Braised Chinese Beef Stew

Braised Chinese Beef Stew


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Cooking this braised Chinese beef stew make take a while, but the results are worth it! Other than the taste, the best part of this recipe is how simple it is to throw everything into one pot. Who doesn't like an easy clean up?

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Time needed

20 min preparation + 2.5 hour cooking

Serving Size / Yield

. .


  • 3 lbs. beef brisket
  • 4 T. peanut oil
  • 3 T. hoisin sauce
  • 4 T. shaoxing wine
  • 4 T. soy sauce
  • 1 T. garlic
  • 1 star anise
  • 1 tsp. peppercorns
  • 1 tsp. Chinese five spice powder
  • 2 tsp. sugar
  • 6 C. water
  • 1 1/2 radish

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Trim away the outer layers of fat. Cut the meat into 1½ inch strips, then cut the strips into cubes.
Brown the meat on all sides in a wok over a high flame in three tablespoons of oil, Set it aside.
Add the remaining sauce ingredients. Bring them to a boil.
Add the beef to the sauce, reduce the heat to a simmer, cover the wok, and braise the beef for two hours. After one and half hours, add the roll-cut radish.
Cook for 30 more minutes, until both the beef and radish are tender.
Serve the stew immediately.

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