Oil-Free Ginger Braised Beef
Tender beef slow-braised in a savory ginger-soy liquid until meltingly soft. This hands-off method creates deep flavor without any added fat.
Story
This comforting dish relies on the beef's own rendered fat to create richness. The long braising time transforms tough chuck into melt-in-your-mouth tenderness.
Ingredients
beef chuck, cut into 2-inch cubes
2 pounds
fresh ginger, sliced
3 inches
light soy sauce
3 tablespoons
dark soy sauce
1 tablespoon
rice wine or dry sherry
2 tablespoons
rock sugar or brown sugar
1 tablespoon
star anise
2 pieces
bay leaves
2
water
enough to cover beef
green onions for garnish
2 stalks
Instructions
1
Prepare the beef
Rinse beef chunks under cold water and pat completely dry. This step helps achieve better browning and prevents excess moisture from diluting the sauce.
2
Sear the meat
Place beef in a single layer in a cold Dutch oven or heavy pot. Cook over medium-high heat, turning occasionally, until browned on all sides. This builds deep umami flavor. No oil needed—the beef will release its own fat.
3
Add aromatics and liquids
Add ginger slices, star anise, and bay leaves to the pot. Pour in both soy sauces, rice wine, and sprinkle the sugar over the meat. Toss everything together to coat evenly.
4
Braise low and slow
Add water until the beef is just barely submerged. Bring to a gentle simmer, then reduce heat to low. Cover tightly and cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.
5
Finish and serve
If the sauce is too thin, remove the lid and simmer for another 10 minutes to thicken slightly. The sauce should coat the back of a spoon. Garnish with sliced green onions and serve over steamed rice.
