Spicy Chinese Beef Stew (红烧辣牛肉)

红烧辣牛肉 (Hong Shao La Niu Rou)



Somehow the taste of the spicy beef stew I ate so often in the cafeteria during my college time came to my mind these days. It was so simple, yet so delicious, the right amount of spiciness always stimulated the appetite. I decided to reproduce the taste.

This is a great entree for parties and awesome choice for work lunch.

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes. If you like to see the recipes in other languages, feel free to look at how to use google translate in this blog.

Ingredients
Preparation Time: 2 minutes
Cooking Time: 75 minutes
Servings: 4

Cooking Steps
1. Medium heat a wok with 2 tablespoon canola oil.
2. Get 2 lb. beef chuck roast, cut into 1-2 inch size thin slices, add to the wok.
    Add small batches to the wok while cutting them. This may take 5-10 minutes.

3. Stir evenly the beef slices. Add a few slices ginger, coarse chopped green onion, 2 dried red chili pepper (or adjust to your taste), 4 tablespoon soy sauce, 1 tablespoon brown sugar, 2 cups of water, boil.




4. Move the beef and stock to a medium size pot, cover and simmer for 1 hour.




For travel lovers, checkout my travel blog Rainbow Planet.



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