Ingredients
-
3
-
6
-
1
-
6
-
1
-
3
-
2
-
-
1
-
2
-
-
-
-
-
Directions
Chinese-Style Braised Beef One-Pot, Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours. Can be frozen for up to 1 month., Soooo good! This is a dish we always ordered when craving authentic Chinese food. Now, I can make it at home. I add the recommended 2 star anise to get the full, rich flavor this dish is meant to have. (discard before serving) I also use dried chili pepper if I don’t have fresh on hand. Excellent over rice., Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours. Can be frozen for up to 1 month.
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Steps
|
1
Done
|
Heat 2 Tbsp of the Oil in a Large, Shallow Casserole. |
|
2
Done
|
Fry the Garlic, Ginger, Scallions and Chili 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 More Oil If You Need To. It Should Take About 5 Mins to Brown Each Batch Properly. |
|
3
Done
|
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. |
|
4
Done
|
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 300f |
|
5
Done
|
Pour in the Soy and Broth (it Won't Cover the Meat Completely), Bring to a Simmer, Then Tightly Cover, Transfer to the Oven and Cook For 1-2 Hrs, Stirring the Meat Halfway Through. |
|
6
Done
|
the Meat Should Be Very Soft, and Any Sinewy Bits Should Have Melted Away. Season With More Soy. |
|
7
Done
|
This Can Now Be Chilled and Frozen For Up to 1 Month. |
|
8
Done
|
Serve With Steamed Bok Choy and White Rice. |
