Hong Kong Beef Stew - Love of Food

Hong Kong Beef Stew

This beef and vegetable soup is laced with Asian flavors of soy and ginger and a bit of heat and can be made in about a half hour.

Prep Time: 10 min
Cook Time: 25 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 tablespoons vegetable oil
1 pound beef cubes
½ cup onion, chopped
½ cup cooking sherry
2 tablespoons soy sauce
2 tablespoons ginger, grated
2 tablespoons sugar
1 cup potatoes, diced
1 cup carrots, diced
1 teaspoon beef base
1 cup red or green peppers, thinly sliced
3 cups broccoli florets
2 teaspoons Tabasco sauce
2 tablespoons corn starch

Allergens:

Alcohol, MSG, Soy

Nutritional Information

Directions:

Heat the vegetable oil in a heavy-bottomed stock pot over medium-heat. Heat the beef cubes in the oil until browned, about 4 minutes. Add the onions and cook until wilted, about another 3 minutes.
Add 3 cups of water, sherry, soy sauce, ginger, sugar, potatoes, and carrots and beef base. Bring the soup to a simmer. Stir in the peppers and broccoli. Simmer until the beef and vegetables are just cooked, about 15 minutes. Stir in the Tabasco sauce.
Combine ¼ cup of water with the corn starch in a small bowl to make a slurry. Stir into the soup and allow to thicken, stirring frequently, about another 5 minutes.