A hearty and flavorful Chinese beef stew made with tender beef shank, bean curd, ginger, and flavored with various sauces. The dish is simmered for a long time to develop deep flavors, making it perfect served warm.
1: Cut beef into small pieces.
2: Slice ginger and combine tofu curd, juice, chu hou paste, and dark soy sauce in a bowl.
3: In a skillet, add oil and stir-fry the beef and add Shaoxing wine.
4: Add ginger and sauce mixture and mix well.
5: Transfer to a casserole and add water to just cover the beef, simmer for 1.5 hours.
6: In the meantime, rehydrate the dried bean curd.
7: At the 1.5 hour mark, add the bean curd and Thai chilis (optional).
8: Cover to continue simmer for an additional 10 minutes.
9: Serve.
