Ingredients
1 pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon cooking oil
1 medium russet potato, peeled, cut into 1-inch cubes
2 1/2 cups chicken broth
1/2 teaspoon Chinese five-spice powder
2 bay leaves
1 piece (2-inches) cinnamon stick
5 thin ginger slices
Zest from half a lemon
Zest from half an orange
1 tablespoon soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon hoisin sauce
2 teaspoons curry powder
1 tablespoon sugar
3/4 cup coconut milk
1 medium carrot peeled, cut into bite-sized pieces
1 medium onion peeled, cut into 1-inch squares
1 cup cherry tomatoes, halved
Marinade:
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon cornstarch
Directions
- Combine marinade ingredients in a bowl. Add beef; stir to evenly coat. Let stand for 10 minutes.
- Heat a Dutch oven over medium-high heat. Add oil, swirling to coat bottom. Add beef and cook, stirring, until browned, about 5 minutes. Add potato, broth, five-spice powder, bay leaves, cinnamon stick, ginger and lemon and orange zests. Reduce heat to medium-low, cover and simmer for 45 minutes.
- Add soy sauce, rice wine, hoisin sauce, curry powder, sugar, coconut milk, carrot and onion. Cover and simmer until beef is tender, about another 45 minutes.
- Add cherry tomatoes and simmer for 2 minutes. Serve hot.
