Henry’s Beef Nang Bao Rou

Our friend Henry made dinner for us again! You recall he made that amazing Chicken Ballottine for us earlier this year. This time he made beef Nang Bao Rou, a Chinese dish from the Xinjiang province.
Beef Nang Bao RouIt’s a very healthy and hearty stew just right for this time of year. Traditionally it is served over flat bread like Naan or Ciabatta. Henry Beef Nang Bao Rou
Nang Bao Rou is not too difficult to make, most of the work is preparing the veggies.

Beef nang bao rou 1Henry also used beef that was sliced very thin.

Beef nang bao rou 3Bacon and onions in the pan. Who doesn’t love that aroma?

Beef nang bao rou 4Here’s Henry’s “secret” ingredient for added flavor, Korean Sunchang sauce paste. It’s made with red peppers and has a bit of heat.

Beef nang bao rou 5All the different veggies make the dish quite colorful.

Beef nang bao rou 6And because the beef was sliced so thin, it cooks very quickly. Here’s Henry’s delicious recipe. Enjoy!

Henry's Beef Nang Bao Rou
Prep time
Cook time
Total time
Recipe type: Stew - one pot meal
Cuisine: Chinese
Serves: 6
  • 2 large turnips
  • 3 medium white onions
  • 3 large carrots
  • 2 stalks celery
  • ½ lb Brussels sprouts
  • Meat of choice cubed or sliced thin
  • Two strips bacon
  • Ginger
  • Sunchang Korean sauce
  • S&P to taste
  • Olive oil
  • 1 cup red or white wine
  • Chicken stock or water
  • Corn starch slurry
  • 1 tbsp butter
  • Flat bread; naan or ciabatta
  1. Cube the bacon and brown in large pan
  2. Add Sunchang and olive oil
  3. Add onions and meat and brown on medium heat
  4. Add and Sweat onions
  5. Add turnips and carrots and wine, cover and simmer for five minutes
  6. Add the remaining veggies and put on a low to medium simmer
  7. After 10 -15 mins check veggies for tenderness
  8. Add more wine, stock or water to create more au jus
  9. Finish cooking veggies to desired tenderness.
  10. Add corn starch at very end and bring to simmer
  11. Add a nob of butter!
  12. Serve over bread