A few years ago I visited Coa Asian restaurant in the center of Prague. I had their beef and beans. It was so good I had to try to do it at home. In this recipe, I use beef chuck – which is ideal for stewing. I marinate the meat overnight and then stew it until it’s tender. It usually takes about 2 hours. I know, it’s quite long, but trust me – it’s worth it 🙂
I recommend using a soy sauce with less sodium; the dish won’t be too salty then. You can use whatever vegetables you like, just add it until the meat is completely tender. That will make it slightly al dente 🙂
- 400 g beef chuck, diced
- 3-4 tbsp soy sauce
- olive oil
- freshly grounded pepper
- 1 onion, chopped
- 250 ml broth
- 1 small broccoli, trimmed down to small bite-size pieces
- 1 bell pepper, cut into sticks
- 1 carrot, cut into sticks
- jasmine/basmati rice
- First of all, place the beef cubes in a small bowl.
- In a mixing bowl whisk olive oil, soy sauce, and freshly ground pepper together.
- Mix it with the meat and leave it in the refrigerator at least a few hours to marinade.
- Then heat olive oil in a large pan and add chopped onion. Adjust the heat as needed to prevent the onion from browning. Fry until translucent about 5-7min.
- Add marinated beef and increase the heat. Brown the meat from all sides for about 5 minutes.
- Now reduce the heat to medium-low. Add the rest of the marinade and pour in the broth.
- Cover with a lid and simmer slowly for about 2 hours.
- When the meat is tender stir in vegetables. Stew it for about 10 minutes. Make sure the vegetables are not overcooked and just firm to the bite.
- Season with salt and pepper to taste.
- You can serve it with rice.