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David W Gray: "Very tasty, meat tender as heaven. The aromatic a…" Read More
15Ingredients
25Minutes
600Calories
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Ingredients
US|METRIC
12 SERVINGS
- 3 Tbsp. vegetable oil
- 2 kilograms braising beef (chopped into bitesize chunks)
- 5 Tbsp. all purpose flour (plain/)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 onions (large, peeled and chopped)
- 6 cloves garlic (peeled and minced)
- 2 Tbsp. fresh ginger (minced)
- 1 tsp. Chinese five-spice
- 1 liter beef stock
- 120 mL dark soy sauce
- 2 Tbsp. soft brown sugar
- 30 button mushrooms
- 1 tsp. chilli flakes (optional)
- scallions (Sliced spring onions)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat20g100% |
| Trans Fat0g |
| Cholesterol120mg40% |
| Sodium990mg41% |
| Potassium700mg20% |
| Protein32g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
David W Gray a year ago
Very tasty, meat tender as heaven. The aromatic aroma was delightful. I've made it twice before, with the same result: delicious!
Nat 4 years ago
made this added some broccoli in the last 20 minutes was amazing for so little effort will definitely be a top option on Chinese dinner night
Kramer 6 years ago
Im normally not too impressed with most recipes I find on the internet. However, this recipe is excellent. I ended up making a half batch, and simmering very low for 2.5 hours on top of the stove. I served this over jasmine rice. The meat turned out very tender, and the sauce and seasonings tasted sublime. It was neither too sweet nor too salty. It was a big hit with my family. I also enjoyed the easy food preparation. I'll be making this again very soon, and will be recommending this recipe to others.
joeystyle 6 years ago
What a pleasant surprise! Used beef spare ribs. I generally follow a recipe to the letter the first time I try one. I did use the optional red pepper. Im surprised at the complexity of the flavors considering the simplicity of this dish. I took great care in the browning of the ribs. It makes a delicious sauce to cover your rice with. The only thing I did differently was lower the temp of the oven. 325 brought everything to a furious boil. I feel a gentler simmer at 250 was more appropriate considering the cut of meat i chose. Turned out perfect. At 3 hours it was truly falling apart. Would certainly make it again.