 star anise
  • 2 tablespoons Kosher salt or sea salt
  • 1 tablespoon black pepper
  • ½ cup soy sauce
  • 1 tablespoon sugar
  • Chopped cilantro leaves for garnish
Preparation Steps:
  1. Heat a Dutch oven, wok or deep saucepan with 3 tablespoons cooking oil.
  2. Season the meat with 1 tablespoon salt and pepper then brown the meat over moderately high heat; about 4 to 5 minutes. (Dividing the meat into two batches is preferred.)
  3. Transfer the meat to a large container.
  4. Add another 3 tablespoons oil into the cooking pan. Then add ginger, scallions, garlic, red chill pepper, and star anise and cook over moderate heat, about 1-2 minutes.
  5. Add beef stock, soy sauce, 1 tablespoon salt and sugar; heat until it begins to boil.
  6. Add beef to the broth, and simmer about 1½ hours (add a little bit of water if the broth is not fully covering the meat).
  7. Add radish, continue to cook about 1 more hour.
  8. Transfer the beef to a large serving plate and garnish with cilantro.

Yield: 4-6 Servings

Whisk Kitchen | A Community of Cooks

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