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Slow roasted Chinese beef


Slow roasted Chinese beef

Serves 2, 1.5 syns per portion on EE (and red if you omit the rice)

350g braising beef

5 spring onions, chopped

1 garlic clove, peeled & sliced

Half an inch of grated ginger

1 red chilli, sliced

1 tsp Chinese 5 spice

1 half star anise (optional)

1 tbsp brown sugar (2.5 syns)

2 tbsp rice wine vinegar

1 tbsp soy sauce

Heat the oven to 150C/fan 130C/gas 2. Put all the ingredients , making sure to reserve a little of the chilli and spring onion. Add 150ml water, stir well then put on a lid. Cook in the oven for 2-2 1/2 hours until the meat is meltingly tender. If you want the sauce a little thicker, scoop out the meat and boil hard for 5 minutes. Sprinkle the reserved chilli & spring onion on top to serve.

Serve with bok choi or greens and steamed rice.
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This is in my oven as we speak, 'cept with pork instead of beef and no spring onion as I didn't have any so used a normal onion.


the brown sugar will add a depth of sweetness that you wont get from sweetner/white sugar, its like slightly caramel in taste.

U could try it with sweetner though? It will make it sweet, just not as deep

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