Braised East-West beef stew

by

PT2H30M

Share recipe
1
Blanch the beef for 10 minutes in boiling water then drain well in a colander and pat dry with paper towels
2
Heat the oil in a wok or heavy casserole pot over a moderate heat and add the onions, garlic and lemon peel. Once slightly soft, add the beef
3
Add the soy sauce, Shaoxing wine (or sherry), hoisin sauce, plum sauce and tomatoes
4
Bring the mixture to a boil then add the carrots, turnips, and potatoes and lower the heat. Cover and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time
5
Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side
Share recipe