Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(159 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 2 hrs - 2 hrs, 30 mins

Skill level



Serves 6

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

Save to My Good Food


  • 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 (we used ox cheek)
  • 2 tbsp plain flour, well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)
  • 2 tsp light muscovado sugar (or use whatever you've got)
  • 3 tbsp Chinese cooking wine or dry sherry
  • 3 tbsp dark soy sauce, plus more to serve
  • 500ml beef stock (we used Knorr Touch of Taste)
  • steamed bok choi and steamed basmati rice, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli 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 the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  2. 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. 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 150C/fan 130C/gas 2.
  3. Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
  4. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Recipe from Good Food magazine, March 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Hazey1984's picture

I've been wanting to make this recipe for ages. Finally got round to it today. The house smelt amazing and I was really looking forward to it. However, all three of us left it! I followed the recipe exactly but was really disappointed. It was far too rich yet bland at the same time! We usually like strong flavours but this was lacking in anything apart from a sickly heavy flavour. I cook for a living and I'm certain I didn't do anything wrong.

aimelie03's picture

My recipe came out perfectly. I think that some people who have posted might have over cooked in the pan or chosen the wrong cut of beef to do this with since mine was perfect. I will make this again. Some company came over quickly while this was cooking and I got allot of comments so took it out to have them try it.

Rothamo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Agree with last poster - lacked flavour and was tough. Can't understand how so many people giving it such good reviews. Needs at last 3 hours I think, am reheating for tonight's meal and have added lots more 5 spice, sugar and cinnamon and seems to taste much better...

lullabelle80's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had to cook for 3.5 hours to get the beef tender, flavour was average, not enough 5 spice or sweetness I think maybe. Also, making for 3 people I used 700g of beef which was too much and I don't usually leave any dinner on the plate but was stuffed after half. I served with noodles. Don't think I'll make again as it was a bit of a faff with not really amazing results.

mlgchef99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Top quality finish, an MLG chef like me rates NOM NOM NOM

lily47's picture

what does nom nom nom mean please?

spindoctor's picture

Nom Nom Nom represents the sound made when someone is eating or chewing something and really enjoying it.

"Hey, are you eating my brownies?"
"Nom nom nom."

gnomestar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Smelt better than it tasted. Roughly whizzed up the gingery mix in a blender to save a bit of time, sauce was a bit watery and you couldn't really taste the five spice!!

Zemky's picture

I have slow cooked beef cheeks instead, I am about 4 hours in and the smell is beautiful but when I tasted the broth/sauce it is a bit muddy....I'm just hoping another 4 hours and the flavours will develop.

MrsLB's picture

First time trying this today. The house smells wonderful and the food is fantastic. Used 3 chillies and added extra ginger and soy. Cooked it for 2.5 hours. Lovely.

mellie11's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe. Preparing the beef was quite time-consuming, so I've been lazily buying ready chopped braising beef since first attempt. Several people have asked me for this recipe. I am going to try adding mushrooms and perhaps red pepper next time to make it go a bit further! Freezes well. I always serve with brown basmati rice.

wilow_398's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing!! This is my new favourite dish. Try it.

GBriggs19's picture

Tried this out as we had friends coming to dinner. Was a total success. I actually used the Ox cheek option and it was delicious. The cheek did take a little longer to prep as I got it from the butcher and it had a lot of excess fat to trim off first but it was well worth it. I made it up during the day, cooled it and then re-heated it on the hob later with the lid off to reduce the juices a little. All round a great dish.

salr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe!
there's so much flavor, and the meat just melts in you mouth because of the braising process.

poppyschum's picture

I've cooked this three times now as I keep thinking I must be doing something wrong as so many like it!! Its OK but IMO, its nothing to shout about. I am an adventurous, competent cook, so feel sure that it's not down to ability and I also have an eclectic pallet, yet there is something missing, it isn't a rounded dish. Want to point the finger at the Dark Soy, which for me sits too heavy in this and it needs more sugar to balance the sweet/sour element. Will try again, but with mods next time :-)

Citeen's picture

This dish isn't meant to have a sweet and sour element.

wellybobs's picture

Made this tonight and it was delicious! Might add veg next time and try with noodles. Was a big hit with the kids.

rachgal62's picture

I wanted to make something different for all the family, and it was a great success. It was so tasty, all the flavours work so well together. I will definitely be making it again.

gracielalucatero's picture

It was delicious, so easy to make, very tasty dish.