Chinese Beef & Mushroom Stew

• Stewing beef(700 g)
• Mushroom(300 g)
• Onion(1)
• Carrot(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Soy sauce(4 tbsp)
• Oyster Sauce(2 tbsp)
• Shaoxing Wine(2 tbsp)
• Brown sugar(2 tsp)
• White Pepper(½ tsp)
• Star Anise(2)
• Beef Broth(700 ml)
• Cornflour(1½ tbsp)
• Jasmine Rice(300 g)
• Green Onions(2)optional
• Sesame oil(1 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Stewing beef} into rough bite-size pieces. Slice the {Mushroom}, dice the {Onion}, cut the {Carrot} into thick coins, mince the {Garlic}, grate the {Ginger}, and thinly slice the {Spring Onion} for serving.

   ~15 min

2. 2

   Heat {Vegetable oil} in a heavy pot over medium-high heat. Season the beef with {Salt} and {Black pepper}, then brown it in two batches until lightly golden on the edges. Transfer to a plate.

   ~10 min

3. 3

   Add the {Onion}, {Carrot}, and {Mushroom} to the pot. Cook until the onion softens and the mushrooms release their moisture, then stir in the {Garlic} and {Ginger} for the last minute.

   ~8 min

4. 4

   Return the beef to the pot. Stir in the {Soy sauce}, {Oyster Sauce}, {Shaoxing Wine}, {Brown sugar}, {White Pepper}, {Star Anise}, and {Beef Stock}. Bring to a gentle boil.

   ~5 min

5. 5

   Cover partially, reduce to low, and simmer until the beef is very tender and the broth has reduced into a rich gravy, stirring once or twice during cooking.

   ~45 min

6. 6

   Meanwhile, rinse the {Jasmine Rice}. Add it to a saucepan with 450ml water, bring to a boil, cover, and cook on low until tender. Rest off the heat before fluffing.

   ~18 min

7. 7

   Mix the {Cornstarch} with 2 tbsp cold water until smooth. Stir it into the stew and simmer uncovered until glossy and thick enough to coat the beef and vegetables. Remove the star anise, then finish with {Sesame oil} if using.

   ~4 min

8. 8

   Spoon the rice into bowls and ladle over the stew. Scatter with {Spring Onion} and serve hot.

   ~0 min