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Chinese-Style Braised Beef One-Pot
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Cooking instructions
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 5
Heat oven to 150C.
* Step 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.
* Step 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)
* Step 8
Season with more soy sauce.
* Step 9
Serve over steamed rice and steamed bok choi or Chinese leaf.
Note: if there is a photo you can click to enlarge it
Tag
olive oil
garlic cloves, thinly sliced
good thumb size piece of fresh ginger, peeled and grated
spring onions, sliced
red chilli, deseeded and thinly sliced
braising beef, cut into large chunks
plain flour, seasoned with salt
Chinese 5 spice powder
star anais
muscovado sugar (preferred) or use alternative
Dry Sherry
dark soy sauce, plus extra for seasoning
Beef Stock
baby aubergines, sliced in half
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