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Photo of Chinese braised beef by WW

Chinese braised beef

PersonalPoints™ per serving
Total Time
3 hr 20 min
20 min
3 hr


Canola oil

1 tbs

Trimmed beef chuck steak

800 g, (Buy 1kg) fat trimmed

Brown onion

2 medium, chopped


2 stick(s), chopped


4 clove(s), crushed

Fresh ginger

2 tbs, finely grated

Sake or Japanese rice wine

½ cup(s), (Shaoxing or chinese rice wine)

Kecap manis

cup(s), (80ml)

Beef stock

1 cup(s), (250ml)


700 g, cut into 3cm pieces

Red capsicum

2 medium, thickly sliced


  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over high heat. Cook beef, turning, in batches, for 8 minutes or until browned. Transfer to a plate.
  2. Cook onion, celery, garlic, ginger and 2 tablespoons water in same pan over low heat for 5 minutes or until softened.
  3. Return beef to dish with wine, kecap manis and stock and bring to the boil. Cover and bake for 2 hours–2½ hours, adding pumpkin and capsicum for the last 45 minutes of cooking, or until beef is tender (if serving 4, see Notes). Serve.


SERVING SUGGESTION: Steamed Asian greens, such as bok choy or choy sum and shelf-fresh Singapore-style noodles. To freeze: Transfer half the mixture to a large airtight container (leave a 2–3cm gap at the top for expansion). Freeze for up to 3 months. Defrost in fridge overnight. Reheat in an ovenproof casserole dish, covered, in an oven preheated to 180°C or 160°C fan-forced for 30 minutes or until hot.