Asian Braised Beef

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 25 min
  • Yield: 6 servings
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2 tablespoons all-purpose flour

1 tablespoon Chinese five-spice powder

Kosher salt and freshly ground black pepper 

3 pounds chuck roast, cut into 1 1/2-inch pieces 

2 tablespoons salted butter 

2 tablespoons olive oil 

2 tablespoons minced ginger 

1 generous tablespoon chili paste 

5 cloves garlic, minced 

1 bunch scallions, sliced, whites and greens separated 

1/4 cup sherry 

3 cups beef broth 

1/4 cup low-sodium soy sauce 

2 tablespoons honey 

3 star anise pods 

2 bay leaves 

Cooked jasmine rice, for serving 


  1. Preheat the oven to 275 degrees F.
  2. Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
  3. Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
  4. To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
  5. Serve over rice, garnished with the reserved scallion greens.
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