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Red Braised Beef (红烧牛肉)
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!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 354 kcal
Cuisine:
Chinese
Ingredients
- 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)
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!
Cup of Yum
Nutrition Information
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
% 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.