Easy Asian Braised Beef
Inspired by our Paraguayan "Asado a la Olla". This Spicy and Delicious Asian Braised Beef recipe is an Asian spin on traditional "Asado a la Olla" and is incredibly easy to prepare, and they're just as good! It's made with boneless chuck roast and braised in a rich, sweet, and savory Asian condiment and spice mixture.😋
Ingredients
- 4 lbs boneless (well-marbled) chuck roast, cut into 1-½ inches pieces
- ¼ cup peanut oil or avocado oil
- 3 Ginger , minced
- 6 large garlic cloves , minced
- 2- star anise pods
- 1 cinnamon stick
- ¼ cup Shaoxing wine or dry sherry
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 1 tablespoon red pepper flakes
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons oyster sauce
- 1 tablespoon light brown sugar
- 1 teaspoon Knorr Granulated Beef Bouillon
- 2 cups of water
- 1 bunch scallions , sliced, whites and greens separated
Instructions
- Wash the meat and cut it into 1-½ inches pieces. Set aside. Heat the oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the beef to a plate and set it aside.
- To the pot, add ginger, garlic, star anise, scallions whites, and cinnamon stick. Sauté for 2 minutes. Deglaze with the Shaoxing wine, scraping up any bits from the bottom of the pot using a wooden spatula.
- Add all the remaining ingredients above and stir to mix well. Add the seared beef chunks and stir. Bring to medium heat until it breaks to a boil. Cover and cook the Asian braised beef for about 1-½ to 2 hours or until you notice that the meat is tender and falling apart. If you see that the liquid dries too much, add a little water.
- Once the meat is tender, uncover the pot, and turn off the heat. Serve the Asian Braised Beef "Asado a la Olla" over white rice, or try our Delicious Lebanese Rice, garnished with the reserved scallion greens. Enjoy our Asian Braised Beef!!!
Notes
How to Store
The Asian Braised Beef can be refrigerated airtight for up to 3 days. Then, reheat in the microwave until heated through, about 1 to 2 minutes (We recommend covering the Asian Braised Beef with plastic wrap or a microwave slatter shield to prevent any splatter from happening), or on the stovetop, occasionally stirring until heated through.
Make-Ahead
The Asian Braised Beef can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. Transfer the beef to a microwave-safe dish and reheat until heated about 1 to 2 minutes. We recommend covering the Asian Braised Beef with plastic wrap or a microwave splatter shield to prevent any splatter from happening.
Transfer the beef to a saucepan and reheat over medium heat, occasionally stirring until heated. If the sauce has thickened too much after reheating, add a little water or beef broth to thin it out to your desired consistency. It's always a good idea to reheat the beef gently to prevent it from drying out or becoming tough.
How to Freeze
Once the Asian Braised Beef is completely cooled, transfer it to freeze-friendly containers or freezer bags and freeze for up to 2 months. When ready to use, thaw in the refrigerator overnight, then reheat in the microwave or on the stovetop until hot.
Nutrition Facts
Easy Asian Braised Beef
Amount per Serving
Calories
284
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
116
mg
39
%
Sodium
657
mg
29
%
Potassium
748
mg
21
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
40
g
80
%
Vitamin A
308
IU
6
%
Vitamin C
3
mg
4
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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