Chiuchow-style Braised Beef

Ingredients

In this adaptation, the original Indonesian Semur is transformed into a Chiuchow-style dish by incorporating Chiuchow cuisine's characteristic flavors and cooking techniques. The use of Chinese five-spice powder, ginger, and dark soy sauce gives the dish a distinct Chiuchow twist. Additionally, the cooking process is adjusted to achieve the desired tenderness and flavors that are typical of Chiuchow-style braised dishes. We alse have the original recipe for Semur, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rock sugar 1 tablespoon rock sugar
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 2 dried chili peppers (optional) 2 dried chili peppers (optional)
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the minced garlic and sliced ginger, and sauté until fragrant.
3. 3.
   Add the beef cubes and brown them on all sides.
4. 4.
   In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, rock sugar, and Chinese five-spice powder until well combined.
5. 5.
   Pour the sauce mixture over the beef and stir to coat the meat evenly.
6. 6.
   Add the beef broth, star anise, cinnamon sticks, and dried chili peppers (if using) to the pot.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. 8.
   Simmer the beef for 2-3 hours, or until it becomes tender and the flavors have melded together.
9. 9.
   Season with salt to taste.
10. 10.
    Serve the Chiuchow-style Braised Beef hot, garnished with chopped green onions.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cutting into cubes to ensure a leaner dish.

Tips & Tricks

• For an extra layer of flavor, marinate the beef cubes in the sauce mixture for 1-2 hours before cooking.
• If you prefer a spicier dish, add more dried chili peppers or sprinkle some chili flakes before serving.
• To achieve a thicker sauce, remove the lid during the last 30 minutes of cooking and simmer uncovered until desired consistency is reached.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Chiuchow-style Braised Beef with steamed rice or noodles to soak up the delicious sauce. Add a side of blanched vegetables, such as bok choy or Chinese broccoli, for a complete and balanced meal.

Presentation advice

Garnish the dish with a sprinkle of chopped green onions to add a pop of color and freshness. Serve it in a deep bowl or on a large platter to showcase the succulent beef and the rich, glossy sauce.