Chinese braised beef with broccolette

A slight spin on something my uncle likes to make. Of course he usually makes a nice curry soup with the “braising” liquid however in his case its just a nice bodied beef broth. My version is a bit more of a braise and so I like to add some veggies with it since the liquid has a nice and salty flavor. Feel free to add whatever veggies you want or even save the liquid as the base for a nice and tasty soup!

Chinese braised beef

a sweet and savory alternative to your average beef roast


• 1/2 lb beef cut into 1 inch cubes
• 1/3 cup Chinese cooking wine or dry sherry
• 1/3 cup soy sauce
• 1 star anise
• 1 small bay Leaf
• 2 thin slices of ginger
• 3 peppercorns
• 1-2 tsp. Red chili flakes
• 1 piece rock sugar (small)
• 2/3 cup water
• 1 large Clove garlic smashed
• 1 scallion
• 2-3 bunches broccolette


  1. Heat a sauce pan or heavy pot and add some oil. Heat it until it begins to smoke a little then add in beef cooking each side until brown about 1 minute per side.
  2. Remove the beef from the bottom and add in garlic, anise, bay leaf and ginger, toasting for about a minute.
  3. Add in the rest of the ingredients plus the beef back into the pot and cook on high till it begins to boil
  4. Reduce heat to low and let simmer covered for about 1 1/2-2 hours adding water if it reduces too much
  5. After it’s done simmering remove the beef and add in the broccolette boiling it in high for about 5-10 minutes or until nice and tender
  6. Save the liquid to make a nice soup later and serve the broccolette without the juices!


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