Cosy up with this tender, slow-cooked Chinese beef curry in a rich, savoury sauce with garlic, ginger and five-spice. Perfect for meal prep or a make-ahead family dinner. This beef curry freezes well and is packed with flavour. Serve it over rice or noodles for a comforting, fuss-free fakeaway at home.
Nicky’s Recipe Notes
I’ve been making this dish for about a decade. It began as a big-batch family meal when everyone used to gather at my grandad’s small house and take turns cooking. I now scale it for four to six people (I usually serve four and freeze two portions). We keep coming back to it because it’s incredibly simple and wonderfully tasty.
- Make-ahead friendly — easy to prepare in advance and reheat; the flavour deepens over time.
- Family favourite — mild by default but easy to spike with chilli flakes or hot sauce for those who like heat.
- Freezer-friendly — make a double batch and freeze portions for quick midweek dinners.
- Great for a crowd — straightforward to double or triple if needed.
Table of Contents
- Nicky’s Recipe Notes
- 📋 Ingredients
- Pro Tip
- 🍽️ What to serve it with
- Chinese Beef Curry Recipe
- ? Frequently Asked Questions
- 🍲 More fantastic Chinese-style favourites
📋 Ingredients
- I use dark soy sauce for a deep, rich sauce. With brown sugar it balances savoury and a hint of sweetness.
- Braising or stewing beef works best; it becomes meltingly tender with slow cooking. Pork shoulder can be substituted if preferred.
- Chinese five-spice is essential for the distinctive curry flavour; garlic and ginger add an aromatic base.
Pro Tip
Serve mild portions first and offer chilli flakes or hot sauce alongside for anyone who wants extra heat. That way everyone gets the level of spice they enjoy.
🍽️ What to serve it with
- Egg fried rice or fluffy boiled rice
- Stir-fried noodles
- Garlicky greens such as bok choy or tenderstem broccoli
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Chinese Beef Curry
Ingredients
- 1 kg (2.2 lbs) braising beef, chopped into bite-size chunks
- 3 tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp oil
- 1 large onion, peeled and roughly diced
- 3 cloves garlic, peeled and minced
- 2 tbsp minced ginger (or ginger paste)
- 1 tsp Chinese five-spice
- 500 ml (2 cups + 1 tbsp) beef stock
- 60 ml (4 tbsp) dark soy sauce
- 2 tbsp soft brown sugar
- 200 g (7 oz) mushrooms, thickly sliced
To Serve:
- Egg fried rice or boiled rice
- Prawn crackers
- Sliced spring onions (scallions)
- Chilli flakes (optional)
Instructions
- Preheat the oven to 160°C / 325°F (fan).
- Place the beef in a bowl with the flour, salt and pepper and toss to coat.
- Heat the oil in a Dutch oven or large, heavy-based pan over medium-high heat. Add the beef and fry for 5–6 minutes, stirring occasionally, until golden all over.
- Turn the heat down to low and add the onion. Cook for about 5 minutes until it begins to soften.
- Add the garlic, ginger and five-spice and stir for 30 seconds to release the aroma.
- Pour in the beef stock, dark soy sauce and brown sugar, then add the mushrooms. Bring to the boil, scraping up any browned bits from the base of the pan.
- Cover with a lid and cook in the oven for 3–4 hours, stirring a couple of times, until the meat begins to fall apart. Add a little more water or stock if it starts to dry out.
- Alternatively, transfer to a slow cooker and cook on high for 5–6 hours or low for 7–8 hours, or simmer on the hob with the lid on for 2–3 hours.
- Serve with rice and prawn crackers. Top with spring onions and chilli flakes if you like.
Notes
Storage & Reheating
Cool quickly before refrigerating or freezing.
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a lidded pan on the hob or in the oven at 180°C / 375°F (fan) until piping hot. Stir occasionally and add a few splashes of water or stock if the sauce has thickened too much.
Nutritional information is approximate and based on six servings, excluding accompaniments.
Nutrition
Carbohydrates: 12 g |
Protein: 40 g |
Fat: 13 g |
Saturated Fat: 3 g |
Sodium: 1161 mg |
Fiber: 1 g |
Sugar: 6 g
Nutrition information is automatically calculated and should be used as an approximation.
This Chinese Beef recipe was first posted in September 2016 and updated in July 2025 with new photos and a few tweaks.
? Frequently Asked Questions
Yes. After browning the beef and sautéing the onions, add the sauce ingredients and transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
Yes — double all ingredients and use a suitably large pan. Initial frying may take a little longer due to the increased volume.
Use inexpensive braising/casserole or stewing cuts such as chuck. These have connective tissue that breaks down during long, slow cooking to give tender, flavourful meat.
🍲 More fantastic Chinese-style favourites
Curries
Chinese Chicken Curry
Asian
Vegetable Spring Rolls
Asian
Beef and Broccoli [Quick & Easy]
Asian
Easy Homemade Crispy Duck
Appetizers
Sesame Prawn Toast Recipe
Asian
Chinese Style Curry with Juicy Meatballs
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