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.
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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