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Before you jump to Chinese-Style Braised Beef One-Pot recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight 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 it.
The ingredients needed to make Chinese-Style Braised Beef One-Pot:
- Take 4-5 tbsp olive oil
- Provide 6 garlic cloves, thinly sliced
- Prepare 1 good thumb size piece of fresh ginger, peeled and grated
- Get 4-6 spring onions, sliced
- Get 1 red chilli, deseeded and thinly sliced
- Take 1 kg braising beef, cut into large chunks
- Use 2 tbsp plain flour, seasoned with salt
- You need 1 tsp Chinese 5 spice powder
- Provide 2 star anais
- Provide 2 tsp muscovado sugar (preferred) or use alternative
- Prepare 4 tbsp dry Sherry
- Provide 3 tbsp dark soy sauce, plus extra for seasoning
- Get 500 ml beef stock
- Use Water as needed, if casserole starts to dry out
- Use 6 baby aubergines, sliced in half
Instructions to make Chinese-Style Braised Beef One-Pot:
- 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.
- 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.
- 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.
- 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.
- Heat oven to 150C.
- 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.
- 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)
- Season with more soy sauce.
- Serve over steamed rice and steamed bok choi or Chinese leaf.
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