Makes 6 to 8 servings
|2||pounds boneless beef chuck or veal shoulder, cut into 1-1/2-inch pieces|
|1||teaspoon Chinese five-spice powder*|
|1/2||teaspoon red pepper flakes|
|2||tablespoons peanut or vegetable oil, divided|
|1||large onion, coarsely chopped|
|2||cloves garlic, minced|
|1||cup beef broth|
|1||cup regular or light beer|
|2||tablespoons soy sauce|
|Hot cooked Chinese egg noodles or Sesame Noodle Cake|
|Grated lemon peel, chopped fresh cilantro and/or chopped peanuts for garnish|
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
- Sprinkle beef with five-spice powder and pepper flakes. Heat large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef; brown on all sides. Remove; set aside. Repeat with remaining oil and beef.
- Add onion and garlic to saucepan; cook 3 minutes, stirring occasionally. Add broth and beer; bring to a boil. Reduce heat to medium-low. Return beef along with any accumulated juices to saucepan; cover and simmer 1 hour 15 minutes or until beef is fork tender.*
- Blend soy sauce into cornstarch in cup until smooth. Stir into saucepan. Cook, uncovered, 2 minutes or until mixture thickens, stirring occasionally. Serve over noodles. Garnish as desired.
Check out more recipes for Chinese