Big Batch Chinese Beef – A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you’re cooking for a crowd!
I’m always looking for meal that I can make in bulk.
Every other Sunday, the family gathers at my grandad’s house and we all squash in around the table in his kitchen. The kids have their own mini table – all set with a tablecloth and food garnishings (like the adult table), and we probably make enough noise to make his neighbours dread Sundays!
Tea at grandad’s has been a thing since I was a little girl. My grandad used to make a big buffet with piles of buttered bread, meat, pork pies plus homemade fruitcake and scones. It’s not quite as easy nowadays for him to cook for so many people, so we take turns, bringing food for everyone to share.
I live about 90 minutes drive away, so I find it easier to make something at home, then heat it up when I arrive. This means stews and casseroles are a definite favourite.
Chinese beef was my latest meal – served up with piles of fluffy white rice, chopped up spring onions, chilli flakes and some freshly chopped chillies for those that like a bit of heat.
We all love this one – my grandad and the kids without the chillies, and everyone else with the chillies. I served it with some green veg – stir-fried broccoli and bok choy for a bit of added crunch too.
Two kgs of beef cooked over the course of three hours, gone in 10 minutes flat!
- 3 tbsp vegetable oil
- 2kg braising beef, chopped into bitesize chunks
- 5 tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- 2 large onions, peeled and chopped
- 6 cloves garlic, peeled and minced
- 2 tbsp minced fresh ginger
- 1 tsp Chinese five spice
- 1 litre (4 cups plus 3 tbsp) beef stock
- 120ml (1/2 cup) soy sauce
- 2 tbsp soft brown sugar
- 200g (approx 30) button mushrooms
- 1 tsp chilli flakes (optional)
- Sliced spring onions (scallions)
- Preheat the oven to 160c/325f
- Heat the 1 tbsp of the oil in a dutch oven or large, heavy-based pan. Dredge the chunks of beef in the flour, salt and pepper and fry one third of the beef for 5-6 minutes until golden brown all over. Remove from the pan and place in a bowl. Repeat twice more, until all the beef is seared.
- Add the onions to the pan and cook on a low heat for a 5 minutes. If the onions are starting to catch (due to crispy bits left in the pan from the beef) add a tablespoon or two of water. Add in the garlic and five spice and stir though for 30 seconds.
- Add the beef back to the pan, along with the beef stock, soy sauce, brown sugar and the mushrooms. Bring to the boil, stirring a few times to release any remaining crispy bits from the bottom of the pan. Place a lid on the pan and cook in the oven for 3-4 hours – stirring a couple of times during cooking - until the meat begins to fall apart. You can add a little more water or beef stock if it starts to look too dry. Alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours, or, you could cook on a low heat, on the hob, with the lid on for 2-3 hours.
- Serve with boiled rice and top with chilli flakes if you like, and some thinly sliced spring onions. I like to serve this with some green veg too - such as stir-fried broccoli or bok choy.