Name: Chinese-Style Braised Beef One-Pot Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Chinese
Ingredients: 3-4 tbsp olive oil; 6 garlic cloves, thinly sliced; Good thumb-size piece fresh root ginger, peeled and shredded; 1 bunch spring onions, sliced; 1 red chilli, deseeded and thinly sliced; 1½ kg braising beef (ox cheek), cut into large pieces; 2 tbsp plain flour, well seasoned; 1 tsp Chinese five-spice powder; 2 star anise (optional); 2 tsp light muscovado sugar (or substitute); 3 tbsp Chinese cooking wine or dry sherry; 3 tbsp dark soy sauce, plus more to serve; 500 ml beef stock (Knorr Touch of Taste used); Steamed bok choi, to serve; Steamed basmati rice, to serve

Ingredients

3-4 tbsp olive oil

6 garlic cloves, thinly sliced

Good thumb-size piece fresh root ginger, peeled and shredded

1 bunch spring onions, sliced

1 red chilli, deseeded and thinly sliced

1½ kg braising beef, cut into large pieces (ox cheek recommended)

2 tbsp plain flour, well seasoned

1 tsp Chinese five-spice powder

2 star anise (optional)

2 tsp light muscovado sugar (or any brown sugar)

3 tbsp Chinese cooking wine or dry sherry

3 tbsp dark soy sauce, plus more to serve

500ml beef stock

Steamed bok choi and steamed basmati rice, to serve

Instructions

Step 1: Heat 2 tbsp of olive oil in a large, shallow casserole. Fry the garlic, ginger, spring onions, and chilli for about 3 minutes until soft and fragrant. Remove the mixture from the pan and set aside on a plate.

Step 2: Toss the beef pieces in the seasoned flour. Add 1 tbsp more oil to the pan, then brown the beef in batches, using the remaining oil if needed. Each batch should take around 5 minutes to brown properly.

Step 3: Add the Chinese five-spice powder and star anise (if using) to the pan. Return the ginger and garlic mixture to the pan and fry for 1 minute until the spices release their aroma.

Step 4: Stir in the sugar, then add the browned beef, mixing well to combine. Increase the heat and splash in the cooking wine or dry sherry, scraping up any browned bits from the bottom.

Step 5: Pour in the dark soy sauce and beef stock. The liquid won’t fully cover the meat—this is fine. Bring the mixture to a simmer.

Step 6: Cover the casserole tightly and transfer it to a preheated oven at 150°C (130°C fan, gas mark 2). Cook for 1½ to 2 hours, stirring the meat halfway through, until the beef is very tender and sinewy bits have melted away.

Step 7: Adjust seasoning with more soy sauce if needed. Nestle steamed bok choi into the casserole, then serve immediately with steamed basmati rice.

Tips & Variations

Choose braising beef with good marbling like ox cheek for the best tender and flavorful result.

If you prefer a spicier dish, keep some of the chilli seeds or add a dash of chili oil before serving.

For a gluten-free version, substitute plain flour with cornstarch and use gluten-free soy sauce.

Leftovers can be enriched by allowing the flavors to deepen in the fridge overnight before reheating.

FAQs

Can I use a different cut of beef?

Yes, you can use other braising cuts like brisket or chuck steak. Just ensure the meat has some fat and connective tissue to break down during slow cooking for tenderness.

Is Chinese cooking wine necessary?

Chinese cooking wine adds a distinctive flavor, but dry sherry is a suitable substitute. If you don’t have either, you can use a dry white wine or omit it, though the depth of flavor might be slightly reduced.