Braised beef with star anise and five spice

Braised beef with five-spice and star anise

This aromatic braised beef recipe is a perfect midweek dinner full of warming, fragrant flavours, thanks to five-spice, star anise, chilli and soy
  • 60 MINS

    Cooking Time

  • Medium


  • 15 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 444.59 kcal
Protein 45.15 g
Fat 19.44 g

  • 1 Knorr Organic Beef Stock Pot, dissolved into 500 ml boiling water
  • 1 kg beef chuck steak, diced
  • 100 g of Chinese cabbage
  • 125 ml of sherry, or dry white wine
  • 1 handful of coriander, leaves picked
  • 4 spring onions, finely sliced
  • 1 red chilli, finely sliced
  • 1 small red onion, finely sliced
  • 4 garlic cloves, quartered
  • 1 inch piece ginger
  • 1 star anise
  • 1 tsp five spice powder
  • 2 tbsp of spelt flour
  • 2 tsp brown sugar
  • 6 tsp soy sauce, (reduced salt)
  • 2 tbsp of rapeseed oil

  1. Preheat the oven to 150°C/gas mark 2.

  2. Place a large ovenproof casserole-style pot over a medium heat and add half the rapeseed oil along with the onion, ginger, garlic, chilli, star anise and the five-spice. Sweat without colour for approximately 3 minutes (or until just cooked). Remove from the pan and put to one side

  3. Place the diced beef in a large bowl and toss with the spelt flour to coat evenly. Add the remaining oil to the pot and fry off the beef until nice and evenly coloured– you may need to work in batches.

  4. Return the onion and chilli mixture to the casserole with the beef. Add the brown sugar and sherry (or white wine) then bring to the boil. Once boiling, pour in the beef stock and soy sauce. Bring back to the boil.

  5. Place the lid on top of the pot or cover with greaseproof paper and cook in the oven for 60–90 minutes until the meat is soft and tender.

  6. Serve with boiled basmati rice and sprinkle the cabbage, spring onions and coriander over the top to finish.

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