Margarita's International Recipes

Chinese Muslim

Stewed Beef

It's dishes like this stewed beef which make me happy that I embarqued in this culinary journey, now fifteen years ago. While its ingredients are basic Chinese, its preparation and flavor speak of other influences. In any case, it is delicious.

I followed the recipe closely, except that I made my own five-spice powder rather than using store-bought one.

Stewed Beef


  • 2 Tbsp cooking oil
  • 2 lbs stewing beef, cut into 1 cubes
  • 4 scallions, cut into 1 pieces
  • 3 slices ginger
  • 1 tsp five-spice powder
  • 2 Tbsp. sugar
  • 6 Tbsp. soy sauce
  • 2 Tbsp. rice wine or sherry


Put water to boil in a large cooking pot. When its close to boiling, heat the oil in a frying pan over high heat. Add the beef and brown on all sides. Using a slotted spoon, transfer beef to the boiling water and blanch for a few seconds. Drain off the water and return beef to the pot.

Cover beef with cold water. Add the scallions, ginger, five-spice powder, sugar, soy sauce and rice wine or sherry. Bring to a boil, cover, reduce heat to low and simmer covered for 3 to 4 hours. Serve cold or hot.

Adapted from a recipe in Deh-Ta Hsiung's Chinese Regional Cooking

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