Chinese

Spicy Braised Beef

Tender beef slow-braised in a rich, aromatic chili-infused sauce. This classic Chinese comfort dish delivers bold heat and deep flavor in every bite.

1h 0m
Medium
4 servings
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Spicy Braised Beef

Story

A hearty dish perfect for family dinners or meal prep. The beef becomes melt-in-your-mouth tender while soaking up all the spicy, fragrant notes from the Sichuan peppercorns and dried chilies.

Ingredients

beef rib or brisket 500g, cut into 2-inch cubes
vegetable oil 3 tablespoons
green onions 3 stalks, trimmed and halved
garlic cloves 4, smashed
onion 1 medium, quartered
fresh ginger 3 slices
dried red chilies 8-10 pieces
Sichuan peppercorns 1 teaspoon
bay leaves 2
star anise 3
black cardamom 1 pod
hawthorn strips 2 pieces (optional, helps tenderize)
light soy sauce 2 tablespoons
dark soy sauce 1 tablespoon
cooking wine 2 tablespoons
sugar 1 teaspoon
salt to taste

Instructions

1

Prep the Beef

Rinse the beef cubes and pat completely dry with paper towels. This step is crucial for achieving a nice sear. Heat 2 tablespoons of oil in a large wok or Dutch oven over high heat until shimmering.

2

Sear the Beef

Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Remove and set aside. Add more oil if needed.

3

Build the Aromatics

Reduce heat to medium. Add the remaining oil, then toss in the dried chilies, Sichuan peppercorns, star anise, bay leaves, and cardamom. Stir for 30 seconds until fragrant. Add garlic, ginger, onion, and green onions. Cook for 2 minutes.

4

Braise the Beef

Return the beef to the pot. Add soy sauces, cooking wine, sugar, and enough water to cover the beef by about 1 inch. Bring to a boil, then reduce to a gentle simmer.

5

Finish Cooking

Cover and cook for 40-45 minutes, stirring occasionally, until beef is fork-tender and sauce has thickened. Season with salt. Discard the whole spices if desired. Serve hot over steamed rice.