ACE’s version of the beef stew is a dish with vibrant flavors. The strong sauce keeps the meat flavorful throughout. The beef and tendons are cooked for hours with garlic cloves, ginger roots, spring onions, star anise, sugar, dark soy sauce, and dry sherry in a beef stock. The slow braising encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. We serve the beef stew with greens on a bed of crispy thin egg noodles.
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