After the big failure last night, I’ve decided Asian food is more up my alley. Tonight’s beef stew is an adaptation of something I’ve cooked before mixed with a new recipe. The taste is sweeter and really blended well with the dry tofu. Nothing’s more comforting than beef stew on a cold winter night!
1.5 lb stew beef
1 tablespoons peanut oil
3 tablespoons hoisin sauce
4 tablespoons Rice Wine
4 tablespoons soy sauce
1 tablespoon garlic minced
1/2 teaspoon black pepper
1 teaspoon five spice powder
2 teaspoons sugar
2 cups water
6 Dry Tofu Cubes cut diagonally
Brown the meat on all sides in a wok over a high flame in oil, Set it aside.
Add the remaining sauce ingredients. Bring them to a boil.
Add the beef to the sauce, reduce the heat to a simmer, cover the wok, and braise the beef for 2 hours. After 1 1/2 hours, add the roll-cut Carrots and tofu.
Cook for 30 minutes more, until both the beef and radish are tender.