Name: Chinese-Style Braised Beef One-Pot Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Chinese
Ingredients: 1½ kg braising beef (ox cheek recommended), 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 alternative sugar); 3 tbsp Chinese cooking wine or dry sherry; 3 tbsp dark soy sauce, plus more for serving; 500 ml beef stock (Knorr Touch of Taste or equivalent); 6 garlic cloves, thinly sliced; 1 good thumb-size piece fresh root ginger, peeled and shredded; 1 bunch spring onions, sliced; 1 red chilli, deseeded and thinly sliced; 3-4 tbsp olive oil; Steamed bok choi; Steamed basmati rice

Ingredients

3-4 tbsp olive oil

6 garlic cloves, thinly sliced

1 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 (we used ox cheek)

2 tbsp plain flour, well seasoned

1 tsp Chinese five-spice powder

2 star anise (optional)

2 tsp light muscovado sugar (or use whatever you’ve got)

3 tbsp Chinese cooking wine or dry sherry

3 tbsp dark soy sauce, plus more to serve

500ml beef stock (we used Knorr Touch of Taste)

Steamed bok choi and steamed basmati rice, to serve

Instructions

Step 1: Heat 2 tbsp of olive oil in a large, shallow casserole over medium heat. 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 plain flour to coat evenly. Add 1 tbsp more olive oil to the pan, then brown the beef in batches, adding the final tbsp of oil if needed. Each batch should take about 5 minutes to brown well.

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, letting the spices become fragrant.

Step 4: Stir in the muscovado sugar, then add the browned beef back to the pan. Keep the heat high, pour in the Chinese cooking wine or dry sherry, and scrape the pan to loosen any browned bits for extra flavor.

Step 5: Preheat your oven to 150°C (fan 130°C/gas mark 2). Pour in the dark soy sauce and beef stock (the liquid won’t fully cover the meat). Bring the mixture to a simmer on the stove.

Step 6: Cover the casserole tightly with a lid and transfer it to the oven. Cook for 1½ to 2 hours, stirring the meat halfway through. The beef should become very tender, with any sinewy bits softened completely.

Step 7: Taste and season with more soy sauce if needed. Just before serving, nestle the steamed bok choi into the casserole to warm through.

Step 8: Serve the braised beef straight from the pot with steamed basmati rice on the side and additional soy sauce if desired. Enjoy your flavorful homemade Chinese-style braised beef!

Tips & Variations

Choose braising beef cuts with good marbling and sinew, like ox cheek, for tender and flavorful results after slow cooking.

If you can’t find Chinese cooking wine, dry sherry is a great substitute.

For extra depth, add a splash of dark soy sauce just before serving to deepen the sauce’s richness.

Add vegetables like mushrooms or carrots during the last hour of cooking for a heartier one-pot meal.

FAQs

Can I use a different cut of beef?

Yes, other stew or braising cuts like chuck, brisket, or shin work well. Look for cuts with good marbling to ensure tenderness after slow cooking.

Do I have to use star anise?

No, star anise is optional but adds a lovely subtle aroma typical of Chinese braises. You can omit it if you don’t have any or prefer a milder spice profile.