Ingredients

  • Serves 1 person
  • 2.5 g honey

  • 4 g chu hou (soybean garlic) paste

  • 2 g fish sauce

  • 4 g + 3 g hoisin sauce

  • 3.5 g rice cooking wine

  • 200 g beef blade (cubed 3 cm x 3 cm)

  • 3.5 g + 2.5 g rice bran oil

  • 0.2 g star anise

  • 0.1 g bay leaf (dry)

  • 3 g + 3 g garlic (minced)

  • 2 g + 1 g ginger root (minced)

  • 60 g daikon (white radish) (peeled and cubed 3cm x 3cm)

  • 1 g dried orange peel

  • 1 g + 3 g soy sauce

  • 60 g hong kong kai lan

  • 60 g carrot (julienned)

  • 3 g + 6 g spring onion (sliced)

  • 200 ml water

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Recipe Courtesy of
Asian Food Network

Cantonese Braised Beef

Tuck into a braised beef bowl made with classic Cantonese flavours of hoisin sauce, chu hou paste (soybean garlic paste) and a pop of veggies. It gets its crunch from clean, sweet daikon, carrots and peppery spring onions that brighten up this warm beef bowl. Now all you need is bowl of rice for a satisfying and healthy meal that’s made in under half an hour. If you're looking to cut carbs though, no accompaniments are needed.
  • Easy
  • 20 min
  • 10 min
  • 15 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 20 min
  • 10 min
  • 15 min

Instructions

  1. Preparing the sauce and beef

    • In a mixing bowl, combine honey, Chu Hou paste, fish sauce, 4g Hoisin sauce, rice cooking wine and set aside.
    • Heat up a saucepan of water, blanch the beef in simmering water for 1 minute and strain. Set aside.
    Preparing the sauce and beef


  2. Cooking the beef

    • In pot with medium heat, add in rice bran oil and lightly sauté star anise, bay leaf, 3g garlic and 2g ginger until fragrant.

    • Toss in cubed radish, orange peel, beef blade, 1g soy sauce and the prepared sauce. 

    • Add water and cover the pot with lid.    

    • Simmer on medium low heat for 1-2hours.  

    • Turn off heat when beef is tender.

    • Place braised meat and vegetables onto your serving plate.

    Cooking the beef


  3. Cooking the vegetables

    • Heat 2.5g rice bran oil in a pan, add 3g garlic and 1g ginger and fry until fragrant.

    • Toss in Kai Lan and carrot and stir for 1-2 minutes on medium or until vegetables are cooked.  

    • Add soy sauce and hoisin sauce, stir for about 1 min.

    • Remove and place onto a serving plate



Plate and Serve!

Garnish with chopped spring onions and serve.

Plate and Serve!

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Ingredients
  • Serves 1 person
  • 2.5 g honey

  • 4 g chu hou (soybean garlic) paste

  • 2 g fish sauce

  • 4 g + 3 g hoisin sauce

  • 3.5 g rice cooking wine

  • 200 g beef blade (cubed 3 cm x 3 cm)

  • 3.5 g + 2.5 g rice bran oil

  • 0.2 g star anise

  • 0.1 g bay leaf (dry)

  • 3 g + 3 g garlic (minced)

  • 2 g + 1 g ginger root (minced)

  • 60 g daikon (white radish) (peeled and cubed 3cm x 3cm)

  • 1 g dried orange peel

  • 1 g + 3 g soy sauce

  • 60 g hong kong kai lan

  • 60 g carrot (julienned)

  • 3 g + 6 g spring onion (sliced)

  • 200 ml water

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