Chinese-Style Braised Beef One-Pot

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chinese-style braised beef one-pot. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chinese-Style Braised Beef One-Pot is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Chinese-Style Braised Beef One-Pot is something that I’ve loved my entire life. They are nice and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can cook chinese-style braised beef one-pot using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chinese-Style Braised Beef One-Pot:
  1. Make ready 4-5 tbsp olive oil
  2. Prepare 6 garlic cloves, thinly sliced
  3. Make ready 1 good thumb size piece of fresh ginger, peeled and grated
  4. Get 4-6 spring onions, sliced
  5. Make ready 1 red chilli, deseeded and thinly sliced
  6. Prepare 1 kg braising beef, cut into large chunks
  7. Take 2 tbsp plain flour, seasoned with salt
  8. Take 1 tsp Chinese 5 spice powder
  9. Get 2 star anais
  10. Make ready 2 tsp muscovado sugar (preferred) or use alternative
  11. Take 4 tbsp dry Sherry
  12. Prepare 3 tbsp dark soy sauce, plus extra for seasoning
  13. Prepare 500 ml beef stock
  14. Prepare Water as needed, if casserole starts to dry out
  15. Make ready 6 baby aubergines, sliced in half

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Steps to make Chinese-Style Braised Beef One-Pot:
  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.
  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.
  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.
  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.
  5. Heat oven to 150C.
  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.
  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)
  8. Season with more soy sauce.
  9. Serve over steamed rice and steamed bok choi or Chinese leaf.

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