Chinese•comfort

Beef with Chinese Water Chestnuts Stew

Beef with Chinese Water Chestnuts stew recipe is a simple, tasty and nutritious Chinese home cooking dish. Cooked in an aromatic sauce.

Ingredients

5 tbsp extra virgin olive oil
5 clove garlic (peeled and finely minced)
1 medium brown onion (halved and then thinly sliced)
1.2 kg gravy beef (( also called beef shin) trimmed and cut into roughly 4cm (1.6 inch) cubes)
567 g canned whole water chestnuts (drained)
15 dried shiitake mushrooms (soaked in hot water for 20 mins. Stalks removed and halved)
2 star anise (small)
5 clove 5 cloves
1 cup water
Steamed basmati rice (to serve)
6 tbsp gluten free kecap manis
1 tbsp gluten free oyster sauce
1 tbsp gluten free Worcestershire sauce
1/2 tbsp corn starch (mixed with 3 tablespoons water)
1 tbsp sesame oil
1 tsp salt
1/2 tsp ground white pepper
1/4 cup medium dry sherry
3 sprigs coriander (including stems, roughly cut into 2 cm (0.8 inch) lengthwise)

1
Mix and combine all the ingredients for the sauce together in a bowl.
2
Heat up an instant pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
3
Add in all the beef pieces, stir-fry for 5 minutes on high to medium heat. Then add in all the water chestnuts, shiitake mushrooms, and the sauce prepared earlier plus the water and stir-fry for another 10 minutes.
4
Cover the instant pot and lock lid. Using the pressure cooker function, set time to cook for 20 minutes. Then, let the instant pot rest for another 10 minutes, carefully release pressure. Unlock lid.
5
Garnish with coriander and serve with steamed rice.
6
Mix and combine all the ingredients for the sauce together in a bowl.
7
Heat up the pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
8
Then add in all the beef pieces, stir-fry for 5 minutes on high to medium heat.
9
Add the sauce prepared earlier and stir-fry for another 5 minutes. Add water and cover with lid and bring to the boil and simmer the beef for 1 hour on low heat.
10
Lastly, add the water chestnuts and shiitake mushrooms, stir-fry and mix well with the beef and sauce, bring to the boil and cover with lid again. Simmer on low heat for another 30 minutes or until beef is soft.
11
Garnish with coriander and serve with steamed basmati rice.