Red Braised Beef (红烧牛肉)
User Reviews
4.8
16 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
6
-
Calories
354 kcal
-
Cuisine
Chinese
Red Braised Beef (红烧牛肉)
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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
- 2 pounds beef short ribs cut into 1½-inch/4cm chunks, boneless; or well-marbled beef chuck
- 3 tablespoons Shaoxing wine (divided)
- 5 lices ginger (divided)
- 2 tablespoons neutral oil
- 30 g rock sugar (or granulated sugar; 30g = 7 teaspoons)
- ½ bulb garlic (peeled)
- 2 tablespoons soy sauce light
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 5 green onion chopped, white part
- 2 star anise
- 3 bay leaf
- 1 cassia cinnamon stick small
- 1 red chili deseeded (optional, dried
- 6 cups water
- 1 tablespoon scallion to garnish, optional, chopped greens
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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