How to Perfectly Cook Soybean, Peanut, and Beef Brisket Stew?

Q: Can I use another type of bean instead of soybeans in this recipe?
A: Yes, you can substitute other beans, but the cooking time and texture might vary.

Q: Is it necessary to use a pressure cooker for this recipe?
A: A pressure cooker speeds up the cooking process, but you can also use a regular pot, though it will take longer to cook.

Q: Can I skip the step of blanching the beef brisket?
A: Blanching the beef brisket helps remove impurities and reduce the gamey taste, so it’s recommended for better flavor.

Soybean, Peanut, and Beef Brisket Stew


  • Beef Brisket: 250g
  • Soybeans: 50g
  • Peanuts: 40g
  • Green Onion: 1/2 piece
  • Ginger: as needed
  • Sichuan Peppercorns, Star Anise, Cinnamon: as needed
  • Salt, White Sugar, Ground Pepper: as needed
  • Light Soy Sauce: 2 tablespoons
  • Dark Soy Sauce: 1 tablespoon
  • Shaoxing Wine: 1 tablespoon
  • Water: as needed
  1. Prepare ingredients as shown. Soak peanuts and soybeans in advance. Wash the beef brisket and soak to remove blood.
  2. Blanch the beef brisket in cold water with green onion, ginger, and Shaoxing wine. Remove, rinse, and set aside.
  3. In a pressure cooker, add green onion, ginger, and spices, followed by the beef brisket, soybeans, and peanuts.
  4. Add two tablespoons of light soy sauce for seasoning.
  5. Add one tablespoon of dark soy sauce for seasoning.
  6. Add one tablespoon of white sugar for seasoning.
  7. Add enough water and stew in the pressure cooker for 20 minutes.
  8. Remove the spices, transfer to a wok, and reduce the sauce over high heat.
  9. Serve the stew in a dish.
  10. Enjoy the nutritious, savory, and well-flavored dish.
  11. Appreciate the soft and delicious texture.
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  • Rich in protein from beef and soybeans.
  • Contains healthy fats from peanuts.
  • Provides essential minerals and vitamins.
  • Energy-rich and satisfying.