My Chinese Mother-in-Law graciously taught me how to make this hearty and delicious stew. Beef shank and tendon are quite tough and fibrous, but a slow braise transforms them into a tender, succulent dish. The tendon becomes the consistency of a thick chewy noodle. If you don’t have beef shank, other tough cuts of meat like oxtail could also be used.#ComfortFood #Traditional #Asian #Winter #Autumn #KeepRecipesAlive

This falls-off-the-bone Wagyu beef shank is beyond delicious! The shank is covered in a BBQ rub and smoked overnight. The flavorful Wagyu beef is then shredded and served! This recipe is perfect for backyard BBQs, game day, and family gatherings! Try this tasty recipe today!

Mongolian beef is a dish served in Chinese-American and Chinese-Australian restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers(wikipedia). I made this one according to my taste

Being a Taiwanese person abroad, you often miss perhaps one of the most famous dishes in Taiwan--Beef Noodle Soup. While I was living in smaller communities abroad (like London, Ontario and Aachen, Germany), I often had really bad cravings for beef noodles so I searched high and low for an easy but delicious recipe of the popular dish. This recipe comes from a famous Taiwanese chef Meixian Lee (李梅仙). Even though I live in a much bigger city (Toronto) now and have access to lots of Taiwanese restaurants, I rarely find myself needing to go to them for beef noodle soup as this recipe is as good as it gets!Most of the ingredients here can be bought at your local Chinese grocer and are sometimes available in the international aisle at your regular grocer.

This pressure cooker version reduce the total cooking time into 90 minutes. The two step cook makes the beef tastes wonderfully in terms of texture and flavor.

I got some delicious beef shank for a gift.You feel there's not enough broth?Just keep simmering until the onion releases its sweet and savory juices. Add soy sauce to taste. Recipe by Umi mama

This is my go-to spicy beef sauce—bold, rich, and full of flavor. I love making a big batch and keeping it in the fridge. Just a spoonful turns plain noodles or rice into something so good. It’s loaded with aromatics, chili, and tender beef—perfect for spice lovers. Enjoy!

A sweet and savory dish. Kind of like the asian version of pulled pork. After finished the meat melts in your mouth.Can also use a pork cut with some fat instead of beef.

This is a traditional Chinese beef stew. Usually, we have it with white rice or white noodles. If you like, you can season it with Chinese chili oil and sprinkle finely chopped cilantro on top of it. The taste is so yummy!*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

A savory meal that utilizes pork belly. Main flavors are cinnamon and star-anise.

Red braised pork is a very common dish in China. Every region has their own flavor profile, and there is no definitive way of making this dish. The goal is to make the pork belly tender enough that you can cut it with chopsticks, and of course it needs to be red.This is the flavor I liked, and I use oyster sauce and fish sauce which is not traditionally in this dish.

The most classic dish to serve with noodles, I even add some egg as an extra joy