Beef Stew with Bean Curd Stick Casserole

5 from 5 votes

Beef Stew with Bean Curd Stick Casserole

This Chinese beef stew with dried bean curd sticks (foo jook) is a delicious Cantonese dish with a delicious gravy to spoon over steamed rice!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Beef

Cuisine: Chinese

Servings:

Calories: 395kcal

Author: Sarah

Ingredients

7 Bean curd sticks
2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
3 to 3½ lbs well-marbled beef chuck (cut into 1- to 2-inch/3-5cm pieces)
3 cups water
1/3 cup Shaoxing wine
1 tablespoon sugar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
7 slices ginger
3 bay leaves
1 piece star anise
½ teaspoon five spice powder
1 tablespoon cornstarch (mixed into a slurry with 2 tablespoons water)
2 scallions (cut on a diagonal into 1-inch/2.5cm pieces)
Salt (to taste)

US Customary - Metric

Instructions

Arrange a rack in the lower third of the oven, and preheat it to 325°F/160°C. Add the bean curd sticks to a large bowl of water, and allow them to soak. By the time the stew is done in the oven, they should be rehydrated.
Add the oil to a large Dutch oven over medium-high heat. Add half the beef, and sear until browned on all sides. Remove to a plate, and repeat with the remaining beef.
Add all the beef back to the pot, along with the water, Shaoxing wine, sugar, light soy sauce, dark soy sauce, oyster sauce, ginger, bay leaves, star anise, and five spice powder. Bring to a boil. Cover and braise in the oven for 2 hours.
Cut the bean curd sticks into 2-3 inch (5-7cm) lengths. Remove the stew from the oven, uncover, and add the bean curd. Cover and simmer on the stove over medium heat for 15 minutes. Stir in the cornstarch slurry, and simmer for another 2 minutes, uncovered, until the sauce thickens. Stir in the scallions, and add salt to taste. Serve over steamed rice!

Nutrition

Beef Stew with Bean Curd Stick Casserole by The Woks of Life. 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