Tuesday, June 28, 2011

Chinese Braised Beef/紅燒牛肉

Chinese Braised Beef is a popular Szechuan dish.  After 1 - 2 hours of slow cooking, the beef absorbs all the good flavour from the sauce and carrots and tastes so tender, juicy, soft and flavourful.  I only use carrots in this dish, however you can add tomatoes to give an extra sweet and sour flavour.  I use chili bean sauce for this dish because I like spicy flavours with beef.  You can use a regular bean sauce if you prefer it less spicy.  This dish is also great to make noodles and I will show you how to make Braised Beef Noodles in an upcoming post.

  • 1 lb lean beef 
  • 1 lb carrots
  • 1½ tbsp olive oil
  • 6 pcs star anise 
  • 1 tsp dried cumin
  • 1 tsp dried cinnamon 
  • 1 tsp caraway seeds
  • 1 tsp dried clove 
  • A few bay leaves
  • A few basil
  • 5 - 6 pcs crystal sugar 
  • Half tsp Sichuan peppercorn
  • 2 tbsp Asian chili broad bean sauce
  • Soy sauce to taste
  • 4 green onion 
  • A few cilantro
  • Half cup garlic 
  • 2 oz sliced ginger slices


  1. Cut the carrots and beef in cubes. 
  2. In a large non-stick saucepan, heat oil over medium heat.  Add all ingredients except beef, carrots and crystal sugar, stirring for about 1 - 2 minutes.  Add beef and cook, stirring, until it's no longer pink, about 4 minutes.  
  3. Add 3 - 4 cups of water and bring to a boil.  Add the crystal sugar and then cover, reduce heat and simmer for about half an hour.  Add carrots and bring to a boil.  Make sure there is enough water to cover all the ingredients.  Cover and then simmer for 1 - 2 hours.
  4. Transfer to a serving plate and garnish with fresh cilantro.  Now enjoy!


  1. Wow this looks delicious and your videos are so helpful! You are so pretty! :)

  2. I agree with Kelly..looks very very good, and full of flavor!

  3. I tried your recipe today for dinner. It was very good. I made some tweaks for those who like it spicy. I used 2 more tsp of chilli broad bean paste. I also toasted cumin seeds before grinding it. I also simmered it for 3 hours so its reduced to a rich broth. Excellent. The meat melts in your mouth.

  4. Hi Kelly, Thank you for sharing your recipe. I have a question. Do you put 1 tsp of dried cinnamon? In your VDO, you didn't put it, but you have it in your list of ingredients on this page.

  5. Hi Kelly,

    This is so amazing. Just wondering why do you put the sugar after adding the water instead of frying the meat in sugar at the beginning? Thank you :D