This classic Chinese dish features tender beef chuck slow-braised in a rich, savory-sweet sauce known as “hong shao.” The meat becomes fall-apart tender, absorbing the deep flavors of soy sauce, star anise, and ginger. The resulting gravy is thick, glossy, and incredibly flavorful, perfect for spooning over steamed rice or noodles. It&# 226;ÂÂs a comforting, home-style meal that brings warmth to any dinner table. Ideal for family gatherings or a cozy weeknight dinner, this recipe delivers authentic taste with simple ingredients. The balance of salty, sweet, and umami creates a complex profile that pairs beautifully with the earthy notes of the spices.
Red-Cooked Beef With Gravy
Description
This classic Chinese dish features tender beef chuck slow-braised in a rich, savory-sweet sauce known as "hong shao." The meat becomes fall-apart tender, absorbing the deep flavors of soy sauce, star anise, and ginger. The resulting gravy is thick, glossy, and incredibly flavorful, perfect for spooning over steamed rice or noodles. It&# 226;ÂÂs a comforting, home-style meal that brings warmth to any dinner table. Ideal for family gatherings or a cozy weeknight dinner, this recipe delivers authentic taste with simple ingredients. The balance of salty, sweet, and umami creates a complex profile that pairs beautifully with the earthy notes of the spices.Ingredients
Directions
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Blanch the beef cubes in boiling water for 3 minutes, then drain and rinse with cold water to remove impurities.
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Heat oil in a large pot or Dutch oven over medium heat. Add sugar and stir until it melts and turns amber in color.
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Add the drained beef cubes to the pot and stir-fry until coated with the caramelized sugar and slightly browned.
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Add scallions, garlic, ginger, star anise, and cinnamon stick. Stir-fry for 1 minute until fragrant.
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Pour in Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to combine.
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Add enough hot water to cover the beef by about an inch. Bring to a boil.
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Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is very tender.
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Remove lid, increase heat to medium-high, and simmer until the sauce reduces and thickens to a glossy gravy.
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Discard the star anise and cinnamon stick. Adjust seasoning with salt if needed.
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Serve hot over steamed rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 110mg37%
- Sodium 680mg29%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 52g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For deeper flavor, marinate the beef in the soy sauces and wine for 30 minutes before cooking.
Rock sugar provides a glossy sheen and milder sweetness; brown sugar is a suitable substitute.
This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ensure the beef is cut into uniform cubes for even cooking.
