Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(184 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 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.

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Comments, questions and tips

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7th Jul, 2012
Great and easy recipe! Used apple-juice in stead of cooking wine as my wife is breastfeeding, but still tasted delicious!
23rd Jun, 2012
Probably one of the most popular beef recipes I have ever served :)
28th May, 2012
Have made this twice now, and it's been beautiful both times. It definitely needs more spice and chilli than the recipe says - I added about 50% more and it was perfect.
23rd May, 2012
Delicious!! I followed suggestions to put 3 times as much spice and did it over 24 hours in a slow cooker - so easy and so good.
mitchity40's picture
20th May, 2012
This recipe is delicious. I added more chilli and served it with special fried rice. Its a family favourite now and will definitely be making again
17th May, 2012
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
12th May, 2012
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.
11th May, 2012
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.
7th May, 2012
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.
6th May, 2012
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!


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