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  • Summary

    The secret to this Chinese version of beef stew, brought to us by Martha's friend Lily Mei, is to cook the meat three times. It's first boiled, then sauteed in a hot wok, and finally simmered until tender.

    Ingredients

    • 4 pounds boneless beef shin or chuck, cut into 2-inch cubes
    • 3 tablespoons olive oil
    • 1 1-inch piece fresh ginger, peeled and thinly sliced 1/8 inch thick
    • 1/4 cup dry white wine
    • 2 tablespoons dark soy sauce
    • 1 tablespoon dark-brown sugar
    • 4 star anise
    • 1 3-inch cinnamon stick
    • 2 1/2 cups water
    • 1 1/2 teaspoons coarse salt
    • Steamed rice, for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 62 % Daily Value *
    • Total Fat: 5 g 8.04%
    • Saturated Fat: 1 g 3.51%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 653 mg 27.2%
    • Calcium: 10 mg 0.97%
    • Potassium: 21 mg 0.6%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 0.6%
    • Sugar: 2 g
    • Protein: 0 g
    • Alcohol: 1 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.07%
    • Vitamin C 0.37%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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