Soy Braised Beef
Soy Braised Beef
Ingredients
For the Braised Beef
- 2 pounds chuck steak, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 3 cups beef broth
- 1/2 cup soy sauce
- 4 green onions, chopped, plus more for garnish
- 6 garlic cloves, peeled and smashed
- 2 inches fresh ginger, sliced
- 4 dried red chilies
- 2 star anise, whole pods
- 1 cinnamon sticks
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon five-spice powder
For Serving
- 3 cups white rice, cooked
- 1/2 cucumber, thinly sliced, for garnish
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear on all sides until deeply browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
⏱️ 7 min
- 2
If using a pressure cooker: Transfer the seared beef to the pressure cooker pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Stir to combine.
⏱️ 3 min
- 3
Secure the lid on the pressure cooker and set to high pressure. Cook for 60 minutes. Once cooking is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.
⏱️ 75 min
- 4
If using a stovetop or oven: After searing the beef, return all beef to the pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Bring to a simmer.
⏱️ 5 min
- 5
Cover the pot tightly and reduce heat to low. Simmer on the stovetop for 2 1/2 to 3 hours, or transfer to a preheated oven at 325°F (160°C) and braise for 2 1/2 to 3 hours, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 325
- 6
Carefully strain the contents of the pot, separating the braised beef and solids from the braising liquid. Discard the solids (ginger, garlic, chilies, star anise, cinnamon stick).
⏱️ 5 min
- 7
Transfer the strained braising liquid to a clean saucepan. Bring to a boil over medium-high heat and reduce to a simmer. Cook, stirring occasionally, until the liquid has thickened into a sauce, about 10-15 minutes.
⏱️ 15 min
- 8
To serve, place a portion of cooked white rice in a bowl. Top with several pieces of the braised beef. Drizzle generously with the reduced braising sauce. Garnish with fresh sliced green onions and cucumber slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Braised Beef
For the Braised Beef
- 2 pounds chuck steak, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 3 cups beef broth
- 1/2 cup soy sauce
- 4 green onions, chopped, plus more for garnish
- 6 garlic cloves, peeled and smashed
- 2 inches fresh ginger, sliced
- 4 dried red chilies
- 2 star anise, whole pods
- 1 cinnamon sticks
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon five-spice powder
For Serving
- 3 cups white rice, cooked
- 1/2 cucumber, thinly sliced, for garnish
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear on all sides until deeply browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
⏱️ 7 min - 2
If using a pressure cooker: Transfer the seared beef to the pressure cooker pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Stir to combine.
⏱️ 3 min - 3
Secure the lid on the pressure cooker and set to high pressure. Cook for 60 minutes. Once cooking is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.
⏱️ 75 min - 4
If using a stovetop or oven: After searing the beef, return all beef to the pot. Add the beef broth, soy sauce, chopped green onions, smashed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, brown sugar, and five-spice powder. Bring to a simmer.
⏱️ 5 min - 5
Cover the pot tightly and reduce heat to low. Simmer on the stovetop for 2 1/2 to 3 hours, or transfer to a preheated oven at 325°F (160°C) and braise for 2 1/2 to 3 hours, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 325 - 6
Carefully strain the contents of the pot, separating the braised beef and solids from the braising liquid. Discard the solids (ginger, garlic, chilies, star anise, cinnamon stick).
⏱️ 5 min - 7
Transfer the strained braising liquid to a clean saucepan. Bring to a boil over medium-high heat and reduce to a simmer. Cook, stirring occasionally, until the liquid has thickened into a sauce, about 10-15 minutes.
⏱️ 15 min - 8
To serve, place a portion of cooked white rice in a bowl. Top with several pieces of the braised beef. Drizzle generously with the reduced braising sauce. Garnish with fresh sliced green onions and cucumber slices.
⏱️ 5 min