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!