14/07/2020 14:33

How to Cook Perfect Chinese-Style Braised Beef One-Pot

by Roger Robbins


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Chinese-Style Braised Beef One-Pot
Chinese-Style Braised Beef One-Pot

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We hope you got benefit from reading it, now let’s go back to chinese-style braised beef one-pot recipe. You can have chinese-style braised beef one-pot using 15 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Chinese-Style Braised Beef One-Pot:
  1. Provide olive oil
  2. You need garlic cloves, thinly sliced
  3. Use good thumb size piece of fresh ginger, peeled and grated
  4. Take spring onions, sliced
  5. Take red chilli, deseeded and thinly sliced
  6. Take braising beef, cut into large chunks
  7. You need plain flour, seasoned with salt
  8. Get Chinese 5 spice powder
  9. Provide star anais
  10. Prepare muscovado sugar (preferred) or use alternative
  11. You need dry Sherry
  12. Use dark soy sauce, plus extra for seasoning
  13. Provide beef stock
  14. Get Water as needed, if casserole starts to dry out
  15. Use baby aubergines, sliced in half
Steps to make Chinese-Style Braised Beef One-Pot:
  1. Heat 2-3 tbsp of oil in a large and shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Transfer onto a plate.
  2. Next toss the beef in the flour, add 1-2 tbsp of oil into the pan, then brown the meat in batches, add another 1 tbsp or 2 if needed.
  3. Add the five-spice and star anise to the pan, tip in the fried mix previously reserved, then fry for 1 min until the spices are fragrant.
  4. Add in the sugar, then the beef and stir until all combined together. Keep the heat on high, then add in the sherry, scraping up any bits stuck to the bottom.
  5. Heat oven to 150C.
  6. Add the soy and stock and bring to a simmer, then tightly cover, transfer to the oven and cook for 2 to 2 1/2 hrs.
  7. Add in the aubergine and stir the meat half way through. The meat should be very soft. (Note: Add a splash of water if the stew becomes too dry at any point)
  8. Season with more soy sauce.
  9. Serve over steamed rice and steamed bok choi or Chinese leaf.

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