Red Braised Beef (红烧牛肉)

Name: Red Braised Beef (红烧牛肉)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving
Ingredients: 2 pounds boneless beef short ribs or well-marbled beef chuck; 3 tablespoons Shaoxing wine; 5 slices ginger; 2 tablespoons neutral oil; 30 g rock sugar; ½ bulb garlic; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; 5 scallion whites; 2 star anise; 3 bay leaves; 1 small cassia cinnamon stick; 1 dried red chili; 6 cups water; 1 tablespoon chopped scallion greens

User Reviews

4.8

24 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6
Calories
354 kcal
Cuisine
Chinese

Red Braised Beef (红烧牛肉)

Quincy Lynch

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This red braised beef (hóngshāo niúròu - 红烧牛肉) is a savory, delicious dish that’s also very simple to make! As the weather cools, make a big pot of this Chinese beef stew to serve over rice, with a veggie of your choice!

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Ingredients

Servings

2 pounds boneless beef short ribs or well-marbled beef chuck (cut into 1½-inch/4cm chunks)
3 tablespoons Shaoxing wine (divided)
5 slices ginger (divided)
2 tablespoons neutral oil
30 g rock sugar (or granulated sugar; 30g = 7 teaspoons)
½ bulb garlic (peeled)
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
5 scallion whites (chopped)
2 star anise
3 bay leaves
1 small cassia cinnamon stick
1 dried red chili deseeded (optional)
6 cups water
1 tablespoon chopped scallion greens (to garnish, optional)

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Instructions

Place the beef chunks in a pot with enough cold water to cover the beef and 1 tablespoon of Shaoxing wine and 2 slices of the ginger. Bring to a boil, and boil for 1 minute. Remove from the heat, rinse the beef clean in a colander, drain, and set aside. Discard the ginger slices.
Preheat your wok over medium heat, and add the oil and rock sugar. Cook until the rock sugar melts. Then add the beef, remaining 3 slices ginger, and garlic. Still over medium heat, stir-fry the beef for 3 to 4 minutes, until the beef chunks are lightly browned around the edges.
Add the remaining 2 tablespoons of Shaoxing wine, and cook for another minute. Next, add the light soy sauce and dark soy sauce, and cook, stirring occasionally for 1 more minute.
Now add the oyster sauce, scallion whites, star anise, bay leaves, cinnamon stick, dried red chili (if using), and 6 cups of water. Cover, reduce the heat to medium-low, and simmer for 1 hour, or until the meat is fork tender. The liquid should be simmering with small bubbles during this hour of cooking. Check periodically to prevent sticking. If the beef is still not tender after 1 hour, add more water and cook a bit longer.
Once the beef is tender, it’s time to reduce the sauce. Turn up the heat to medium-high or high, and keep stirring the beef to reduce the sauce until the consistency is to your liking. Serve with a sprinkle of scallions on top if desired!

Nutrition Information

Show Details

Calories 354kcal (18%) Carbohydrates 7g (2%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 104mg (35%) Sodium 609mg (25%) Potassium 560mg (16%) Fiber 0.4g (2%) Sugar 5g (10%) Vitamin A 123IU (2%) Vitamin C 2mg (2%) Calcium 46mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 354 kcal

% Daily Value*

Calories	354kcal	18%
Carbohydrates	7g	2%
Protein	30g	60%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	609mg	25%
Potassium	560mg	12%
Fiber	0.4g	2%
Sugar	5g	10%
Vitamin A	123IU	2%
Vitamin C	2mg	2%
Calcium	46mg	5%
Iron	4mg	22%