Sichuan-style Chinese braised beef, also known as Hóngshāo niúròu, is a typical Chinese dish with an intense, spiced flavor.
A recipe based on slow-braised beef, dark soy sauce and spices such as ginger, cinnamon and cloves, which yields extremely tender meat and a rich, enveloping sauce. Over time
I have shared many Asian dishes, from simpler preparations to more elaborate ones, such as kimchi, dumplings, baozi, almond chicken and many others which you can find on the blog.
Finally I’ve decided to offer you another irresistible comfort food, a dish with an intense flavor and dark red color, which has much in common with the better-known hóngshāoròu. In particular we find here the use of dark soy sauce and long cooking times, essential to obtain meat so tender it melts in the mouth, wrapped in a thick and flavorful sauce.
Chinese red braised beef has many variations, which differ both in the spices used and in how it is served; so don’t be surprised if you find hundreds of different recipes online. For this reason I chose to prepare a version more familiar to me, using what I had at home, while trying to stay as faithful as possible to the spirit and flavor of the original recipe.
Traditionally this dish is served with noodles, but I can reveal that it is equally delicious when accompanied by pilaf rice and, in my case, it was a big hit with my children.
So follow me in the kitchen and I’ll show you how to make a delicious braised Chinese beef! But first, don’t forget to take a look at my Facebook page and my Instagram profile.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients to make Chinese braised beef or Hóngshāo niúròu
- 1 2/3 lb beef (Choose a tender cut with a balanced amount of fat. Ideal choices are chuck or blade.)
- to taste olive oil
- 1 cinnamon stick (Or about 2–3 teaspoons ground cinnamon)
- 4 cloves (whole) (Or ground)
- to taste pepper (Sichuan red peppercorns)
- 2 cloves garlic (Finely chopped)
- 1 onion (Large, chopped)
- 2 oz fresh ginger (Peeled and julienned)
- Half cup white wine (Or Chinese cooking wine (Shaoxing))
- 2 star anise (Or 1 teaspoon ground)
- 3 tablespoons brown sugar
- 2 teaspoons cornstarch
- 4 tablespoons soy sauce (If available, you can replace one tablespoon of regular soy sauce with one tablespoon of dark soy sauce for color)
- 1 tablespoon tomato paste (To add color)
- 1 7/8 cups pilaf rice (For 4 people)
Tools
- Pan
Steps to make Chinese braised beef or Hóngshāo niúròu
Start by cutting the meat into cubes approximately 1 5/8 inches per side, and pat them dry thoroughly with paper towels.
Heat olive oil in a large pan, and as soon as it’s hot, add the beef cubes. Make sure each side of the cubes is well seared before removing the meat from the pan.
Chop one large onion (or two medium) and add it to the oil and meat fat in the pan (add more oil if you deem it necessary). Let it cook for 3–4 minutes before adding the chopped ginger and garlic.
Pour in half a cup of cooking white wine and add the beef cubes back to the pan.
Add the cinnamon, star anise, cloves, pepper, soy sauce, and brown sugar, and mix everything well.
Finally add the tomato paste, and let everything cook for at least 40 minutes with a lid (ideally up to 1.5 hours, until the meat is tender). If necessary, add water to the pan as it evaporates. Once ready, dissolve 2 teaspoons of cornstarch in 1 tablespoon of water and stir it into the cooking liquid to thicken it.
If you prefer, you can prepare pilaf rice as a side for the meat (find the recipe at this link). Your braised beef is finally ready. Enjoy!
Storage notes and tips
Chinese braised beef (Hóngshāo niúròu) can be stored in the refrigerator for up to 24 hours in an airtight container. Before serving, it is recommended to reheat gently over low heat, adding a tablespoon of water or broth if necessary to restore the creaminess of the sauce. As is often the case with braised dishes, it tastes even better the next day because the spices have more time to meld.
To obtain tender and juicy meat it is important not to rush the cooking times: the heat should be low and steady, allowing the beef to cook slowly and absorb all the flavor of the soy sauce and spices.
This Sichuan-style braised beef recipe lends itself to many interpretations:
if you like spicier flavors, add dried chili or chili oil;
for a milder version, slightly reduce the strongest spices;
instead of noodles, serve it with pilaf rice or jasmine rice, perfect for collecting the rich, aromatic sauce.
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FAQ (Questions & Answers)
What is Chinese braised beef?
Chinese braised beef is a typical Asian dish made with beef slowly cooked in dark soy sauce, spices and aromatics until it becomes extremely tender and full of flavor.
Is Chinese braised beef spicy?
It depends on the version. This Sichuan-style braised beef recipe has an intense, spiced taste but is not overly spicy. You can increase or decrease the heat by adding or removing chili.
Which cut of beef should I use for Chinese braised beef?
For a soft and juicy result it is recommended to use cuts suitable for long cooking, such as chuck, brisket or shank, which are perfect for absorbing the sauce during braising.
What to serve with Chinese braised beef?
Traditionally Chinese braised beef is served with noodles, but it is also excellent accompanied by pilaf rice or jasmine rice, ideal for soaking up the thick, fragrant sauce.
Can I prepare Chinese braised beef in advance?
Yes, Chinese braised beef can be prepared in advance and stored in the refrigerator. In fact, it is even better the next day, because the flavors continue to meld.
