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Asian Beef Stew

Spicy, smokey and a little sweet
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 4
Author: Viella

Ingredients

  • 1 tbsp sesame oil
  • 4 cloves garlic shredded
  • 1 tsp freshly shredded ginger
  • 1 cup fresh cilantro minced
  • 1 tsp five spice
  • 2 1/ 2 lb stewing beef cut into 2" chunks
  • 1 tbsp cornstarch
  • 2 cups sake
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 3 bay leaves

Final Seasoning

  • 1 tbsp honey
  • 2-3 thai chilli peppers

Equipment and Utensils

  • Casserole pan
  • Fat separator
  • Saucepan

Instructions

  • Heat sesame oil on medium heat in casserole pan.
  • Sauté garlic, ginger, cilantro and five spice until flavors release.
  • Add stew beef and cornstarch and combine until beef is coated with ingredients.
  • Add sake, soy sauce and honey and stir until ingredients are combined.
  • Drop in bay leaves, remove from stove, cover and place in pre-heated oven at 325 for 2 1/2 - 3 hours.

Final seasoning

  • Once beef chunks are cooked and almost falling apart, tip out sauce from stew into a fat separator and discard fat.
  • Pour sauce into a saucepan, place on medium heat and add honey and chili peppers.
  • Allow sauce to reduce by a quarter and then pour over stewed beef.
  • Taste and add seasoning if necessary

Notes

My recipe suggests you use a casserole pan, the casserole pan should be made with a material that can be used on the stove stop and the oven. If you don't have a casserole pan you can use a regular pan and then transfer the meat to an overproof dish with a cover (if no cover, aluminum foil will do) for cooking in the oven.