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Posted by on Feb 26, 2013 in Beef, Egg-Free, Gluten-Free, Nut-Free, Recipes, Seafood-Free, Soups, Stews & Chilis, Uncategorized | 2 comments

Chinese-Spiced Braised Beef (清燉牛肉) Recipe

Chinese-Spiced Braised Beef (清燉牛肉) Recipe


5 random things:

1) The sun seems so much nicer after a whole morning of pouring rain.
2) I am a little addicted to soy vanilla lattes. I think about it all.the.time.
3) Maldon Salt is hard to come by, but I won’t stop looking.
4) People behave very differently depending on who they are with.
5) Lays chips comes in Sriracha and Chicken & Waffles flavours. No joke.

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This Chinese-Spiced Braised Beef is something I’d make when I know I will be too busy to make dinner the next day. It’s one of those stews that taste even better the next day.

Even though it takes hours on the stove, your hands-on time is really very minimal. And it’s a one pot deal so clean up is quick.

After the hours of braising, the beef brisket gets super tender and the broth is flavourful.

I find it easiest to just boil some noodles and top it off with the stew, then you’re ready to get on with your busy day with a satisfied stomach!

I happened to be having my parents over  for a casual dinner the might I made this, and my dad can’t tolerate spiciness. If it was just for me an Mr. H, I’d add some Sriracha and chili oil to finish. Actually, I did just that the very next day and it was lovely! Enjoy!

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Adapted from Yi Reservation

Chinese-Spiced Braised Beef

Rating: 51

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 6

Calories per serving: 721

Fat per serving: 55.3

Chinese-Spiced Braised Beef

A simple yet flavourful beef stew that is great with noodles!



    For Beef:
  • 3 lb Beef Brisket, cut into 1" slices against the grain
  • 1.5 lb Radish, cut into 1.5" x 1.5" cubes
  • 2 tbsp Oil
  • 5 cloves Garlic, crushed with blade of a knife
  • 4 slices (about 1 1/2 inch) Ginger Root
  • 2 tbsp Soy Sauce
  • 4 tbsp Rice Wine
  • 10g Crystal Sugar, or White Sugar
  • 4 sachets (4 tsp) Powdered Beef Flavour Bouillon (optional)
  • 4 cups Water
  • 1 Scallion, chopped
  • For Dry Spices:
  • 4 pieces Star Anise
  • 1 stick Cinnamon
  • 1 tsp Fennel seeds
  • 2 pieces Cloves
  • 4 Bay Leaves
  • 2 pieces Cardamom


  1. If you have tea filters used for making your own loose leaf teas, place all the dry spices in the filter.
  2. Bring a pot of water to boil and blanch the beef for 5 minutes. Drain and rinse under cold water to stop cooking, drain and set aside.
  3. Heat oil in a pot over medium-high heat, add ginger and garlic and let cook for a minute until fragrant.
  4. Turn heat down to medium and add beef, soy sauce and rice wine. Stir-fry for 3 minutes and add the sachet of dry spices, water and beef bullion. Mix to incorporate and dissolve.
  5. Turn heat up to high and bring to a boil. When it comes to a boil, turn heat down to medium-low and simmer, covered, for 1 hour.
  6. Add radish to the stew and continue to simmer for 2 hours. Skim off excess fat floating on top as desired and adjust seasoning. Remove the sachet of spices and sprinkle chopped scallions to serve.


This recipe is gluten-free if you use gluten-free soy sauce.

Freeze the brisket for 30 minutes ahead of time for ease of slicing.

If you'd like to serve this with noodles, just cook noodles in a separate pot, drain, divide into bowl and top with braised beef and soup.

Feel free to spice this up with some chili oil and sriracha!

Chinese-Spiced Braised Beef Nutrition

Per each of 6 Servings / with bullion

Chinese-Spiced Braised Beef without Bullion Nutrition

Per each of 6 Servings / without bullion

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  1. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i’m already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, About Chinese Recipe

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