Five-spice Braised Beef
Warm, comforting, and bursting with bold flavors, this slow-cooked Chinese beef recipe is a treat for the taste buds. Succulent chunks of braising beef cooked with aromatic spices, garlic, and ginger, all simmered together in a rich and savory sauce. As the beef slowly cooks, the enticing smells will fill your kitchen, making your mouth water in anticipation of the delicious meal to come. Perfectly paired with steamed rice or noodles and stir-fried vegetables, this dish is sure to become a family favorite for cozy nights in.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 2 large red onions
- 50g/1¾oz piece fresh root ginger
- 4 garlic
- 1 tsp dried chilli
- 1 x 800g/1lb 12oz piece good-quality braising beef, such as chuck steak, trimmed of hard fat and sinew, cut into 5cm/2in cubes
- 2 tsp Chinese five-spice powder
- 350ml/12fl oz hot beef stock
- 4 tbsp dark soy sauce
- 4 tsp cornflour
- 2 tbsp clear honey
- freshly ground black pepper
Instructions
- Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn.
- Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over.
- Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender.
- When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly.
- Serve the beef with steamed rice or boiled noodles and stir-fried vegetables.
Prep Time
PT30M
Yield
Serves 4
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