Just whispering “taro beef stew” in my household triggers happy dances. There’s something magical about how taro transforms when simmered with beef – it creates this luxuriously sticky sauce that clings to every grain of rice while amplifying the rich umami flavors.
“The first time I made this, my wife declared it her new favorite dish – and she’s not easy to impress!” confesses home cook David Lin.
Taro with Sliced Beef in Sauce
1、Place 500g of taro, washed, into a pot. Add enough water to submerge the taro. Bring to a boil over high heat, then reduce to medium-low heat and cook for 25 minutes. 
2、Once cooked, remove the taro and let it cool until easy to handle. Peel and cut into thick slices.
3、Marinate 300g of beef with 2 tablespoons of barbecue sauce and 1 tablespoon of starch, mixing well. Let it marinate for 15 minutes.
*Alternative marinade if barbecue sauce is unavailable: For 300g of beef, add 1/3 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1/3 tablespoon of white pepper powder, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, and 1 tablespoon of starch. Mix well, then add 1 tablespoon of cooking oil and mix again. Marinate for 15 minutes.
4、Heat 1 tablespoon of cooking oil in a wok over high heat. Once the oil is hot, add 3 slices of ginger and the marinated beef. Stir-fry quickly until the beef changes color, then remove and set aside.
5、Using the remaining oil in the wok, add 1 tablespoon of minced garlic and stir-fry over high heat until fragrant. Add the thick taro slices, followed by 1 tablespoon of chili powder, 2 tablespoons of light soy sauce, and 1 tablespoon of rice wine. Stir-fry until the oil turns red.
6、Add enough water to submerge the taro. Bring to a boil over high heat, then reduce to medium-low heat and cook for 8 minutes until the sauce thickens.
7、Add the sliced beef and cook for 30 seconds. Then, season with 1/2 tablespoon of salt, and add 1 tablespoon of chopped Xiaomila chili rings and 1 tablespoon of chopped line pepper rings. Toss everything together briefly.
