Beef Bourguignon Chinese Style features juicy beef braised with red onions, potatoes, carrots, and green beans. It is tasty, versatile, and easy to make at home.
Also known as Boeuf Bourguignon or Beef Burgundy, which I came across while watching the movie “Julie & Julia”. One of the dishes the main character Julie tried in the movie is Julia Child’s Boeuf Bourguignon recipe. Once again, I was amazed by how different cultures ended up producing a similar dish. Nevertheless, they very much feature the local ingredients, taste preferences, and way of cooking.
For instance, instead of braising the beef in red wine, the Chinese style does it in Shaoxing wine and soy sauce. Also, instead of slow cooking in the oven, we simmer the Chinese-style boeuf bourguignon on the stovetop.
Traditional Chinese-style cooking predominantly uses a stovetop. Stir Fry, Saute, Pan Fry, Deep Fry, Braise, Boil, and Steaming can all be accomplished using a stovetop in conjunction with a Wok.
One of the major advantages of simmering the beef stew in a Dutch oven on the stovetop is that it significantly cuts down the cooking time. You can make this delicious Chinese-style Beef Burgundy in about one hour, give or take.
What is the secret of a juicy Beef Bourguignon?
The key is to marinate the beef and sear the beef properly first thing first
Compared to other types of meat such as lamb, pork, or chicken, beef is trickier to cook. Many people struggled to cook tender and tasty beef, me included for a long time. Not any more. With this unique beef marinating and searing technique, you can easily and surely cook yummy juicy beef.
Here are the key takeaways for tender beef:
- Cut the beef across the grain in bite-size relatively thin slices
- Soak the beef slices in cold water for about 30 minutes
- Marinate the beef with a tiny bit of baking soda, along with other ingredients
- Wrap the marinated beef with a splash of cooking oil
- Sear the marinated beef in a hard-anodized frying pan in small batches
Read here for a detailed step-by-step guide on how to prepare and tenderize the beef for cooking.
How to make Beef Bourguignon Chinese Style?
Tip No.1 is to sear the beef properly first thing first
Prepare and sear the beef separately and set it aside. Add the braising juice and seasoning ingredients to the dutch oven and bring it to a boil. Once it reaches a boil, add the seared beef, turn the heat to simmer, and cook for 15 minutes.
Tip No.2 is to add the prepared vegetables and simmer for 30 minutes
After you have simmered the beef for 15 minutes, add the prepared vegetables, such as red onion, potatoes, carrots, and green beans. Fold the vegetables into the beef and juice and cook for another 30 minutes.
Last but not least is to glaze the dish on medium heat for the last 10 minutes of cooking
For the first 45 minutes, we cook the beef burgundy in a closed dutch oven on simmer heat mode. After that, remove the lid, turn the heat to medium and cook for the last 10 minutes. Use a pair of bamboo spatulas to turn and toss the beef with vegetables from time to time.
This step is important to make sure the whole dish is properly flavored and glazed.