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 (preferably 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; 3 tbsp Chinese cooking wine or dry sherry; 3 tbsp dark soy sauce, plus more to serve; 500 ml beef stock (preferably Knorr Touch of Taste); 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; Steamed bok choi; Steamed basmati rice

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 (such as ox cheek)

2 tbsp plain flour, well seasoned

1 tsp Chinese five-spice powder

2 star anise (optional)

2 tsp light muscovado sugar (or substitute with any sugar you have)

3 tbsp Chinese cooking wine or dry sherry

3 tbsp dark soy sauce, plus extra for serving

500ml beef stock

Steamed bok choi and steamed basmati rice, to serve

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large, shallow casserole over medium heat. Add the garlic, ginger, spring onions, and red chilli. Fry for about 3 minutes until softened and fragrant, then transfer this mixture to a plate.

Step 2: Toss the beef pieces in the seasoned plain flour. Add 1 tablespoon more oil to the pan and brown the meat in batches, adding the final tablespoon of oil if needed. Each batch should take about 5 minutes to brown properly.

Step 3: Sprinkle in the Chinese five-spice powder and add the star anise, if using. Return the garlic and ginger mixture to the pan and fry everything together for 1 minute until the spices release their aroma.

Step 4: Stir in the muscovado sugar, then add the browned beef pieces to the pan. Keep the heat high as you splash in the Chinese cooking wine or dry sherry, scraping up any browned bits from the bottom of the pan.

Step 5: Pour in the dark soy sauce and beef stock. The liquid does not need to completely cover the meat. Bring the mixture to a simmer, then cover tightly and transfer the casserole to a preheated oven at 150°C (fan 130°C, gas mark 2).

Step 6: Cook in the oven for 1½ to 2 hours, stirring halfway through. The beef should become very tender and any sinewy parts should melt away. Taste and adjust seasoning with more soy sauce if needed.

Step 7: Just before serving, nestle the steamed bok choi into the pan to warm through. Serve the braised beef and bok choi immediately with freshly steamed basmati rice, and offer extra soy sauce on the side.

Tips & Variations

Choose braising beef with good marbling of fat and sinew, such as ox cheek, for the most tender and flavorful results after slow cooking.

Star anise adds a lovely aromatic depth but can be omitted if you don’t have it on hand.

If you prefer a thicker sauce, you can uncover the dish in the last 15 minutes of cooking to allow some liquid to reduce.

For a milder version, reduce or omit the red chilli.

FAQs

Can I use a different cut of beef for this dish?

Yes, any braising beef with good fat content and connective tissue, such as chuck or brisket, will work well. These cuts become tender and flavorful when slow-cooked.

What can I use if I don’t have Chinese cooking wine?

Dry sherry is a great substitute, and if that’s not available, a dry white wine or a small amount of rice vinegar mixed with water can be used instead.