Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(172 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

    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 onions

    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 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 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 (200)

rachsweets's picture

Phwooooar! This was delicious! Good to read through reviews first - I added a red pepper, extra five spice and used ordinary white wine as didn't have any cooking wine and it was gorgeous. Even better the next day with sme whole wheat noodles and green cabbage stirred through :-) will def make again and again...

mitchity40's picture

This was delicious. Like some of the other comments i added extra chilli and also really tasted good and a popular hit with the family - definitley will be making again.

yvonneblue's picture

I cooked this last night and it was delicious. I couldn't get ox cheek, used braising beef. I was going out so i turned the temperature down a little bit and cooked it for around 4 hours. Great. Will definity cook again. Enjoyed by all.

nickernoo's picture

Really really good tasty meal, lovely and rich. I also added 3 tsp of five spice instead of 1. It needed it. Also not keen on the bother with the pak choi. Won't do it again, it doesn't add anything to the meal. Meat was very tender. Cooked on the job for just over 3 hours.

rach22almora's picture

Made this but with the garlicky fondant potatoes and some veg instead of rice. Really nice! Would def make again. Wasn't too sure on the ginger and chilli, but put in with all the other flavours it was really tasty!

lucyfogarty's picture

Gorgeous. I cook it in the slow cooker and it turns out beautifully.

susansiddall's picture

I made this for the family as a practice for friends coming for supper. It went down a treat. Will probably put a bit more chilli and spice in for the adult palate and maybe add a bit more veg.
Was lovely a definate easy supper winner.

tamsinthefoodie's picture

Very successful. All my family love chinese food and the aromas as this was cooking were great. At the end, I stir-fried the chopped up pak-choi in sesame seed oil, whilst tossing in abit of soy sauce and sesame seeds so it looked pretty on the side. The sauce was delicious though I cooked it all longer than suggested (about half an hour longer) and it was perfect and the sauce was plenty.

northern-liner's picture

Delicious. Used two hot chillies and 2 tsp of five spice. I made to reheat the next day and added half a bag of frozen bean and pea mix before putting in the fridge. Reheated next day and served with rice.

stusabbean's picture

This meal was absolutely delicious! And earned me definite brownie points when having the In-laws round to dinner. No leftovers guaranteed!

jemimatio's picture

Use pork instead of beef for a 5* dish!

mojacar35's picture

This is wonderful, so easy and all done in advance. All my friends went home with the recipe.

christinesfood's picture

Made this last night. The smells were wonderful while it was cooking and it tasted amazing. All the family loved it. Will be making again.

smurfhead's picture


Added sliced shallots, quartered mushrooms and used alot more ginger cause i love ginger. Used a mixture of rice wine and sherry as i ran out of rice wine. I used yellow rock sugar as you would in traditional chinese braised meats - it helps tenderise the meat a bit more.

AND used a slow cooker.

Served with steamed rice and purple sprouting broccoli.

Definately will be cooking this again.

crepello1957's picture

Made this today & it was ideal for the cold weather conditions.
I made it with shin of beef, I used more 5spice, garlic & ginger & I put in half a smallish scotch bonnet chilli. I also added a diced onion at the beginning & added a chopped green pepper along with scallions 20minutes before I served it.
We both enjoyed it; I cooked it for 3 hours. Only criticism was the gravy was rather sweet, my hand may have slipped with the brown sugar & I used medium rather than dry sherry as it is all I had. Will add less sugar next time.
A very different take on a casserole & the beef was beautifully gelatinous & fell apart.

lizmarshallsay's picture

Loved this dish! Tinkered a little with quantities but result was delicious. Will definitely make it again.

vivthepixie's picture

Very tasty. My hisband loved it - strong floavours and great with steamed rice!

pollyhibb's picture

The flavour was nice but intense enough for me, will use more spice and chilli next time. Also would have liked a thicker sauce and found that it was so thin it just disapated into the rice without trace. I think if I was to make again I would cut the amount of stock and then cook for the last 20 mins without a lid and see if that does the trick. The reality just didn't live up to the idea

jonjfinley's picture

Very easy and now a family favourite. I swapped the beef and beef stock for lamb/lamb stock last time round - works really well.

foodfanatic2012's picture

This recipe is amazing! I made it tonight and it was so tasty. The meat was amazingly tender and the soy sauce when serving worked perfectly with the rice. Very impressed, will definitely be using this recipe again! Maybe add an extra chilli next time! :-)


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