Chinese Braised Beef

A pinch and a punch for the first of the month!

Today marks several things!

It's April Fools Day, and it's also the end of daylight savings for us down here in the southern hemisphere. The days will now start to get shorter, and colder. For me though, the most important thing about today is that it's the start of the countdown to my trip! Only 20 days to go!!

After the horrible summer (or should I say lack of summer) that we have had here in Sydney, it's hard to believe looking out the window at the glorious sunny day we have today, that winter is just around the corner. So good bye summer, thanks for nothing!

It's time to turn our thoughts to autumn. Our meals will start to change, the BBQs will become less frequent, and soups and stews will start making appearances at our table. I made this stew just recently, and it was a lovely change from the usual. The flavours were fantastic. In fact it was so good, that "The Darlings" gobbled it all up, and left none for DH (who was late home this particular night - that will teach him!).

So if you are looking for something a little different from your usual beef stew, give this a try - you will not be disappointed.

Chinese Braised Beef
Recipe by Valli Little


Serves 4
2 tbs plain flour
1 tsp five spice
1kg chuck steak, cut into 5cm pieces *
1/4 cup peanut or sunflower oil
1 onion, finely chopped
4 cloves garlic, sliced
3cm piece of ginger, peeled, grated
1/2 bunch spring onions, finely chopped
1 long red chilli, seeds removed, finely chopped
50g Chinese rock sugar, or brown sugar
1/4 cup shaohsing Chinese rice wine
1 cinnamon quill
1/4 cup dark soy sauce
1 liter beef stock
2 tbs peanut butter
2 tbs hoi sin sauce
Preheat oven to 180 degrees.
Combine the flour and five spice powder with 1 teaspoon of salt. Coat the beef in the flour mixture, shaking off and reserving any excess flour.

Heat 2 tablespoons on the oil in a large flameproof casserole dish over medium high heat. In batches, cook the beef, turning for 3-4 minutes until browned all over. Remove for the pan and set aside.

Add the remaining tablespoon of oil to the pan and cook the onion, stirring for 1-2 minutes until softened. Add the garlic, ginger, spring onions and chilli, then cook, stirring for a further minute. Stir in the reserved flour mixture with the sugar, rice wine, cinnamon, soy sauce, beef stock, peanut butter and hoi sin sauce. Return the beef to the pan, then increase the heat to medium high and bring to the boil. Cover and transfer to the oven. Bake for 2 hours, or until the beef is tender.

Serve with steamed asian greens, and rice.

* I actually increased the beef to about 1.5kg and there was plenty of sauce even with extra meat.

The smell of this dish is wonderful. Make sure you get in quick, because I can guarantee you there will be no leftovers!