Chinese Shredded Beef
This slow cooked Chinese shredded beef is fall apart tender and juicy. Perfect for big batches. Enjoy it in tacos, sandwiches, pasta, rice, and more!
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Servings: 4
Calories: 1413kcal
Ingredients
- 2 kg Beef
- 4 spring onion cut into 10 cm lengths
- 4 slice ginger
- 5 clove garlic
- 2 tablespoon oil
- 2 star anise
- 3-4 bay leaf
- 4 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/3 cup rice wine
- 2 teaspoon sugar
- 4 cup water Add enough water to cover the beef
Instructions
- Sauté ingredients: Heat oil in a large pot and sauté ginger, spring onion, and garlic until fragrant and golden. Set them aside.
- Brown the beef: Add beef to the pot, browning it on all sides to develop a caramelised crust for enhanced flavour.
- Combine ingredients and slow cook: Add all ingredients to the pot, ensuring the beef is fully submerged. Bring to a simmer, cover, and cook on low heat for about three hours.
Notes
- Slice the large beef chunks into smaller pieces, allowing them to meld underneath the sauce.
- You can skip frying star anise and bay leaf, as they may turn bitter if overcooked in oil.
- The slow cooking time depends on the method you choose, whether in a slow cooker or on the stove. Test the tenderness after 2 hours to determine the cooking duration.
- If there's an excess of sauce in the pot after slow cooking, you can raise the heat to evaporate and reduce the liquid.
- You can refrigerate it overnight and reheat it when needed. Alternatively, you can divide it into smaller portions and freeze them for later use.
Nutrition
Calories: 1413kcal | Carbohydrates: 7g | Protein: 94g | Fat: 109g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 46g | Cholesterol: 350mg | Sodium: 1891mg | Potassium: 1644mg | Fiber: 1g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 13mg