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Super Nourishing Beef Shank Stew with Ginkgo Nuts for the Whole Family
Rate this recipeBeef shank stewed with ginkgo nuts isn't just full of flavour, it's also wonderfully nourishing. With just a few simple steps, you can make it yourself at home. Let's find out how!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
30 minutes
Servings
3
Level
Medium
Ingredients
Beef shank
350 g
Ginkgo nuts
30 g
Taro
100 g
Red dates (jujubes)
30 g
Goji berries
10 g
Codonopsis root (dang shen)
15 g
Fresh coconut water
500 ml
Ginger
10 g
Seasonings: seasoning powder, tapioca starch, ketchup, salt
1 portion
Implementation Steps
01
Prepare the beef shank
Wash the beef shank, then blanch it in boiling water with ginger for about 5 minutes to get rid of any odour and impurities.
Lift out the beef and cut it into bite-sized pieces about 1 cm thick.
Finally, put the beef in a bowl and marinate with 1 tablespoon seasoning powder for 15–20 minutes.
Tip:
Cut the shank across the grain so it isn't chewy. Cut this way, the meat fibres are short and easier to eat, and the beef absorbs the marinade faster and cooks more quickly.
Wash the beef shank, then blanch it in boiling water with ginger for about 5 minutes to get rid of any odour and impurities.
Lift out the beef and cut it into bite-sized pieces about 1 cm thick.
Finally, put the beef in a bowl and marinate with 1 tablespoon seasoning powder for 15–20 minutes.
Tip:
Cut the shank across the grain so it isn't chewy. Cut this way, the meat fibres are short and easier to eat, and the beef absorbs the marinade faster and cooks more quickly.
02
Prepare the remaining ingredients
Shell the ginkgo nuts and remove the bitter germ. Rinse the codonopsis root and drain.
Soak the dried red dates and goji berries in clean water for 7–10 minutes so they plump up and soften.
Wash, peel and cut the taro into bite-sized pieces. Before cutting, prepare a basin of clean water with about 1 tablespoon salt stirred in. Drop each piece of taro into the salted water as soon as it's cut to remove some of the sap and keep it from discolouring!
Shell the ginkgo nuts and remove the bitter germ. Rinse the codonopsis root and drain.
Soak the dried red dates and goji berries in clean water for 7–10 minutes so they plump up and soften.
Wash, peel and cut the taro into bite-sized pieces. Before cutting, prepare a basin of clean water with about 1 tablespoon salt stirred in. Drop each piece of taro into the salted water as soon as it's cut to remove some of the sap and keep it from discolouring!
03
Stew the beef
Put a pot on the stove, add the beef and 500 ml fresh coconut water and stew over medium heat for about 30 minutes until tender. When it comes to the boil, skim off all the foam with a ladle.
Then add 100 g taro, 30 g ginkgo nuts, 15 g codonopsis root and 30 g red dates, and stew for about 15 minutes more over medium heat until everything is cooked through.
Put a pot on the stove, add the beef and 500 ml fresh coconut water and stew over medium heat for about 30 minutes until tender. When it comes to the boil, skim off all the foam with a ladle.
Then add 100 g taro, 30 g ginkgo nuts, 15 g codonopsis root and 30 g red dates, and stew for about 15 minutes more over medium heat until everything is cooked through.
04
Season
Add 1/2 tablespoon seasoning powder, 1 tablespoon ketchup and the 15 g soaked goji berries to the pot and stir well.
In a bowl, mix 1 tablespoon tapioca starch with 2 tablespoons water, stir well and add to the pot. Cook for about 5 minutes more, then turn off the heat.
Add 1/2 tablespoon seasoning powder, 1 tablespoon ketchup and the 15 g soaked goji berries to the pot and stir well.
In a bowl, mix 1 tablespoon tapioca starch with 2 tablespoons water, stir well and add to the pot. Cook for about 5 minutes more, then turn off the heat.
05
The finished dish
Ladle the beef into a bowl. The finished beef shank stew with ginkgo nuts looks beautifully colourful, and its aroma is irresistible.
Ladle the beef into a bowl. The finished beef shank stew with ginkgo nuts looks beautifully colourful, and its aroma is irresistible.
06
Enjoy
Your beef shank stew with ginkgo nuts is ready! You'll taste tender, flavourful beef with the gentle sweetness of red dates and the nutty richness of ginkgo – a real treat for the taste buds.
It's delicious with hot steamed rice or rice vermicelli.
Your beef shank stew with ginkgo nuts is ready! You'll taste tender, flavourful beef with the gentle sweetness of red dates and the nutty richness of ginkgo – a real treat for the taste buds.
It's delicious with hot steamed rice or rice vermicelli.
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