Beef Bourguignon | Recipes | Lee Kum Kee Home | Australia
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Cooking tools:
- Chef's knife
- Cutting board
- Wok
- Saucepan
- Pot
- Stove
- Measuring cup
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 400 g Stewing beef
- 100 g Carrot
- 200 g White radish
- 20 g Garlic
- 20 g Spring onion
- 2 pcs Star anise
- 10 g Cinnamon
- 5 g Dried Chinese orange peels, rehydrated
- 15 g Rock sugar
- 150 ml Red wine
- 350 ml Water
- 1 tbsp Cooking oil
- 5 tbsp Lee Kum Kee Hoisin Sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
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