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Braised Beef in Oyster Sauce

Prep: 25 Mins

Cook: 180 Mins

This delicious dish is a Chinese takeaway classic, you'll never want to order another takeaway after learning how to cook your own.

IngredientsMethod
  • 300g beef brisket or beef shin
  • ½ mooli
  • 6 slices ginger
  • 50g coriander
  • 300ml fresh chicken or beef stock

The Marinade:

  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp yellow bean paste or yellow bean sauce
  • 15 ml Shaoxing rice wine
  • ½ tsp five spice
  • ½ tsp sugar
  • 1 tsp sesame oil
  • ½ tbsp corn flour

Preparation

1. Finely slice the ginger and finely chop the coriander

2. Peel the mooli and cut into large 3 cm chunks

3. Cut the beef shin into large dices, roughly 2cm thick. Massage ‘The Marinade’ ingredients into the beef. Cover and place in fridge for minimum of 1 hour or preferably overnight for best results.

4. Build your wok clock. First your ginger, then your marinated beef, followed by your stock and lastly your mooli

Cooking

5. Heat 1 tbsp vegetable oil in a saucepan on medium-high heat

6. Fry off the ginger and marinated beef in the saucepan, stirring continuously until the beef starts to brown all the way round

7. Prepare your stock, add to the saucepan and bring to boil

8. Cover and allow to simmer on low heat for 2-3 hours

9. 30 minutes before serving, bring the stock to a vigorous boil, and add the large chunks of mooli

10. Garnish with coriander and serve

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  • 300g beef brisket or beef shin
  • ½ mooli
  • 6 slices ginger
  • 50g coriander
  • 300ml fresh chicken or beef stock

The Marinade:

  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp yellow bean paste or yellow bean sauce
  • 15 ml Shaoxing rice wine
  • ½ tsp five spice
  • ½ tsp sugar
  • 1 tsp sesame oil
  • ½ tbsp corn flour

Preparation

1. Finely slice the ginger and finely chop the coriander

2. Peel the mooli and cut into large 3 cm chunks

3. Cut the beef shin into large dices, roughly 2cm thick. Massage ‘The Marinade’ ingredients into the beef. Cover and place in fridge for minimum of 1 hour or preferably overnight for best results.

4. Build your wok clock. First your ginger, then your marinated beef, followed by your stock and lastly your mooli

Cooking

5. Heat 1 tbsp vegetable oil in a saucepan on medium-high heat

6. Fry off the ginger and marinated beef in the saucepan, stirring continuously until the beef starts to brown all the way round

7. Prepare your stock, add to the saucepan and bring to boil

8. Cover and allow to simmer on low heat for 2-3 hours

9. 30 minutes before serving, bring the stock to a vigorous boil, and add the large chunks of mooli

10. Garnish with coriander and serve

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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