Chinese Style Braised Beef One-Pot Dish

A meal such as this Chinese Style Braised Beef calls for family gatherings or any smart get-together. This one-pot recipe is simple overall and brings a lot of the strong beef flavors that all the other beef lovers will love.

Ingredients

For the Braised Beef:

• 3-4 tablespoons olive oil
• 6 garlic cloves, sliced thinly
• A good thumb-sized piece of fresh root ginger, peeled and shredded
• 1 bunch spring onions, cut into rounds
• 1 red chili, deseeded and cut into thin slices
• 1½ kg braising beef, cut into chunks (ox cheek is recommended)
• 2 tablespoons plain flour, well seasoned
• 1 teaspoon Chinese five-spice powder
• 2 star anise (optional)
• 2 teaspoons light muscovado sugar (or any sugar you have)
• 3 tablespoons Chinese cooking wine or dry sherry
• 3 tablespoons dark soy sauce, plus more for serving
• 500ml beef stock (Knorr Touch of Taste stock is recommended)

To Serve:

• Steamed bok choy
• Steamed basmati rice

Method Explanation

Step 1: Sauté Aromatics

In a big, shallow casserole, pour in 2 tablespoons of olive oil. Add the sliced garlic, shredded ginger, spring onions, and sliced red chili. Fry for approximately 3 minutes until fragrant and the vegetables are softened. Set aside on a platter.

Step 2: Preparing the Beef

Coat the braising beef with the seasoned flour mixture. In the same pan, heat another tablespoon of oil until hot. Add the beef and brown it in batches, adding the final tablespoon of oil if necessary. Allow about 5 minutes for each batch to brown properly.

Step 3: Combine Aromatics and Beef

Add the Chinese five-spice and star anise (if using) to the pan. Return the gingery mixture to the pan and fry for 1 minute. Add the sugar and the browned beef, stirring to combine. Maintain high heat and pour in the Chinese cooking wine (or dry sherry) while stirring to loosen any flavorful bits stuck to the bottom. Preheat the oven to 150°C (fan 130°C/gas 2).

Step 4: Braising the Beef

Pour in the dark soy sauce and beef stock, ensuring it does not completely cover the meat. Bring the mixture to a boil, then cover the casserole tightly and place it in the oven. Cook for 4 hours, stirring halfway through. If using a slow cooker, allow 6 hours for tenderizing the beef. The meat should be soft, and any sinewy bits should have melted away. Adjust seasoning with more salt or soy sauce, if desired.

Step 5: Serve

Once the beef is fully cooked, add the steamed bok choy to the dish. Serve hot alongside steamed basmati rice and enjoy every bite!

Recipe Tips

How to Select Beef

Choose pieces of meat that have a good amount of fat and connective tissue when making a stew. These tough cuts will tenderize during cooking. Ox cheek is an excellent choice for this dish due to its rich flavor and affordability.