Slow-braised soy & five-spice beef

Latest comments and suggestions

• Smithie

  14 January 2012

  Smithie rated and commented on this recipe

  

  Delicious and very easy to prepare. Perfect for when you are busy for a dinner party to impress friends! Very tasty, the onions and chillies make this dish taste very fresh and vietnamese. Will be cooking again soon!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  25 January 2012

  Victoria commented on this recipe

  Really easy and really tasty. You may want to increase the liquid ingredients slightly if you like a bit more sauce. I used the suggested quantities and kept any eye on the liquid level throughout the cooking time and added a drop more stock, soy sauce and rice wine towards the end.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  25 January 2012

  Victoria rated and commented on this recipe

  

  I forgot to rate it, definitely 5 stars

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mummy likes to cook

  26 February 2012

  mummy likes to cook rated and commented on this recipe

  

  seriously tasty!! I doubted that the liquid would be enough but it really isnt so dont add more, I did have 100g less beef though and cooked it slightly quicker at 170 as my oven is only convection but it would have been fine at 150 for the full time. Served it with chilli egg noodles and it was sublime!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mirandaroberts

  08 March 2012

  mirandaroberts rated and commented on this recipe

  

  The beef was very well flavoured and deliciously soft from the long stew. The preparation was incredibly easy. We left out the mushrooms (as I hate them!), and added an extra 200ml of stock and water as other posters had suggested - but we found this was not needed, we should have stuck to the lower liquid amount listed in the recipe. We felt that without the mushrooms, we did only just have enough to feed the 3 of us (all adults), it would not have fed 4, so if you are doing a non mushroom version, make sure you have around 175g of beef per adult eating, unless they aren't very hungry, or are having very substantial side dishes. We had boiled basmati rice and some stir fried veg on the side, which went well with the deep flavours of the stew. Really lovely dish, and incredibly simple. Will definitely make again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• evelyn-r

  20 April 2012

  evelyn-r rated and commented on this recipe

  

  We all enjoyed this - it made a nice change from the usual beef casserole. Will definitely make it again, but not that often, or it wouldn't be that different anymore, which was its main attraction.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  23 April 2012

  Belkey rated and commented on this recipe

  

  This was great, so easy and very tasty, I couldn't even be bothered to slice the shallots so threw them in whole. I served with rice and steamed pak choi.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carolj

  05 May 2012

  carolj commented on this recipe

  was looking for something different and this fits the bill, have thrown it all in the slow cooker for this evening!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Deborah

  08 June 2012

  Deborah rated and commented on this recipe

  

  Really enjoyed this recipe, very tasty and simple - an ideal weeknight dinner. Went really well with basmati rice. Would like to try adding a green pepper next time too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ilovefood123

  17 July 2012

  Ilovefood123 rated and commented on this recipe

  

  Yum, really easy and highly recommend for a mid week meal or a casual supper with friends. Served mine with noodles and sugar snaps (only veg I had in) and it was a delicious meal. Great way to enjoy beef, flavours not too strong. Followed the 100ml of beef stock and the sauce was lovely and thick. Will make again soon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ginny

  22 July 2012

  Ginny commented on this recipe

  Made

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ginny

  22 July 2012

  Ginny commented on this recipe

  Made this dish last night and it was lovely! I found the sauce a little thin but I mixed a teaspoon of flour with a teaspoon of butter to make a small amount of paste and mixed this is at the end which thickened the sauce slightly. The crunch of fresh spring onions and red chilli was great, I added some coriander on top too! Will def make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsG

  16 November 2012

  MrsG rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LadyBird

  02 December 2012

  LadyBird rated and commented on this recipe

  

  Incredibly tasty but did add a little more liquid towards the end. Added another 100ml of beef stock and squeezed in the juice of half a fresh orange. Deliciously rich sauce. Served with steamed white rice and sesame pak choi. Winner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mark

  18 February 2013

  Mark commented on this recipe

  where do I buy rice wine? Googling tells me that rice wine is not the same as sake and this is the only thing I get when asking for rice wine in my local (Gloucestershire) supermarket.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tracy

  10 March 2013

  tracy commented on this recipe

  Yum. just finnished eating this. it was great, it really is enough for 3 but we had this between two of us with nothing more than a jacket spud for a quick and easy meal. it packed a punch with the chilli which i like. it was tasy. we did it in the slow cooker then left the lid off to allow it to thicken. it was just right and i will make this again with rice and maybe a side of veg so it could maybe then do two meals. thanks a fantastic meal. i used heaped tsps for the spices and found it just right.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• raoulamy

  21 March 2013

  raoulamy rated and commented on this recipe

  

  I should have taken note of the other reviews because I shouldn't have added the extra 100ml of stock. It was watery and needed a lot longer in the oven. Even then the flavour was a bit weird. There's a recipe on this website called Chinese braised beef with ginger, which I think is much nicer.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HollyWoozle

  24 March 2013

  HollyWoozle rated and commented on this recipe

  

  Love this recipe! Cooked it for friends when they came for dinner, all of us trying to be healthy. Served with fragrant rice and chinese greens and it was absolutely delicious. Followed the amounts given in the recipe. :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Simone

  09 April 2013

  Simone rated and commented on this recipe

  

  So tasty, will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sparrowhawk

  09 May 2013

  Sparrowhawk rated and commented on this recipe

  

  Yes! This one's a winner. After preparation, couldn't believe how easy it was to assemble and cook.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1814703/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g lean braising beef , trimmed of all fat and cut into chunks
• 250g chestnut mushrooms , halved
• 4 shallots , finely sliced
• 3 garlic cloves , sliced
• a chunk ginger , grated
• 2 tsp Chinese five-spice powder
• 2 tsp brown sugar
• 2 tbsp soy sauce
• 4 tbsp rice wine
• 100ml beef stock
• 1 red chilli , sliced to serve
• 4 spring onions , sliced to serve
• basmati rice or winter greens, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hrs 45 mins

Low-fat

Ingredients

• 500g lean braising beef , trimmed of all fat and cut into chunks
• 250g chestnut mushrooms , halved
• 4 shallots , finely sliced
• 3 garlic cloves , sliced
• a chunk ginger , grated
• 2 tsp Chinese five-spice powder
• 2 tsp brown sugar
• 2 tbsp soy sauce
• 4 tbsp rice wine
• 100ml beef stock
• 1 red chilli , sliced to serve
• 4 spring onions , sliced to serve
• basmati rice or winter greens, to serve

PER SERVING

215 kcalories, protein 29.6g, carbohydrate 5.2g, fat 7.5 g, saturated fat 3g, fibre 1.3g, salt 2.07 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.