Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(186 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 cloves, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Jul, 2013
This was very easy to make and tasted delicious. Will definitely make this again!
17th Jul, 2013
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 ..
7th Jul, 2013
Oh I forgot to say I added some chestnut mushrooms to mine an hour before serving, delicious.
7th Jul, 2013
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.
13th May, 2013
My kids love this recipe. I serve it with noodles. It is full of flavour!
7th May, 2013
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.
4th May, 2013
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!
24th Apr, 2013
This was absolutely delicious, I followed the recipe to the letter and would say do not change a thing! All the quantities work together to create a beautiful deeply flavoured dish. The only thing that could perhaps be changed is to use light soy sauce to make it less rich... But if it ain't broke don't fix it! Served for Sunday dinner with a noodle and vegetable stir fry. The sauce soaked into the stir-fry, so no need to add a separate sauce to the veg.
1st Apr, 2013
Was disappointed with this dish, lacked flavour and I didn't think braising steak was a good choice of beef..too fatty
24th Mar, 2013
Added loads of extra veg and 2 onions. Absolutely delicious!! Will make this again and again


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.