Chinese braised beef and mooli stew
Tender beef shin and sweet, soft mooli in a glossy ginger and star anise gravy. Lovely over rice.
- Time2 hr 45
- LevelEasy
- Costabout £4.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the vegetable oil in a heavy pan over a high heat. Brown the beef in two batches for 4 minutes each, until deep golden. Lift out onto a plate.
8 min - 2
Add the ginger, garlic and half the spring onions to the pan and stir for 1 minute. Pour in the sherry and let it bubble for 30 seconds, scraping up the brown bits.
1 min 30 s - 3
Return the beef and add the star anise, cinnamon, tamari and water. Bring to the boil, then cover and simmer very gently for 1 hour 30 minutes, until the beef is nearly tender.
90 min - 4
Add the mooli, cover again and simmer for 30 minutes, until it is soft and see through at the edges.
30 min - 5
Cook the rice following the packet instructions.
- 6
Mix the cornflour with 2 tablespoons cold water and stir into the stew. Simmer for 2 minutes until glossy. Stir in the sesame oil, scatter with the remaining spring onions and serve over the rice.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.