Ngow Num Recipe – Eats Now

Name: Ngow Num
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs chinese stew meat, put up at Chinese market and cut 2 inch cubes; 3 lbs beef, tendon put up at Chinese market and cut 2 inch long strips; 1 lb fresh ginger, cut 2 inch piece; 4 cups shaoxing wine; 1 cup dark soy sauce; 3 tablespoons brown bean sauce, Koon Chun brand; 4 preserved red bean curd, Fu-Chung brand; 20 star anise, whole; 2 tablespoons salt; oil; water; 1 bu green onion, 1 inch slices

Servings: persons

5 lbs chinese stew meat, put up at Chinese market and cut 2 inch cubes
3 lbs beef, tendon put up at Chinese market and cut 2 inch long strips
1 lb fresh ginger, cut 2 inch piece
4 cups shaoxing wine
1 cup dark soy sauce
3 tablespoons brown bean sauce, Koon Chun brand
4 preserved red bean curd, Fu-Chung brand
20 star anise, whole
2 tablespoons salt
oil
water
1 bu green onion, 1 inch slices

1
In a wok add tendon and cover with water and bring to a rolling boil and simmer for 10 - 15 minutes. Remove beef tendon and pour out stock. Place the beef tendon into a stockpot and set aside.
2
Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone.
3
Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, rice wine, soy sauce, brown bean paste, red bean curd, star anise and salt. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer until the meat is tender.
4
Serve into large clay pot with two to three layers of iceberg lettuce on the bottom and ngow num on top. Top with green onion.

983

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 5 lbs chinese stew meat, put up at Chinese market and cut 2 inch cubes, 3 lbs beef, tendon put up at Chinese market and cut 2 inch long strips, 1 lb fresh ginger, cut 2 inch piece, 4 cups shaoxing wine, and more.

Yes, Ngow Num 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.

Ngow Num

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