Beef Bourguignon
What you’ll need
Ingredients
- 400 g Stewing beef
- 100 g Carrot
- 200 g White radish
- 20 g Garlic
- 20 g Spring onion
- 2 pcs Star anise
- 10 g Cinnamon
- 5 g Dried Chinese orange peels, rehydrated
- 15 g Rock sugar
- 150 ml Red wine
- 350 ml Water
- 1 tbsp Cooking oil
Sauce Mix
- 5 tbsp Lee Kum Kee Hoisin Sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
Made with
Lee Kum Kee products
How to make it
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Dice beef, carrots and white radish into 2cm cubes.
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Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onion, cinnamon, star anise. Stir in the sauce mix, wine, 500 ml water, rock sugar and rehydrated orange peel, then bring to boil before adding the beef, carrots and radish.
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Lower the heat and simmer for 2 hours or until beef is tender. Serve.