Big Batch Chinese Beef

KITCHEN SANCTUARY (6)
SpeedyHomeCook: "Was a great recipe! I will definitely be making i…" Read More
15Ingredients
25Minutes
600Calories

Ingredients

  • 3 tablespoons vegetable oil
  • 2 kilograms braising beef (chopped into bitesize chunks)
  • 5 tablespoons all purpose flour (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 Chinese five-spice
  • 1 liter beef stock
  • 120 milliliters dark soy sauce
  • 2 tablespoons soft brown sugar
  • 30 button mushrooms
  • 1 teaspoon chilli flakes (optional)
  • scallions (Sliced spring onions)
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    US|METRIC
  • 3 tablespoons vegetable oil
  • 2 kilograms braising beef (chopped into bitesize chunks)
  • 5 tablespoons all purpose flour (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 Chinese five-spice
  • 1 liter beef stock
  • 120 milliliters dark soy sauce
  • 2 tablespoons soft brown sugar
  • 30 button mushrooms
  • 1 teaspoon chilli flakes (optional)
  • scallions (Sliced spring onions)
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    NutritionView More

    600Calories
    Sodium41% DV990mg
    Fat74% DV48g
    Protein63% DV32g
    Carbs3% DV9g
    Fiber4% DV1g
    Calories600Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat20g100%
    Trans Fat0g
    Cholesterol120mg40%
    Sodium990mg41%
    Potassium700mg20%
    Protein32g63%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber1g4%
    Sugars4g8%
    Vitamin A2%
    Vitamin C6%
    Calcium4%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    SpeedyHomeCook 5 months ago
    Was a great recipe! I will definitely be making it again
    Kramer a year 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. 2 years ago
    They all loved it, so tasty and easy to make
    Leesy 2 years ago
    Very nice I think it would be better with green peppers to give it more of a Chinese feel and flavour
    Sue W. 2 years 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.