Cosy up with tender, slow-cooked Chinese beef in a rich, savoury sauce flavoured with garlic, ginger and five-spice. This freezer‑friendly curry is ideal for meal prep or a make‑ahead family dinner. Serve over rice or noodles for a comforting, fuss‑free fakeaway at home.
Nicky’s Recipe Notes
I’ve been making this recipe for years. It began as a big family batch cooked for gatherings at my grandad’s house and has since become a regular at home. The recipe below serves four to six people — I usually feed four and freeze two portions. It’s simple to make, freezes well and tastes even better the next day.
- Make‑ahead friendly — prepare and cook in advance, then reheat when you need it. The flavours deepen over time.
- Family favourite — the curry is mild by default, but you can easily add chilli flakes or hot sauce for those who like heat.
- Freezer‑friendly — double the batch and freeze portions for quick weeknight dinners.
- Great for feeding a crowd — scale the ingredients up to suit larger numbers.
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 colour and savoury depth; the brown sugar balances it with a touch of sweetness.
- Braising (stewing) beef is ideal — it becomes meltingly tender after slow cooking. You can also use pork shoulder if preferred.
- Chinese five‑spice is essential for the classic curry flavour, and the garlic and ginger give the sauce a wonderful aromatic base.
Pro Tip
If people at the table have different spice preferences, serve the mild portions first, then add chilli flakes or a dash of hot sauce to the portions for those who want more heat.
🍽️ What to serve it with
- Egg fried rice or fluffy boiled rice
- Stir‑fried noodles
- Garlicky greens or simple steamed vegetables
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Chinese Beef Curry
15 minutes
3 hours hrs 30 minutes mins
3 hours hrs 45 minutes mins
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 (optional)
- Sliced spring onions (scallions)
- Chilli flakes (optional)
Instructions
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Preheat the oven to 160°C / 325°F (fan).
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In a bowl, toss the beef chunks with the flour, salt and pepper to coat.
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Heat the oil in a Dutch oven or heavy‑based pan over medium‑high heat. When hot, add the beef and fry for 5–6 minutes, turning occasionally, until browned all over.
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Turn the heat down to low and add the onion. Cook for about 5 minutes, stirring occasionally, until the onion starts to soften.
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Add the garlic, ginger and five‑spice and stir for 30 seconds until fragrant.
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Pour in the beef stock, dark soy sauce and brown sugar, then add the mushrooms. Bring to the boil, stirring to lift any browned bits from the bottom of the pan.
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Cover with a lid and cook in the oven for 3–4 hours, stirring a couple of times, until the meat is very tender and falling apart. Add a little extra stock or water if the sauce is reducing too much. Alternatively, transfer to a slow cooker and cook on high for 5–6 hours or low for 7–8 hours, or simmer gently on the hob with the lid on for 2–3 hours.
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Serve with rice and prawn crackers, and top with sliced spring onions and chilli flakes if you like.
Notes
Storage & Reheating
Cool the curry 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: Gently warm 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 splash of water or stock if needed to loosen the sauce.
Nutritional information is approximate, per serving and does not include accompaniments.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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This Chinese Beef recipe was first posted in September 2016 and updated in July 2025 with new photos and a few recipe tweaks.
? Frequently Asked Questions
Yes — after browning the beef and sautéing the onions, add all the sauce ingredients to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Yes — double everything, ensure your pan or slow cooker is large enough, and expect a slightly longer initial browning time.
Use an inexpensive braising or stewing cut such as chuck. These cuts have connective tissue that breaks down with long cooking to yield 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
Some links in this post may be affiliate links which help support the site at no extra cost to you. Nutritional information is approximate and can vary depending on ingredients and portion sizes.