CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE using 28 ingredients and 5 steps. Here is how you can achieve that.

This is a great Chinese recipe for cooking beef that is not tender.
https://youtu.be/RinQku8QYiw

Ingredients and spices that need to be Get to make CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE:

1. 450 gr. / 1 lb.Diced beef. 2 1/2 cmx2 1/2 cm
2. 225 gr. / 1/4 lb. Chinese Lo Mein noodles
3. 2 tbsp. Vegetable oil
4. sauce
5. 1 tbsp. Vegetable oil
6. 2 garlic cloves, minced
7. 3/4 tbsp Minced ginger
8. 1 cup white wine
9. 1 cup beef broth
10. 2 tbsp. Soy sauce
11. 2 tbsp. Chinese hoisin sauce
12. 1 tbsp. Chinese oyster sauce
13. 1/4 beef bouillon cube
14. 2 anise stars
15. 3 cloves
16. 1 tbsp. sugar
17. 1 bay leaf
18. 2 tsp. Cornstarch
19. 1 tbsp. Water
20. vegetables
21. 2 tbsp. Spicy sesame oil
22. 125 gr. / 1 and 1/2 cups snow peas
23. 110 gr. / 1 and 1/2 cups Japanese Eggplant cut into 1/2 moons
24. 160 gr. / 6 oz.Blanched green beans, cut into small pieces
25. 1/2 yellow bell pepper, diced
26. 1/2 red pepper, diced
27. 2/3 cups chives, sliced
28. 1 tbsp. Chopped cilantro

Steps to make to make CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE

1. Wash the diced meat with cold water. Put the meat in a pot with cold water covering the meat. Bring to a boil, lower the heat, cover and cook slowly for 10 minutes. Remove the meat and wash with cold water to remove any residue stuck to it. Strain and keep the broth.
2. Heat a frying pan with a drizzle of vegetable oil and brown the meat well.
   In a small saucepan, heat 1 tablespoon of vegetable oil and fry the garlic with the ginger.
   Add the rest of the sauce ingredients, except the cornstarch and the tablespoon of water.
   Add the meat, bring to a boil, lower the heat, cover and cook slowly for 75 minutes, until the meat is tender.
   Mix the cornstarch with the tablespoon of water and thicken the stew sauce.
3. Bring a pot of water to boil and put the Chinese noodles to cook. Cook for a few minutes and strain.
4. At the main time heat a Wok with sesame oil and sauté the vegetables together, you can add 1 tablespoon of water to steam and cook the eggplant. 
   Add to the vegetables, the strained Chinese noodles, the meat with the sauce and mix well.
5. Serve immediately by putting the Chinese noodles on the serving plate and the meat with the vegetables on top.
   Drizzle the top with chopped cilantro.
   https://youtu.be/RinQku8QYiw

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