Chinese-style Spiced Beef
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 300 gCarrot (in thick slices)
- 3 pcGarlic (crushed)
- 1 pcOnion (sliced)
- 2 tbspPeanut oil
- 100 mlsoy sauce
- 50 mlrice wine
- 1 tbspBrown sugar
- 1 tspfive spice powder
- 2 pcstar anise
- 1 pcCinnamon stick
- 1 tspGinger ground
- 500 mlMineral water
- 20 gFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Better when gently reheated the next day.
