Hong Kong style beef/beef stomach stew


Beef stew is one of my favorite Chinese dish. In Hong Kong, beef stomach/ beef stew are best combination with a nice hot rice noodle soup ! My mom will always bring me to have a bowl of noodle after school, such a great memory. I made my dad this dish the other night when he came over for supper, even my dad loved it. Another easy and yummy dish to try mommies. Happy cooking !


  • 1 package of beef meat (use beef brisket with a bit of fat, it is tastier)
  • 1 package of beef stomach
  • 1 small piece of cinnamon stick
  • 3-4 anises
  • 1 Tsaoko fruit
  • 1 small piece rock sugar
  • 1 tbsp soy sauce
  • 4 tbsps (full overflow spoon) oyster sauce
  • 1 tsp dark soy sauce
  • 2 tbsps Chinese cooking wine
  • 2 cups chicken broth
  • 4 cups water
  • 5 cloves garlic
  • 6 slices of ginger
  • salt to taste
  • 1./4 tsp 5 spices powder (optional for stronger taste style)



  1. cut ginger and prepare all herbs on the side IMG_1971
  2. wash beef and beef stomach and set aside to use later. dry them as much as you could
  3. In a large pan, add oil and start brown ginger and garlic
  4. when ginger and garlic nice brown then add beef in pan to seal the meat. The golden brown of the meat will add lots of flavor in your dishIMG_1970
  5. once your meat is well browned, add water and chicken broth in your pan
  6. add the rest of sauce and ingredients in your pan; soy sauce, oyster sauce, wine, rock sugar, tsaoko fruit, anise, cinnamon stick, 5 spices powder (optional) and salt (salty to your liking)
  7. I personally doesn’t like too strong taste of cinnamon. Therefore, i removed the cinnamon stick after 40 min of cooking. the rest of ingredients i leave in the pan until the end of my cooking
  8. simmer with low heat (just very little bubbles from bottom of your pan is the right heat) for 3 hours. I leave my pan with lid a tiny air circulation. It will be important your liquid covers your meat. At least like on the picture below, do not let your meat dry up. Add additional chicken broth to cover your meat up if you need to.
  9. I like to check my fire from time to time to ensure all my liquid are fine throughout my cooking. IMG_1974
  10. I added beef stomach in my dish, this is totally optional to your liking. you could just use beef and serve as beef stew. I add my beef stomach 45 min after cooking my beef. Since the stomach require little less cooking time than the meat.
  11. After 3 hours of cooking, taste the texture of both the meat and stomach and check if it is at your liking. some people might like it after 3 hours or longer. Use low heat with little small bubble in the sauce is the right heat. Taste and adjust how tender you like themIMG_1975
  12. sprinkle some chopped green onion before serving add better taste to your dish20160602_181356

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