Chinese-style Spiced Beef

Melt-in-your-mouth beef chunks that pull apart with a fork, coated in a dark, glossy glaze. Star anise and cinnamon provide a woody depth that highlights the meat's character.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 641
• Protein: 46 g
• Carbs: 24 g
• Fat: 46 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 300 g Carrot ( in thick slices )
• 3 piece Garlic ( crushed )
• 1 piece Onion ( sliced )
• 2 tbsp Peanut oil
• 100 ml soy sauce
• 50 ml rice wine
• 1 tbsp Brown sugar
• 1 tsp five spice powder
• 2 piece star anise
• 1 piece Cinnamon stick
• 1 tsp Ginger ground
• 500 ml Mineral water
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Meat preparation and searing

   Cut the beef chuck into 4 cm cubes. In a cast iron pot, heat the peanut oil. Sear the meat over high heat until a brown, crispy crust forms on all sides.

2. Roasting aromatics

   Add the sliced onion, crushed garlic, grated fresh ginger, star anise, and cinnamon stick. Sauté everything. When the spice aroma becomes intense and the onion is translucent, sprinkle with five-spice powder and ground ginger.

3. Deglazing and adding liquid

   Pour in the rice wine to deglaze the pan. Add the soy sauce and brown sugar. Add mineral water until the meat is just covered. Bring to a boil, then reduce heat to minimum.

4. Slow simmering

   Cover and simmer gently. The meat is ready when the tip of a knife enters it like butter. Add the sliced carrots halfway through cooking so they remain tender but firm.

5. Sauce reduction

   Remove the lid and increase the heat. Let the liquid reduce until it becomes syrupy and generously coats the spoon. The sauce should be shiny and dark.

Chef's tips

• Don't rush the cooking; the meat's collagen is what gives the sauce its sticky, delicious texture.
• If the sauce reduces too quickly, add a splash of water to maintain creaminess.

Storage

Keeps for 3 days in the fridge. Better when gently reheated the next day.