Chinese Style Braised Beef One Pot
Dive into the rich, comforting flavors of this Chinese-Style Braised Beef One Pot, a hearty dish that combines tender, melt-in-your-mouth beef with aromatic spices, soy sauce, and Shaoxing wine. This one-pot recipe features chunks of beef chuck or brisket simmered with star anise, cinnamon, and dried chili (optional) for a bold, fragrant base, while carrots and daikon radish add natural sweetness and texture. Perfectly balanced with light and dark soy sauces and a touch of brown sugar, the sauce develops a deep, savory richness that pairs beautifully with steamed rice or noodles. With its simple preparation and slow-cooked perfection, this comforting meal transforms humble ingredients into a restaurant-quality dinner, ideal for cozy nights or impressing guests.
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Recipe Information
Ingredients
- 700 grams Beef chuck or brisket
- 2 tablespoons Cooking oil
- 4 whole Garlic cloves
- 20 grams Ginger
- 3 whole Spring onions
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 pieces Dried chili (optional)
- 60 milliliters Soy sauce (light)
- 30 milliliters Soy sauce (dark)
- 50 milliliters Shaoxing wine
- 600 milliliters Beef or chicken stock
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 2 medium Carrots
- 300 grams Daikon radish
Instructions
Prepare the beef by cutting it into large chunks, about 4-5 cm pieces. Pat dry to remove excess moisture.
Heat the cooking oil in a large, heavy-bottomed pot over medium-high heat. Add the beef chunks and sear on all sides until browned. Remove the beef and set aside.
Peel and lightly crush the garlic cloves. Slice the ginger into thin slices. Chop the spring onions into 5 cm lengths.
In the same pot, reduce the heat to medium, then add the garlic, ginger, and spring onions. Sauté for 1-2 minutes until aromatic.
Add the star anise, cinnamon stick, and dried chili (if using). Stir and toast the spices for an additional 1 minute.
Return the beef to the pot. Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Stir to coat the beef evenly in the liquids.
Add the beef or chicken stock, ensuring the beef is mostly submerged. Add the brown sugar and salt, then bring the pot to a gentle simmer.
Peel and cut the carrots and daikon radish into large chunks. Add them to the pot, pushing them into the liquid.
Cover the pot with a lid and simmer on low heat for 1.5 to 2 hours, stirring occasionally to ensure nothing sticks. Cook until the beef is tender and the sauce has thickened slightly.
Taste and adjust seasoning if needed. Serve hot over steamed rice or noodles, garnished with chopped spring onions if desired.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 10.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
