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    Home > Asian

    Big Batch Chinese Beef

    Published: Sep 20, 2016 · Modified: Dec 28, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe
    Big Batch Chinese Beef - A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you're cooking for a crowd!

    Big Batch Chinese Beef - A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you're cooking for a crowd!Chinese Beef in a bowl with rice and topped with spring onions

    I'm always looking for meal that I can make in bulk.

    Every other Sunday, the family gathers at my grandad's house and we all squash in around the table in his kitchen. The kids have their own mini table - all set with a tablecloth and food garnishings (like the adult table), and we probably make enough noise to make his neighbours dread Sundays!

    Tea at grandad's has been a thing since I was a little girl. My grandad used to make a big buffet with piles of buttered bread, meat, pork pies plus homemade fruitcake and scones. It's not quite as easy nowadays for him to cook for so many people, so we take turns, bringing food for everyone to share.

    Big Batch Chinese Beef cooking in a dutch oven

    I live about 90 minutes drive away, so I find it easier to make something at home, then heat it up when I arrive. This means stews and casseroles are a definite favourite.

    Chinese beef was my latest meal - served up with piles of fluffy white rice, chopped up spring onions, chilli flakes and some freshly chopped chillies for those that like a bit of heat.

    Overhead photo of Big Batch Chinese Beef in a bowl with rice

    We all love this one - my grandad and the kids without the chillies, and everyone else with the chillies. I served it with some green veg - stir-fried broccoli and bok choy for a bit of added crunch too.

    Two kgs of beef cooked over the course of three hours, gone in 10 minutes flat! If you like this recipe then why not try some of my other big batch or Asian recipes.

    Equipment:

    In order to make this big batch Chinese beef you will need:

    • Measuring Spoons.
    • A good Kitchen Knife
    • Chopping board
    • Garlic press
    • A small mixing bowl to mix the coating/marinade ingredients in. Instead of a mixing bowl we use loads of these for mixing, prepping, and serving.
    • A Large Bowl to coat and marinade the ribs.
    • Tray with rack
    • Measuring jug.
    • A cast iron heavy based pan or dutch oven.
    • Wooden or silicon coated spoons. We have recently bought these and love them.

    Or you could use a slow cooker for this recipe.

    The Big Batch Chinese Beef Recipe:

    Big Batch Chinese Beef

    By: Nicky Corbishley
    Big Batch Chinese Beef - A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you're cooking for a crowd!
    5 from 10 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 4 hours hrs 30 minutes mins
    Total Time 4 hours hrs 45 minutes mins
    Course Dinner
    Cuisine Chinese
    Servings 12 servings
    Calories 398 kcal

    Ingredients
     

    • 3 tbsp vegetable oil
    • 2 kg braising beef - chopped into bitesize chunks
    • 5 tbsp plain/all-purpose flour
    • ½ tsp salt
    • ½ tsp pepper
    • 2 large onions - peeled and chopped
    • 6 cloves garlic - peeled and minced
    • 2 tbsp minced fresh ginger
    • 1 tsp Chinese five spice
    • 1 litre beef stock
    • 120 ml dark soy sauce
    • 2 tbsp soft brown sugar
    • 30 button mushrooms
    • 1 tsp chilli flakes - (optional)
    • Sliced spring onions - scallions

    To Serve:

    • Boiled rice

    INSTRUCTIONS
     

    • Preheat the oven to 160c/325f
    • Heat the 1 tbsp of the oil in a dutch oven or large, heavy-based pan. Dredge the chunks of beef in the flour, salt and pepper and fry one third of the beef for 5-6 minutes until golden brown all over. Remove from the pan and place in a bowl. Repeat twice more, until all the beef is seared.
    • Add the onions to the pan and cook on a low heat for a 5 minutes. If the onions are starting to catch (due to crispy bits left in the pan from the beef) add a tablespoon or two of water. Add in the garlic, ginger and five spice and stir though for 30 seconds.
    • Add the beef back to the pan, along with the beef stock, soy sauce, brown sugar and the mushrooms. Bring to the boil, stirring a few times to release any remaining crispy bits from the bottom of the pan. Place a lid on the pan and cook in the oven for 3-4 hours – stirring a couple of times during cooking - until the meat begins to fall apart. You can add a little more water or beef stock if it starts to look too dry. Alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours, or, you could cook on a low heat, on the hob, with the lid on for 2-3 hours.
    • Serve with boiled rice and top with chilli flakes if you like, and some thinly sliced spring onions. I like to serve this with some green veg too - such as stir-fried broccoli or bok choy.

    ✎ Notes

    Nutrition info is for one serving of this recipe, and does not include serving suggestions of rice or green veg.

    Nutrition

    Calories: 398kcalCarbohydrates: 10gProtein: 50gFat: 16gSaturated Fat: 7gCholesterol: 130mgSodium: 888mgPotassium: 767mgFiber: 1gSugar: 4gVitamin A: 100IUVitamin C: 3.9mgCalcium: 35mgIron: 5.1mg
    Keywords Any Time Of the year, autumn, Chinese New Year, dinner party, Fall, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    If you’ve tried my Chinese Beef recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
    You can also follow me on INSTAGRAM, FACEBOOK, PINTEREST, and TWITTERto see what I’m up to in the kitchen, what recipes i’m loving, and of course YOUTUBE to see our latest recipe videos!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Alison says

      September 08, 2023 at 7:38 am

      Is the dark soy sauce in the USA the same as Aus? I’ve got this cooking and mine is seriously black. Looks nothing like the picture. I’m thinking regular soy sauce would have been better.

      Reply
    2. msodag says

      March 15, 2023 at 10:38 am

      5 stars
      Big Batch Chinese Beef is big batch on flavour. Easy to prepare. The aroma around the kitchen is, well, Scrumptious! We eat this meal once a fortnight.

      Reply
    3. anna says

      October 23, 2022 at 11:22 am

      Hi
      What are quantities for 4 people please?

      Hoping to cook today.

      many thanks

      Anna

      Reply
    4. Lynsey says

      June 14, 2021 at 2:18 pm

      5 stars
      Oh my god, this dish was Amazing !!! Found it by accident looking for beef Goulash! It literally was gobbled down when served up!! Only made a small batch , but I reckon if I make a big batch there will still be no leftovers . Thoroughly recommend

      Reply
    5. Michelle says

      March 21, 2021 at 3:53 pm

      This is my second time of making this yummy dish. Melt in the mouth beef with loads of flavours. What's not to like.

      Reply
    6. Lisa Kelly says

      August 16, 2020 at 7:51 am

      Hello, this recipe looks lovely. I'm hoping to make it this week. I wanted to ask about what vegetables you suggest would bulk out this dish as well as how strong the flavours are. We like quite a bit of heat in our dishes - how would you suggest stepping up the spice?

      Reply
      • Nicky Corbishley says

        October 01, 2020 at 3:38 pm

        Sorry for the late reply. I hope you enjoyed the recipe. Yes this is quite a mild recipe, so you could certainly add in from fresh chopped chillies or chilli powder.
        I would add in chopped peppers, green beans or chopped courgette (zucchini). Possibly some tenderstem broccoli and/or mangetout (snow peas) could be added in in the last 10-15 minutes for a bit of crunch.

        Reply
    7. Kathryn says

      October 15, 2019 at 8:13 am

      5 stars
      What can I say, but AMAZING. My son's favourite ever dish, a regular on our recipe rotation.

      Reply
      • Chels says

        January 09, 2020 at 11:47 am

        5 stars
        This is an excellent recipe. Tastes amazing and easy to load it up on veg. I'll be making this very often, thank you!

        Reply
    8. Christina says

      September 01, 2019 at 4:15 pm

      5 stars
      A GREAT TASTY RECIPE....WELL WORTH TRYING I WILL DEFINITELY MAKE IT AGAIN

      Reply
    9. Jean McMahon says

      August 21, 2019 at 8:21 pm

      5 stars
      Delish! Thanks for sharing.

      Reply
    10. Catriona blanchfield says

      February 24, 2019 at 9:58 am

      Hi there,can this be prepared in full and frozen for say a week?

      Reply
      • Chris Corbishley says

        June 04, 2019 at 4:41 pm

        Hi Catriona,

        Yes this is fine to freeze. Once its cooked, cool, cover and refrigerate/freeze the leftovers. Defrost in the refrigerator overnight, then reheat in a pan until piping hot throughout.

        Thanks

        Chris

        Reply
    « Older Comments

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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