Click the button above for video!


Asian Braised Beef



This recipe was delicious.  I’m not sure why I get a little intimidated cooking with beef, so I was happy how good this recipe was.  I served it over rice.








  • Servings: 3-4
  • Difficulty: Intermediate
  • Print

Asian Braised Beef


Olive Oil

  • 2 1/2 pounds of Beef Chuck, cut up in large chunks
  • Salt and Pepper
  • 1/4 cup Flour
  • 3 tsp 5 Chinese Spice
  • 6 cloves Garlic, chopped
  • 1 Tbsp Fresh Ginger, minced
  • Few Red Pepper Flakes, about 1/2 tsp
  • 4-5 Green Onions, diagonally sliced
  • 2 cups Beef Broth, add more if desire for more sauce
  • 1/2 cup Soy Sauce
  • 1/4 cup Sherry or several tablespoons of Rice Vinegar
  • 1 Tbsp Brown Sugar, or more if desired
  • Garnish with chopped Parsley or Chives


  • Preheat the oven to 275 degrees.  
  • In a bowl add the flour, salt and pepper and spice and stir until combined. Dredge the beef chunks in the flour until well coated.  Place on a plate.
  • In a large oven proof pan, drizzle oil to cover the whole bottom of the pan until hot.  Add the pieces of beef to the pan.  Sear on all sides until slightly brown.  Make sure not to over crowd the beef pieces, (you’ll be steaming beef more than searing it).  You may need to cook the beef in batches.   When finished, remove the beef.
  • Into the hot pan, add a little more oil if needed, turn down the heat to medium low, add the garlic, ginger, red pepper flakes and white part of the green onions.  Cook until aromatic, a few minutes.  Add the sherry and scrap the delicious bits and pieces from the pan.  Cook until  the sherry has cooked down slightly.  Add the beef broth, soy sauce and brown sugar.
  • Add the beef back into the pan.  There should be enough liquid for the beef to continue to cook in.  Add a little more beef broth if needed.  Cook for about 2 hours until the meat is done and easily pulls apart with a fork.
  • Serve over rice and sprinkle with parsley or chives. 

Enjoy … gathering around the table with family and friends.