Walking through a Chinese grocery store’s butcher section can sometimes be a test of knowledge. There’s plenty of hand written signs labeling cuts on meat in Chinese, but often the English translations are more vague (ie. lean pork, lean meat, beef meat). When The Hubby and I came across Beef Finger meat on sale, we had to try it out. This cut of meat is boneless and actually the meat that is in between the ribs. We decided to cook it the best way we knew how for an unknown cut, slow-cooked into a stew. The end result was saucy, flavourful and super tender.
- 1.5-2lb boneless beef finger meat
- 2 tbsp grated ginger
- 3 cloves of garlic minced
- 1/2 diced onion
- 1/2 tbsp five spice powder
- 1/8 cup rice vinegar
- 1/6 cup brown sugar
- 1/6 cup soy sauce
- 1/4 cup hoisin sauce
- 1 tbsp cooking wine
- 1 tbsp sesame oil
- 1 1/2 tbsp Sriracha
- 1 1/2 tbsp oyster sauce
- 1/2 cup water
- 1 tsp cornstarch
- Grate the ginger, mince the garlic and dice the onion, add to large mixing bowl
- Into the mixing bowl, add the five spice, rice vinegar, brown sugar, soy sauce, hoisin sauce, cooking wine, sesame oil, Sriracha and oyster sauce and stir together
- Cut the boneless beef finger meat into 2" by 1" strips and lightly sear all sides
- Transfer the beef into the slow cooker, pour in the sauce and add in the water
- Cook on high for 4 hours or low for 8 hours
- If there's a lot of fat that comes out from the meat, skim at this point (we didn't skim any)
- Add in cornstarch to thicken the sauce before serving
Step by Step Photos
Assemble ingredients
Grate ginger
Dice garlic
Combine all ingredients for sauce
Lightly sear beef finger meat
Slow cook on high for 4 hours or low for 8 hours, skim fat and add in corn starch before serving
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