Chinese-Style Braised Beef One-Pot Recipe

Name: Chinese-Style Braised Beef One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 garlic cloves, thinly sliced; 1 tablespoon fresh gingerroot, peeled and shredded; 6 scallions, sliced; 1 red chili pepper, deseeded and thinly sliced (use more if you lite it spicy); 3 lbs stewing beef, cut into large pieces; 2 tablespoons all-purpose flour, well seasoned with salt and pepper; salt and pepper; 1 teaspoon Chinese five spice powder; 2 star anise (optional); 2 teaspoons light brown sugar (or use whatever you've got); 3 tablespoons Chinese wine or 3 tablespoons dry sherry; 3 tablespoons dark soy sauce, plus more to serve; 2 cups beef broth

Servings: persons

3 tablespoons olive oil
6 garlic cloves, thinly sliced
1 tablespoon fresh gingerroot, peeled and shredded
6 scallions, sliced
1 red chili pepper, deseeded and thinly sliced (use more if you lite it spicy)
3 lbs stewing beef, cut into large pieces
2 tablespoons all-purpose flour, well seasoned with salt and pepper
salt and pepper
1 teaspoon Chinese five spice powder
2 star anise (optional)
2 teaspoons light brown sugar (or use whatever you've got)
3 tablespoons Chinese wine or 3 tablespoons dry sherry
3 tablespoons dark soy sauce, plus more to serve
2 cups beef broth

1
Heat 2 tbsp of the oil in a large, shallow casserole.
2
Fry the garlic, ginger, scallions and chili for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding more 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 300u00b0F
5
Pour in the soy and broth (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 11/2-2 hrs, stirring the meat halfway through.
6
The meat should be very soft, and any sinewy bits should have melted away. Season with more soy.
7
This can now be chilled and frozen for up to 1 month.
8
Serve with steamed bok choy and white rice.

1209

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 garlic cloves, thinly sliced, 1 tablespoon fresh gingerroot, peeled and shredded, 6 scallions, sliced, and more.

Yes, Chinese-Style Braised Beef One-Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese-Style Braised Beef One-Pot

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