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chinese braised beef

Chinese Braised Beef – Authentic Cantonese Style

Braised beef stew is a very classic Cantonese dish. The dishes in generally appear at festive banquets. The stew had deep colors and rich flavors. It is a dish won’t easily be forgotten.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Servings 3


  • 1500 g beef brisket
  • White radish
  • 25 g Chu Hou Paste
  • 15 g Cooking wine
  • 10 g Doubanjiang
  • 15 g Light soy sauce
  • 15 g Oyster sauce
  • 10 g White sugar
  • 8 g Salt
  • 5 g Soy sauce
  • 1 Green Onion
  • Small piece of ginger and a few cloves of garlic


  • The meat is washed and cut into large pieces of 4-5 cm.
  • Cut green onion, ginger, and garlic into small pieces.
  • Wash and peel the radish, cut into large square pieces.
  • Blanch beef, ginger, and green onions. Remove it after about 2 minutes and separate the ginger and green onion from the beef.
  • Pour a little oil into the pot. On low heat, stir fry doubanjiang for 10 seconds, add the Chu Hou Paste and stir-fry. Using the picture below as a reference, fill the pot with water and bring and the heat up.
  • After the water begins to boil, add the blanched beef, cooking wine, light soy sauce, oyster sauce, sugar and all spices.After boiling a few minutes, transfer to another new pot.
  • Put a good amount of oil in the pot, put the ginger, green onion and garlic, stir-fry (do not fry for too long).
  • Pour the fried ginger and green onion into the beef, stir well, bring to a boil over high heat, turn the heat down to low and then cover and simmer for two hours, try to keep the lid slightly cracked open.
  • In the last 20 minutes of the beef stew, add the radish and simmer for 20 minutes.
  • You can eat it as is, or you can add your favorite vegetables such as cabbage, spinach, etc., and cook for a few minutes.