CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
CHINESE BRAISED BEEF AND NOODLES
Make and share this Chinese Braised Beef and Noodles recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the noodles in salted boiling water just until tender; drain, and rinse under cold water.
- Cut the beef into very thin slices.
- Mix together the garlic, salt, ginger, and five-spice powder, and add the mixture to the beef; mix.
- Heat the oil and saute the beef over high heat for 2 minutes.
- Mix together the soy sauce and broth, and add it to the beef; bring to a boil.
- Mix the cornstarch with the remaining 4 tsp water, stir into the beef and cook until smooth and thick.
- Add noodles, mix well and heat thoroughly.
- Add the green onions, and stir for another minute.
- Serve immediately.
CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉)
Easily prepared but intensely flavoured, Chinese beef stew with potatoes tastes tender, succulent and aromatic.
Provided by Wei Guo
Categories Main Course
Time 1h50m
Number Of Ingredients 17
Steps:
- Put beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.
- In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and all the spices. Fry until fragrant.
- Add the beef, along with light soy sauce, dark soy sauce, Shaoxing rice wine and hot water. Bring it to a full boil then turn down the heat to low. Cover with a lid. Leave to simmer for about 1h30 until the meat becomes tender (see note 3 & 4). Give the broth a taste, add a little salt if necessary.
- Put potato and carrot chunks into the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.
- Turn the heat up to reduce the broth if you wish. However, this step is entirely optional. Garnish with coriander (cilantro) if using. Serve immediately with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 622 kcal
CHINESE BRAISED BEEF WITH GINGER
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Provided by Good Food team
Categories Dinner
Time 3h35m
Number Of Ingredients 17
Steps:
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium
CHINESE BRAISED BEEF(ATK)
You can also use a 4-pound chuck roast. Trim the roast of large pieces of fat and sinew, cut it across the grain into 1-inch-thick slabs, and cut the slabs into 4 by 2-inch pieces.
Provided by Coppercloud
Categories One Dish Meal
Time 2h49m
Yield 1 stew pot, 6 serving(s)
Number Of Ingredients 13
Steps:
- Add 2-1/2 cups water to Dutch oven. Sprinkle gelatin over water and allow gelatin to soften for 5 minutes. Set a oven rack to the middle of oven and pre-heat oven to 300-degrees. Prepare the scallions by separating the white and green parts. Slice the green parts thinly on a bias, and smash the white part. Peeled the ginger, cut in half lengthwise, and crushed. Peel the garlic and smash.
- Set Dutch oven over medium-high burner and heat for 2 to 3 minutes until the gelatin has melted. Add sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Then add beef, stir, and bring up to simmer.
- Remove Dutch oven from heat. Cover tightly with heavy-duty aluminum foil, then top with the lid. Put in pre-heated oven and cook until beef becomes tender; 2 hours. Stir halfway through cooking time.
- Use a slotted spoon to remove beef to a cutting board. Strain sauce through fine-mesh strainer into a fat separator. Use paper towels to wipe out Dutch oven. Allow liquid to settle for 5 minutes, then return defatted juices to now-empty pot. Reduce liquid over medium-high burner, stirring occasionally, until reduced to 1 cup; 20 to 25 minutes; stirring constantly.
- Meanwhile while the sauce reduces, break beef into 1 1/2-inch pieces using two forks. In a small bowl, add cornstarch and 1 tablespoon water and whisk together until combined.
- Turn down burner to medium-low, re-whisk cornstarch, add into pot and cook for 1 minutes. Add beef back to pot, stir to cover beef. Cover and allow to cook for 5 minutes, stirring occasionally, until beef is hot. Serve sprinkled with scallion greens.
Nutrition Facts : Calories 952.4, Fat 82.6, SaturatedFat 35.9, Cholesterol 172.8, Sodium 1101.8, Carbohydrate 10.6, Fiber 0.6, Sugar 5.8, Protein 36.4
CHINESE BRAISED BEEF AND POTATO STEW
This recipe is a family favorite, and always a crowd-pleaser when we share a meal with friends. I've listed a lot of the ingredients as optional, because there are so many versions of the dish out there that use different combinations of vegetables and seasonings. Use whatever you have in your kitchen.
Provided by Kate S.
Categories Meat
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables.
- Prepare ginger, garlic, and leek or onion.
- Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion.
- Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil.
- Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid.
- While the meat and vegetables cook, peel and cut up the carrots and potatoes.
- Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.).
- When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared.
- In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment.
- This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.
Nutrition Facts : Calories 1127.4, Fat 106.3, SaturatedFat 43.5, Cholesterol 136.7, Sodium 2145.5, Carbohydrate 27.8, Fiber 3.6, Sugar 3.1, Protein 15.2
CHINESE-STYLE BRAISED SHORT RIB
Short ribs are a versatile cut of meat. My favourite way to cook and eat beef short ribs are braised Chinese-style. The short ribs are tender with a sticky and sweet glaze and are perfect with rice and veggies on the side. If you have your ingredients ready to go, the rest is ...
Provided by Nadia Boachie
Categories Main Dishes
Time 4h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F. You will need a frying pan, baking tray and a dutch oven, crock pot or a deep stovetop pot.
- In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, sesame oil and stock/water until combined. Set aside.
- Season short ribs with salt and pepper and coat with flour.
- In a frying pan over medium-high heat, warm oil.
- Add garlic, ginger and star anise to frying pan and cook, stirring until fragrant, about 5 minutes. Remove and set aside.
- Working in batches, add the flour coated short ribs and sear in the frying pan until all sides are browned. Remove ribs to a plate and set aside.
- Place garlic, ginger and spices into a crock pot, dutch oven or stovetop pot.
- If using a crock pot: put all ingredients (spices, wet ingredients, seared beef) into crock pot, turn on low and cook for ~4-6 hours or turn to high and cook for ~3-4 hours until the sauce has reduced and beef is tender.
- If using a dutch oven, or deep stovetop pot: stir in combined mixture of soy sauce, rice wine, hoisin sauce, sesame oil, sugar and water/stock and bring to a boil.
- Return ribs to pan and bring to a simmer for about 10 minutes.
- If using a dutch oven: cover and transfer to oven to cook (reduce oven to 325˚F), turning occasionally, until meat pulls easily with your fork, about 2 hours. If using deep stovetop pot: turn element to low heat and simmer for ~2 hours, watching for tenderness of meat and liquid level in case short ribs need more or less time.
- Once tender, transfer the ribs to a platter and cover to keep warm.
- For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
- Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
- Divide the ribs among individual plates with rice and other veggies, spoon the glaze over the ribs and garnish with green onion.
CHINESE BRAISED BEEF SHANK
A very popular cold appetizer in China, Chinese braised beef shank with spices
Provided by Elaine
Categories Side Dish
Time 1h55m
Number Of Ingredients 21
Steps:
- Marinating the beef: in the previously two days before making this dish, cut the long log into 3 sections and spread salt on the surface and then massage. Set aside for 2 or 1 day (at least overnight) with a weight on top.
- Clean the beef shank: before cooking your beef shank, rinse under running water to clean and then place them in a large pot with enough cold water to cover. Bring to a boiling and continue cooking for 1-2 minutes. Transfer out and clean with warm water.
- Soak all the spices with around 1/2 cup of boiling hot water for around 10 minutes. Drain and wrap all of them in a clean glaze bag and seal with cotton lines.
- Add beef shank in a cast iron pot; add leek onion, spring onion, shallots and sugar. Pour in soy sauce and enough beef stock to cover.
- Bring to boil and then simmer for at least 60 minutes to 90 minutes. Then remove from heat and soak overnight.
- Slice it thinly and serve directly or with dips (note1)
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BRAISED BEEF WITH POTATOES | CHINA SICHUAN FOOD
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5/5 (8)Total Time 1 hr 30 minsCategory Main CourseCalories 583 per serving
- Cut the beef brisket into small chunks and then soak in a large pot of clear water for half an hour.
- Get a large pot and load it with enough water, add 2 slices of ginger and 1 tablespoon of cooking wine. Place the beef in cold water, start the fire and bring everything to boil for 2 minutes. Transfer out and drain.
- Add around 1 tablespoon of cooking oil in your pot and fry doubanjiang until the oil turns red too. Place leek onion, garlic and ginger and other spices, fry over small fire until aromatic.
- Place the beef in and fry for a while until you can smell the aroma of the beef. Add rock sugar, light soy sauce and dark soy sauce. Continue frying for couple of minutes so the flavors can be well combined. Then place water or beer to cover the beef (3cm higher in stove pot and 1.5 cm higher in high pressure cooker) and then cook the beef until well softened.
CHINESE BRAISED BEEF STEW WITH DAIKON - THE WOKS OF LIFE
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4.9/5 (13)Total Time 3 hrs 15 minsCategory BeefCalories 345 per serving
- Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add the beef and lightly brown all sides. Now add your cooking wine, light soy sauce, star anise, cloves, sugar, 3 cups of the water and bring everything to a boil. Then turn down the heat to simmer for about 75 – 90 minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, but not boiling. Stir the pot occasionally to avoid sticking or burning.
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CANTONESE BRAISED BEEF
From asianfoodnetwork.com
Servings 1Total Time 30 mins
- Preparing the sauce and beef. In a mixing bowl, combine honey, Chu Hou paste, fish sauce, 4g Hoisin sauce, rice cooking wine and set aside. Heat up a saucepan of water, blanch the beef in simmering water for 1 minute and strain. Set aside.
- Cooking the beef. In pot with medium heat, add in rice bran oil and lightly sauté star anise, bay leaf, 3g garlic and 2g ginger until fragrant. Toss in cubed radish, orange peel, beef blade, 1g soy sauce and the prepared sauce. Add water and cover the pot with lid. Simmer on medium low heat for 1-2hours. Turn off heat when beef is tender. Place braised meat and vegetables onto your serving plate.
- Cooking the vegetables. Heat 2.5g rice bran oil in a pan, add 3g garlic and 1g ginger and fry until fragrant. Toss in Kai Lan and carrot and stir for 1-2 minutes on medium or until vegetables are cooked. Add soy sauce and hoisin sauce, stir for about 1 min. Remove and place onto a serving plate
12 BEST CHINESE BEEF RECIPES TO WHET YOUR APPETITE
From travelchinaguide.com
- Lanzhou Hand-pulled Beef Noodles (Beef Lo Mein) Chinese Name: 兰州牛肉拉面 lán zhōu niú ròu lā miàn. Flavor: salty, aromatic. Ingredients: beef breast, beef marrow bone, noodles, radishes, ginger, coriander…
- Sauced Beef. Chinese Name: 酱牛肉 jiàng niú ròu. Flavor: salty and aromatic, sauce flavor. Ingredients: beef flank or beef shank, cooking wine, soy sauce, ginger…
- Carrots and Beef Dumplings. Chinese Name: 胡萝卜牛肉饺子 hú luó bo niú ròu jiǎo zi. Flavor: salty. Ingredients: beef fillet, carrots, shallots, ginger, wheat flour…
- Beef Stew with Potatoes. Chinese Name: 土豆烧牛肉 tǔ dòu shāo niú ròu. Flavor: salty. Ingredients: beef brisket, potatoes, cooking wine, soy sauce… Cooking Methods: deep-fry, braise.
- Sliced Beef in Hot Chili Oil. Chinese Name: 水煮牛肉 shuǐ zhǔ niú ròu. Flavor: spicy and numb. Ingredients: beef fillet, sprouts, duck blood, lettuces, vermicelli…
- Black Pepper Beef. Chinese Name: 黑椒牛柳 hēi jiāo niú liǔ. Flavor: salty. Ingredients: beef fillet, black pepper, chili, onion… Cooking Methods: starch, stir-fry.
- Stewed Beef Brisket with Tomatoes. Chinese Name: 西红柿炖牛腩 xī hóng shì dùn niú nǎn. Flavor: salty. Ingredients: beef brisket, tomatoes, shallots, ginger… Cooking Methods: stew.
- Braised Beef Brisket with Radishes. Chinese Name: 萝卜炖牛腩 luó bo dùn niú nǎn. Flavor: salty. Ingredients: beef brisket, radishes, ginger… Cooking Methods: stew or braise.
- Stir-Fried Beef. Chinese Name: 小炒黄牛肉 xiǎo chǎo huáng niú ròu. Flavor: salty and tender. Ingredients: beef fillet, green chili, red chili… Cooking Methods: fry, stir-fry.
- Stir-fried Rice Noodles with Beef (Beef Chow Fun) Chinese Name: 干炒牛河 gān chǎo niú hé. Flavor: salty. Ingredients: beef fillet, flat rice noodles, green sprouts, shallots, onion…
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