Ww Five Fragrant Beef
Delight your senses with the rich, aromatic flavors of "WW Five Fragrant Beef," a hearty dish infused with the warm spices of Chinese cuisine. Tender cubes of beef chuck roast are slow-simmered to perfection in a savory blend of soy sauce, dark soy, and beef stock, enhanced by the bold flavors of Chinese five-spice powder, star anise, and a cinnamon stick. Sweet carrots and caramelized onions add balance and depth, while fragrant garlic and ginger deliver a kick of freshness. Perfectly suited for cozy evenings, this dish is served over fluffy rice or noodles, soaking up every drop of its deeply flavorful sauce. With a prep time of just 15 minutes and a melt-in-your-mouth finish after slow cooking, this recipe is an irresistible fusion of ease and elegance — a true comfort food classic.
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Recipe Information
Ingredients
- 1.5 lbs Beef chuck roast
- 2 tbsp Vegetable oil
- 1 medium Onion, sliced
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tsp Chinese five-spice powder
- 3 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Brown sugar
- 2 cups Beef stock
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 medium Carrot, cut into chunks
- 2 stalks Scallions, sliced
- 4 servings Cooked rice or noodles (for serving)
Instructions
Cut the beef chuck roast into 2-inch cubes, trimming any excess fat if necessary.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef cubes in batches until all sides are browned, about 2-3 minutes per batch. Remove and set aside.
In the same pot, sauté the sliced onion until soft and translucent, about 3-4 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
Stir in the Chinese five-spice powder, mixing well to coat the onions evenly.
Return the seared beef to the pot and pour in the soy sauce, dark soy sauce, and beef stock. Add the brown sugar, star anise, and cinnamon stick.
Bring the liquid to a simmer, then reduce the heat to low. Cover and let it gently simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and infused with flavor.
30 minutes before the cooking time is up, add the carrot chunks to the pot and stir to combine. Continue cooking until the carrots are tender.
Once done, remove the star anise and cinnamon stick. Taste the sauce and adjust seasoning if necessary.
Garnish with sliced scallions and serve hot over a bed of cooked rice or noodles.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 22.6 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3397 mg | 72% | |
*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.
