- 3 tablespoons vegetable oil
- 2 kilograms braising beef (chopped into bitesize chunks)
- all purpose flour (5 tbsp plain)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 onions (large, peeled and chopped)
- 6 cloves garlic (peeled and minced)
- 2 tablespoons fresh ginger (minced)
- 1 teaspoon five-spice (Chinese)
- 1 liter beef stock (4 cups plus 3 tbsp)
- 120 milliliters soy sauce
- 2 tablespoons soft brown sugar
- 200 grams button mushrooms (approx 30)
- 1 teaspoon chilli flakes (optional)
- spring onions (Sliced, scallions)
|Calories650Calories from Fat480|
|% DAILY VALUE|
|Calories from Fat480|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
SpeedyHomeCook 3 months ago
Was a great recipe! I will definitely be making it again
Kramer 10 months ago
Im normally not too impressed with most recipes I find on the internet. However, this recipe is excellent. I ended up making a half batch, and simmering very low for 2.5 hours on top of the stove. I served this over jasmine rice. The meat turned out very tender, and the sauce and seasonings tasted sublime. It was neither too sweet nor too salty. It was a big hit with my family. I also enjoyed the easy food preparation. I'll be making this again very soon, and will be recommending this recipe to others.
Joanne C. a year ago
They all loved it, so tasty and easy to make
Leesy a year ago
Very nice I think it would be better with green peppers to give it more of a Chinese feel and flavour
Sue W. a year ago
Easy and very tasty. Definitely a keeper!
joeystyle 2 years ago
What a pleasant surprise! Used beef spare ribs. I generally follow a recipe to the letter the first time I try one. I did use the optional red pepper. Im surprised at the complexity of the flavors considering the simplicity of this dish. I took great care in the browning of the ribs. It makes a delicious sauce to cover your rice with. The only thing I did differently was lower the temp of the oven. 325 brought everything to a furious boil. I feel a gentler simmer at 250 was more appropriate considering the cut of meat i chose. Turned out perfect. At 3 hours it was truly falling apart. Would certainly make it again.