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, savory Asian condiment and spice mixture.😋
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What is Asian Braised Beef?
Asian Braised Beef Ingredients
- Boneless Chuck Roast: Provides the main protein base for the dish. Chuck roast is well-marbled and becomes tender when slow-cooked.
- Peanut Oil or Avocado Oil: Used for searing the meat, adding flavor, and preventing it from sticking to the pot.
- Ginger: Adds a spicy, aromatic flavor to the dish.
- Garlic: Provides a savory, pungent flavor to enhance the overall taste.
- Star Anise Pods: Contribute a distinctive licorice-like flavor and aroma to the braising liquid.
- Cinnamon Stick: Adds warmth and a subtle sweet-spicy flavor to the dish.
- Shaoxing Wine or Dry Sherry: Acts as a deglazing agent, adding depth and complexity to the sauce.
- Reduced-Sodium Soy Sauce: Provides saltiness and contributes to the savory umami taste.
- Mushroom-Flavored Dark Soy Sauce or Dark Soy Sauce: Adds color and enhances the savory flavor of the sauce.
- Red Pepper Flakes: Adds heat and a touch of spiciness to the dish.
- Sichuan Peppercorns: Introduces a numbing and citrusy flavor to the sauce.
- Oyster Sauce: Enhances the overall savory and umami flavor profile of the dish.
- Light Brown Sugar: Provides a touch of sweetness to balance the flavors.
- Knorr Granulated Beef Bouillon: Adds concentrated beef flavor to the braising liquid.
- Water: Helps create the braising sauce and ensures the meat cooks tenderly.
- Scallions: Separated into whites and greens, they add flavor and freshness to the dish. The whites are sautéed for the sauce, while the greens are used as a garnish.
Tools You'll Need
How to Make Asian Braised Beef
Note: The full instructions are provided in the recipe card below.
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. 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. Add ginger, garlic, star anise, scallion whites, and a cinnamon stick to the pot. 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 the meat is tender and falling apart. If you see that the liquid dries too much, add a little water. Uncover the pot once the meat is tender, 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!!!😋
Substitutions
- Boneless chuck roast: If you can't find chuck roast, you could use another well-marbled cut of beef, such as beef short ribs or brisket.
- Peanut or avocado oil: You could use any neutral-tasting oil with a high smoke point, such as canola or vegetable oil.
- Ginger: If you don't have fresh ginger, use ground ginger instead. Use about 1 teaspoon of ground ginger for every tablespoon of fresh ginger called for in the recipe.
- Star anise: If you don't have a star anise, use Chinese five-spice powder instead. Use about 1 teaspoon of Chinese five-spice powder for every two-star anise pod called for in the recipe.
- Shaoxing wine or dry sherry: If you don't have Shaoxing wine or dry sherry, you could use another type of white wine, rice wine, or chicken or beef broth.
- Mushroom-flavored dark soy sauce or dark soy sauce: If you can't find these types of soy sauce, you could use regular soy sauce instead.
- Sichuan peppercorns: If you can't find Sichuan peppercorns, you could use black peppercorns instead.
- Scallions: Use regular onions or shallots if you don't have scallions.
Variations
- Vegetarian/Vegan: If you want to make a vegetarian or vegan version of this dish, you could substitute the beef with a meatless alternative, such as seitan or portobello mushrooms. You could also use vegetable broth instead of beef broth and omit the oyster sauce.
- Spicier: If you like spicy food, add more red pepper flakes or Sichuan peppercorns to the recipe. You could add other spicy ingredients, such as Thai bird chilies or jalapenos.
- Milder: If you prefer a milder flavor, reduce or omit the red pepper flakes and Sichuan peppercorns.
- Smokier: If you like a smoky flavor, add some smoked paprika or chipotle powder to the recipe.
- Tangier: If you want a tangier flavor, add rice vinegar or lime juice to the recipe.
- Different cuts of beef: Instead of using boneless chuck roast, you could use other cuts of beef, such as short ribs or brisket.
- Different herbs and spices: You could experiment with different herbs and spices, such as thyme, rosemary, or coriander, to create different flavor profiles.
- Different suggestions: Instead of serving the braised beef over rice, you could serve it over noodles or steamed buns. You could also use the beef as a filling for tacos or sandwiches.
How to Serve
- Over rice: The traditional way to serve Asian Braised Beef is over steamed white rice. The rice soaks up the flavorful sauce, making it even more delicious.
- Over noodles: You could serve the beef over noodles, such as ramen or udon, for a heartier meal.
- In a sandwich: You could use the beef as a filling for a sandwich, such as a banh mi. Top the sandwich with pickled vegetables and fresh herbs for flavor.
- In a taco: You could use the beef as a filling for a taco, along with some shredded lettuce, diced tomatoes, and sliced avocado.
- With steamed buns: You could serve the beef with steamed buns, hoisin sauce, and sliced scallions.
- With stir-fried vegetables: You could serve the beef with some stir-fried vegetables, such as broccoli, carrots, and snow peas, for a balanced and nutritious meal.
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.
Tips for Making The Best Asian Braised Beef
- Choose the right cut of beef: Use boneless chuck roast for the best results. It's well-marbled and will become tender and flavorful when braised.
- Brown the beef first: Searing the beef on all sides before braising will add flavor and texture to the final dish. Make sure not to overcrowd the pot and to work in batches if necessary.
- Deglaze the pan: After searing the beef, deglaze the pot with Shaoxing wine or dry sherry. This will help release any browned bits stuck to the bottom of the pot, adding even more flavor to the sauce.
- Use aromatics: Ginger, garlic, star anise, and cinnamon to add depth of flavor to the dish. Saute them for a few minutes before adding the liquids and beef.
- Balance the flavors: The sauce should balance sweet, savory, and spicy. Taste and adjust the seasoning as needed.
- Braise low and slow: The beef should be cooked over low heat for at least 1-½ to 2 hours or until it's fork-tender. Cover the pot to keep the liquid from evaporating too quickly.
- Let the beef rest: Once done, remove it from the heat and rest for a few minutes. This will help the juices redistribute, making the meat more tender and juicy.
- Serve with garnishes: Garnish the dish with sliced scallions and serve over steamed rice or noodles.
FAQ
What is the best cut of beef to use for Asian Braised Beef?
The best cut of beef to use for Asian Braised Beef is boneless chuck roast. It's well-marbled and will become tender and flavorful when braised.
How long should I cook Asian Braised Beef?
You should cook Asian Braised Beef for at least 1-½ to 2 hours or until the beef is fork-tender. Cover the pot to keep the liquid from evaporating too quickly.
Can I make Asian Braised Beef ahead of time?
You can make Asian Braised Beef ahead of time. It can be refrigerated airtight for up to 3 days or frozen for up to 2 months.
How should I reheat Asian Braised Beef?
You can reheat Asian Braised Beef in the microwave or on the stovetop. If the sauce has thickened too much, add a little water or beef broth to thin it out to your desired consistency.
What should I serve with Asian Braised Beef?
You can serve Asian Braised Beef over steamed white rice or noodles or use it as a filling for sandwiches or tacos. You can also serve it with stir-fried vegetables or steamed buns.
Can I make Asian Braised Beef spicy?
You can make Asian Braised Beef spicier by adding more red pepper flakes or Sichuan peppercorns to the recipe.
Related Recipes:
- Beef Stew with Carrots and Sweet Potatoes
- The Best Beef Milanese “Milanesa de Carne”
- Beef Stew with Carrots and Sweet Potatoes
- Classic Homemade Meatballs
Recipe
Easy Asian Braised Beef
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
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.