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Chinese Recipe : Clear Simmered Beef


  • 1 to 1.25kg / 2 to 2 ½ lb stewing beef
  • 3 slices root ginger
  • 2 x 5 ml spoons/ 2 tsp salt
  • 1.75 liter / 3 pints water
  • 0.5kg / 1lb spinach leaves roughly chopped
  • 1 x 15ml spoon / 1 tbsp chopped coriander


  • 4 x 15ml spoons / 4 tbsps soy sauce
  • 1 x 15ml spoons / 1 tbsp shredded root ginger
  • 2 x 15ml spoons / 2 tbsps hoisin sauce
  • 2 x 15 ml spoons / English mustard
  • 1 x 15ml / 1 tbsp chilli oil
  • 1 x 5ml spoon / 1 tsp chili sauce


  1. Cut the beef into 5cm/2 inch cubes, using a Chinese cleaver or a sharp knife. Trim away any excess fat.
  2. Place the beef in a flameproof casserole or heavy pan with the ginger, salt and water. Bring to the boil and boil for minutes; skim.
  3. Lower the heat, cover and simmer very gently for 2 ½ to 3 hours. Meanwhile, make the dips. Mix 2 x 15 ml spoons / 2 tbsps soy sauce with the ginger in one bowl. Put the hoisin sauce in a second dish, the mustard in a third, and mix the chilli oil, chilli sauce and remaining soy sauce in a fourth dish.
  4. Add the spinach to the casserole and simmer gently for a further 1 to 2 minutes. Sprinkle with the coriander (Chinese parsley). Serve in individual soup bowls accompanied by rice. To eat this semi-soup, each diner lifts the meat out of the broth with chopsticks and flavors it with the dips. The broth is spooned into the rice bowls and eaten with the rice.


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Last Modified: 11/28/11.