Chinese Beef-And-Mushroom Stew With Whole Spices Recipe

Name: Chinese Beef-And-Mushroom Stew With Whole Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1 cup dried black mushrooms; Cooking spray; 1 (1 1/2-pound) beef brisket, trimmed and cubed; 1 1/2 cups chopped green onions, divided; 1 teaspoon grated peeled fresh ginger; 4 garlic cloves, minced; 1 1/4 cups water; 2 tablespoons brown sugar; 3 tablespoons low-sodium soy sauce; 2 tablespoons sake (rice wine); 1/2 teaspoon mixed peppercorns; 3 star anise; 3 whole cloves; 2 dried red chiles; 1 (14 1/4-ounce) can low-salt beef broth; 1 (3-inch) cinnamon stick; 1 teaspoon dark sesame oil; 2 1/2 cups hot cooked basmati rice

Servings: persons

2 cups boiling water
1 cup dried black mushrooms
Cooking spray
1 (1 1/2-pound) beef brisket, trimmed and cubed
1 1/2 cups chopped green onions, divided
1 teaspoon grated peeled fresh ginger
4 garlic cloves, minced
1 1/4 cups water
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons sake (rice wine)
1/2 teaspoon mixed peppercorns
3 star anise
3 whole cloves
2 dried red chiles
1 (14 1/4-ounce) can low-salt beef broth
1 (3-inch) cinnamon stick
1 teaspoon dark sesame oil
2 1/2 cups hot cooked basmati rice

1
Combine boiling water and mushrooms. Cover and let stand 30 minutes. Remove mushrooms with a slotted spoon. Chop mushrooms; set aside. Strain soaking liquid through a cheesecloth- or paper towel-lined sieve into a bowl. Discard solids; reserve 1 cup soaking liquid.
2
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 8 minutes on all sides or until browned. Add 3/4 cup onion, ginger, and garlic; cook 1 minute, stirring frequently. Stir in reserved soaking liquid, 1 1/4 cups water, and next 9 ingredients (1 1/4 cups water through cinnamon); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in mushrooms. Cover and simmer 40 minutes or until beef is tender. Remove beef mixture with a slotted spoon. Discard star anise, cloves, dried chiles, and cinnamon stick. Bring remaining liquid to a boil; cook 3 minutes or until reduced to 1 cup. Stir in 3/4 cup onion and oil. Serve beef mixture over rice with sauce.

1848

kcal

Calories

127

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups boiling water, 1 cup dried black mushrooms, Cooking spray, 1 (1 1/2-pound) beef brisket, trimmed and cubed, and more.

Yes, Chinese Beef-And-Mushroom Stew With Whole Spices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Beef-And-Mushroom Stew With Whole Spices

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