Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(171 ratings)

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


Serves 6
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal513
  • fat29g
  • saturates10g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein54g
  • salt2.39g
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  • 3-4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 garlic clove, thinly sliced
  • good thumb-size piece fresh root ginger, peeled and shredded
  • 1 bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, deseeded and thinly sliced
  • 1½ kg braising beef, cut into large pieces (we used ox cheek)



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 tbsp plain flour, well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 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

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 500ml beef stock (we used Knorr Touch of Taste)
  • steamed bok choi and steamed basmati rice, to serve


  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.

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Comments (198)

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

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.

delcisco's picture

This was is THE best recipe we have tried in eons! Would serve it to our family, friends and the Obamas! Moist with a butter knife tender!

clareevans's picture

Very easy to make and very tasty and it went well with the chinese curly kale recipe. will make again as the whole family enjoyed it.

jonwalsh's picture

A total winner, served on a cold November Sunday. Deeply savoury and fragrant with a little warming heat. I also went big on the ginger and doubled up on chilli but otherwise stayed faithful to the recipe. You'll need a solid 40 minutes to get it in the oven but it's absolutely worth it. Get chopping - you won't be disappointed.

aussiechick's picture

I followed a tip from a previous comment & ignored the instructions - just placed all the prepared ingredients together in a casserole dish & put it in the oven @ 140 degrees fan forced for 2 hours. Couldn't have been easier & so delicious, a real comfort food treat for zero effort.

popadum's picture

Perfection. A winter favourite with our young family.

suzlovescake's picture

This was very easy to make and tasted delicious. Will definitely make this again!

mickrooney1's picture

hello, i am going on a cottage holiday in october with friends and on my turn to cook i thought that i would do this meal for us all. i had a practise run yesterday and i have to say that not only was it simple and easy to make but also that the end result was really tasty and enjoyable.. think i will use noodles though next time ..

patty77's picture

Oh I forgot to say I added some chestnut mushrooms to mine an hour before serving, delicious.

patty77's picture

really tasty recipe, I didn't have any spring onion so just used a red one finley diced, tasted excellent. I have to agree with other comments about prep tme. took me about half an hour from strat to putting in oven but was so worth it. Our kitchen smelled like a chinese restaurant whilst this was cooking! Lovely, served with basmati rice will make again and perhaps serve with noodles next time for a change.

karinaminaya's picture

My kids love this recipe. I serve it with noodles. It is full of flavour!

fairystoryteller's picture

Oh my! Just made this for tonight's supper and it is GORGEOUS! Used feather cut braising steak which I cut into slices rather than chunks. Went heavy on the ginger but pretty much stuck to the recipe otherwise. Lovely flavour and tender meat. Plan to serve with John Torode's bok choi recipe (on this site) and some plain basmati rice. I will be cooking this again - definitely a keeper.

conkerqueen's picture

Didn't follow the instructions, just threw it all in the casserole pot and the put it in the oven for 3 hours on 125oC. DELICIOUS!


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