Big Batch Chinese Beef

Big Batch Chinese Beef - A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you're cooking for a crowd!
Course Dinner
Cuisine Chinese
Keyword Any Time Of the year, autumn, Chinese New Year, dinner party, Fall, winter
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 12 servings
Author Nicky Corbishley

Ingredients

  • 3 tbsp vegetable oil
  • 2 kg braising beef chopped into bitesize chunks
  • 5 tbsp plain/all-purpose flour
  • ½ tsp salt
  • 1/2 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:

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.

Nutritional Information

Calories: 398kcal | Carbohydrates: 10g | Protein: 50g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 130mg | Sodium: 888mg | Potassium: 767mg | Fiber: 1g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 3.9mg | Calcium: 35mg | Iron: 5.1mg
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