2 Tablespoons vegetable oil ¼ cup rice vinegar ½ teaspoon fresh ground pepper 1-1/2 lbs lamb or beef stew meat, cut into 1” pieces 2 Tablespoons vegetable oil 1 large onion, diced 3 carrots, cut into ½” slices 2 tomatoes, seeded and diced 2 cups chicken, or beef broth 1 teaspoon salt 2 bay leaves ¼ cup chopped cilantro ¼ cup chopped scallions 1 teaspoon corn starch 1 Tablespoon water
In a small bowl, mix together 2 Tablespoons oil, vinegar and ground pepper. Place meat in a medium bowl and add the vinegar mixture; tossing to coat meat. Cover with plastic wrap and marinate in refrigerator for 2 hours. Heat 2 Tablespoons oil in a large heavy pot over medium-high heat and when hot, add meat; discarding marinade. Add onion and cook for 10 minutes, browning meat and onions on all sides. Add carrots, tomatoes, broth, salt, bay leaves and bring to a boil. Reduce heat to a simmer and cook, partially covered for 1 hour. Remove bay leaves. Mix corn starch and water in a small bowl and add to stew. Cook and stir until sauce thickens. To serve, spoon stew into individual serving bowls and top with generous handfuls of cilantro and scallions. Serve with boiled potatoes or steamed rice.
In the northern regions of China, this recipe traditionally is made with either lamb or goat. Our version calls for lamb, but you can also use beef. This dish is also traditionally served as a hot pot; meat and vegetables in a broth. We thickened our liquid with a little cornstarch and water to make more of a typical stew type sauce.