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Chinese Five Spice Braised Beef


This recipe showcases The Spice Peddler's Chinese 5 Spice Powder. Serves 6.


3 - 4 tablespoons olive oil

6 garlic cloves, thinly sliced

1 bunch spring onions, thinly sliced

1 red chilli, de-seeded and sliced

1.5kg beef ribs

2 tablespoons plain flour

1 teaspoon Spice Peddler's Chinese 5 Spice Powder

Salt and Pepper to season

2 teaspoons brown sugar

3 tablespoons Chinese cooking wine or dry sherry

3 tablespoons dark soy sauce, plus a little extra to serve

500ml beef stock


Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate.

Toss the beef in the flour (seasoned with salt and pepper) add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly

Add the five-spice, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits.

Heat oven to 150C/fan 130C/gas 2

Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through.

The meat should be very soft, and any sinewy bits should have melted away. Season with more soy.

Serve with steamed rice and bok choi.

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