Chinese Braised Beef

I’ve had this recipe for over a year and always fancied trying it. In particular I’ve been looking for recipes to use cheap cuts of beef, that aren’t stew or curry. So this seemed like the perfect thing to try. And I was right – probably one of the best things I’ve ever made. It tastes authentically chinese but is still very easy to make – and the sauce has so much depth. I’ll be repeating this one often.

Serves 4 – adapted from a BBC Good Food recipe.

Chinese braised beef
Serves 6
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667 calories
8 g
215 g
33 g
78 g
11 g
390 g
786 g
3 g
0 g
18 g
Nutrition Facts
Serving Size
390g
Servings
6
Amount Per Serving
Calories 667
Calories from Fat 300
% Daily Value *
Total Fat 33g
51%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 215mg
72%
Sodium 786mg
33%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
3%
Sugars 3g
Protein 78g
Vitamin A
5%
Vitamin C
25%
Calcium
5%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3-4 tbsp olive oil
  2. 6 garlic cloves , thinly sliced
  3. good thumb-size piece fresh root ginger , peeled and shredded
  4. 1 bunch spring onions , sliced (I didn't have any, so used half a regular onion)
  5. 1 red chilli , deseeded and thinly sliced
  6. 1½ kg braising beef , cut into large pieces (I used 1.5 lbs of stewing steak)
  7. 2 tbsp plain flour , well seasoned
  8. 1 tsp Chinese five-spice powder
  9. 2 star anise (optional)(I didn't use this - I hate aniseed!)
  10. 2 tsp light muscovado sugar (or use whatever you've got)
  11. 3 tbsp Shaosing cooking wine or dry sherry
  12. 3 tbsp dark soy sauce , plus more to serve
  13. 500ml beef stock
Instructions
  1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate.
  2. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  3. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant.
  4. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
  5. Pour in the soy and stock , bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through.The meat should be very soft, and any sinewy bits should have melted away. Season with more soy.
  6. This can now be chilled and frozen for up to 1 month.Or alternatively, served straight away. I made some egg fried rice to go with mine
Adapted from BBC Good Food
beta
calories
667
fat
33g
protein
78g
carbs
8g
more
Adapted from BBC Good Food
Full As An Egg http://fullasanegg.org/