Chinese Braised Beef with Ginger Recipe

Introduction

Chinese braised beef with ginger is a rich and flavorful dish that features tender chunks of beef slow-cooked with aromatic spices and ginger. This comforting meal pairs beautifully with steamed jasmine rice, making it perfect for a cozy dinner.

Ingredients

• 2 – 3 tbsp vegetable or sunflower oil
• 1¼ kg beef shin or brisket, cut into very large chunks
• 2 onions
• 50g ginger
• 3 garlic cloves
• small bunch coriander
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorns
• 100g dark brown muscovado sugar
• 50ml light soy sauce
• 50ml dark soy sauce
• 2 tbsp tomato purée
• beef stock (enough to cover the beef)
• thumb-sized chunk ginger, shredded into matchsticks
• 1 tbsp vegetable or sunflower oil (for frying ginger)
• cooked jasmine rice (to serve)

Instructions

1. Step 1: Heat a little of the oil in a large flameproof dish over medium-high heat. Add the beef chunks in batches and brown them well on all sides. Transfer each browned batch to a separate dish.
2. Step 2: Roughly chop the onions, 50g ginger, garlic, and coriander stalks. Place them in a food processor and blend into a coarse paste.
3. Step 3: Wipe any oil out of the dish used for browning. Add the prepared paste along with a splash of water and gently fry, scraping up any browned bits, until fragrant and softened. Add more water if the paste begins to stick.
4. Step 4: Stir in the Chinese five-spice powder, star anise, and black peppercorns. Cook for 1 minute to release the aromas.
5. Step 5: Add the muscovado sugar, light and dark soy sauces, and tomato purée. Stir well to combine.
6. Step 6: Return the beef and any accumulated juices to the dish. Pour in enough beef stock to just cover the beef.
7. Step 7: Bring to a gentle simmer on the stove. Preheat the oven to 160°C (140°C fan)/gas mark 3.
8. Step 8: Cover the dish tightly and place it in the oven. Cook for 2½ hours until the beef is very tender.
9. Step 9: Remove the beef from the sauce and keep warm. Boil the sauce on the stovetop until it has reduced by about half and thickened slightly.
10. Step 10: While the sauce reduces, heat the remaining oil in a small pan and fry the shredded ginger until golden and crispy.
11. Step 11: Return the beef to the thickened sauce. Serve spooned over cooked jasmine rice and sprinkle with the crispy fried ginger.

Tips & Variations

• For a deeper flavor, marinate the beef in soy sauce and five-spice powder for a few hours before cooking.
• If you prefer a less sweet sauce, reduce the muscovado sugar by half.
• Use beef brisket if shin is not available; it also becomes tender and flavorful when braised slowly.
• Add a few dried chili flakes with the spices for a gentle heat.

Storage

Store any leftover braised beef and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water or stock if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, after browning the beef and preparing the sauce, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beef is tender.

Is this dish spicy?

The recipe is mildly spiced with warming five-spice and star anise, but not hot. You can add chili flakes or fresh chilies if you prefer more heat.

Chinese Braised Beef with Ginger Recipe

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★★★★★

5 from 141 reviews

• Author: Jake
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Chinese Braised Beef with Ginger recipe features tender chunks of beef shin slow-cooked in a fragrant, rich sauce infused with traditional Chinese spices such as five-spice powder, star anise, and soy sauce. Aromatic ginger and garlic paste combined with a touch of muscovado sugar and tomato purée creates a deeply savory and slightly sweet dish. Finished with crispy fried ginger and served over fragrant jasmine rice, this hearty meal is perfect for warming family dinners.

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Ingredients

Scale 1x2x3x

Beef and Marinade

• 1¼ kg beef shin or brisket, cut into very large chunks
• 2–3 tbsp vegetable or sunflower oil, divided
• 2 onions, very roughly chopped
• 50 g fresh ginger, plus a thumb-sized chunk shredded into matchsticks
• 3 garlic cloves
• Small bunch coriander (including stalks)
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorns
• 100 g dark brown muscovado sugar
• 50 ml light soy sauce
• 50 ml dark soy sauce
• 2 tbsp tomato purée
• Beef stock, enough to just cover the beef in the pot

For Frying Ginger

• 1 tbsp vegetable or sunflower oil

To Serve

• Cooked jasmine rice

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Instructions

1. Brown the Beef: Heat a little of the vegetable or sunflower oil in a large flameproof dish or heavy-bottomed pan over medium-high heat. Add the beef chunks in batches to avoid overcrowding, frying each batch until well browned on all sides. Transfer browned beef to a separate plate.
2. Make Aromatic Paste: Roughly chop the onions, 50g fresh ginger, garlic cloves, and coriander stalks. Place them in a food processor and blend into a coarse paste.
3. Sauté the Paste: Wipe out excess oil from the beef-browning dish. Return the aromatic paste along with a good splash of water to the dish. Gently fry over medium heat, scraping up any browned bits from the beef, until the paste becomes fragrant and softens. Add more water if the paste begins to stick to the pan.
4. Add Spices and Sauces: Stir in the Chinese five-spice powder, star anise, and black peppercorns. Cook for 1 minute to toast the spices. Then add the dark brown muscovado sugar, light soy sauce, dark soy sauce, and tomato purée. Mix well to combine all ingredients.
5. Braise the Beef: Return the browned beef along with any accumulated juices to the dish. Pour in enough beef stock to just cover the beef pieces. Bring to a gentle simmer on the stovetop.
6. Cook in the Oven: Preheat the oven to 160°C (140°C fan)/Gas mark 3. Cover the dish with a lid or foil and place it in the oven. Cook for about 2½ hours until the beef is very tender and easily pulls apart with a fork.
7. Reduce the Sauce: Remove the beef from the sauce to a warm dish and keep warm. Place the sauce over medium-high heat and boil until it is reduced by about half and thickened to a rich consistency.
8. Fry the Ginger: While the sauce reduces, heat 1 tablespoon of vegetable or sunflower oil in a small pan. Fry the shredded thumb-sized chunk of ginger until golden brown and crispy. Remove and drain on paper towels.
9. Serve: Return the beef to the thickened sauce. Spoon the braised beef and sauce over bowls of cooked jasmine rice. Scatter the crispy fried ginger on top for added texture and zing.

Notes

• Use a heavy flameproof dish or Dutch oven for best heat retention and even cooking.
• Browning the beef in batches ensures a deep, caramelized flavor in the finished dish.
• Keep the coriander stalks in the paste for extra flavor depth.
• Adjust stock quantity to keep the beef just covered while braising to prevent drying.
• Frying ginger until crispy adds a pleasant contrast and enhances the ginger aroma.
• This dish improves in flavor if made a day ahead and reheated gently.

• Prep Time: 30 minutes
• Cook Time: 2 hours 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Chinese

Keywords: Chinese braised beef, beef shin recipe, ginger beef, five-spice beef, slow-cooked beef, savory beef stew, Chinese comfort food