Chinese spicy beef stew is a slow-braised dish of tender beef, aromatic spices, and a savory, chili-rich broth, often served with rice or noodles. This version draws on Sichuan flavors, especially doubanjiang and Sichuan peppercorns, while daikon adds a mild sweetness; family and regional versions vary in their vegetables and heat level.
Ingredients
- 3 lb (1.36 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
- 1½ tsp (9 g) kosher salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or peanut oil
- ¼ cup (60 g) doubanjiang, also called chili bean paste; use less for a milder stew
- 1 tbsp (6 g) Sichuan peppercorns
- 4 dried red chiles (about 3–5 g), whole or broken in half
- 1 medium yellow onion (about 200 g), cut into wedges
- 6 garlic cloves (about 18 g), lightly crushed
- 2 inches (5 cm; about 30 g) fresh ginger, sliced
- 2 whole star anise (about 2 g)
- 1 cinnamon stick (about 5 g), roughly 3 inches (7.5 cm) long
- 1 tbsp (12 g) sugar
- ¼ cup (60 ml) Shaoxing wine
- 6 cups (1.42 L) beef stock or water, preferably low-sodium stock
- 2 tbsp (30 ml) regular soy sauce
- 1 tbsp (15 ml) dark soy sauce, optional, for a deeper color
- 1½ lb (680 g) daikon radish, peeled and cut into 1½-inch (4 cm) chunks
- 2 scallions (about 30 g), thinly sliced, for serving
- ¼ cup (10 g) fresh cilantro leaves, for serving, optional
- 1 tsp (5 ml) toasted sesame oil, for serving, optional
Instructions
- Prepare the beef and aromatics. Pat the beef dry with paper towels so it browns instead of steaming. Season it with the salt and black pepper. Slice the onion, ginger, and garlic, and measure the remaining ingredients before heating the pot. Keeping the aromatics ready matters because the paste and spices need only a few minutes in the hot oil.
- Brown the beef. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two or three batches, brown the beef on several sides, about 4–5 minutes per batch. Give the cubes space; crowding cools the pot and makes the beef release liquid. Transfer browned pieces to a plate. The centers will not be cooked through yet.
- Fry the seasonings. Reduce the heat to medium. Add the doubanjiang, Sichuan peppercorns, dried chiles, onion, garlic, ginger, star anise, cinnamon, and sugar. Stir for about 2 minutes, until fragrant and the paste darkens slightly. Keep the paste moving to prevent scorching. Pour in the Shaoxing wine and scrape the browned bits from the bottom of the pot.
- Braise the beef. Return the beef and any plate juices to the pot. Add the stock or water, regular soy sauce, and dark soy sauce if using. The liquid should come close to covering the meat; add a little water if needed. Bring it just to a boil, then reduce the heat to low. Cover with the lid slightly ajar and simmer gently for 2 hours 15 minutes, stirring every 30–40 minutes. Keep the liquid at a quiet bubble rather than a rolling boil, which can make the beef tough and cloudy the broth.
- Add the daikon and finish cooking. Stir in the daikon, cover the pot, and simmer for about 25 minutes, until the radish is tender when pierced and the beef yields easily to a fork. Check a large piece of beef with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; the long braise should take the stew well beyond that temperature. Taste the broth and adjust the salt, soy sauce, or heat. Remove the cinnamon stick and star anise before serving, if you like.
- Serve. Ladle the beef, daikon, and broth into warm bowls. Add scallions, cilantro, and a few drops of sesame oil if using. Put extra rice or noodles on the table to catch the spicy broth.
Tips
- Choose the right beef. Chuck has enough connective tissue to become succulent during a long, gentle braise. Cut the cubes evenly so they finish at about the same time. Lean stew meat can work, but it may be less tender and can dry out if simmered too vigorously.
- Adjust the heat before serving. Doubanjiang varies by brand and can be quite salty as well as spicy. Start with 3 tablespoons (45 g) if you are sensitive to heat, then add more near the end if you want a stronger chile flavor. For a milder bowl, remove the dried chiles before serving; the broth will still have warmth from the paste and peppercorns.
- Shop smart for the paste and wine. Doubanjiang is a fermented broad-bean and chile paste sold at many Asian grocery stores. If you cannot find it, use an equal amount of gochujang plus 1 teaspoon (5 ml) soy sauce as a practical substitute; the broth will be sweeter and less earthy, and it will not have the same fermented bean flavor. Shaoxing wine adds a rounded aroma. Dry sherry is the closest easy substitute; if neither is available, leave it out and use a little extra stock.
- Control salt and texture. Use low-sodium stock because the bean paste and soy sauces contribute plenty of salt. Wait until the end to add more. If the broth seems thin, uncover the pot for the last 10–15 minutes, keeping the heat low; do not thicken it with flour unless you specifically want a gravy-like consistency.
Serving Suggestions
Serve the stew in deep bowls with steamed jasmine rice, which balances the chile and soaks up the flavorful broth. Wheat noodles are another good choice: cook them separately according to their package directions, drain, and divide them among bowls before adding the beef and broth. Keeping noodles separate prevents them from absorbing too much liquid as the stew sits.
For a fuller meal, add a simple green vegetable such as blanched bok choy, gai lan, or spinach. Serve it on the side or briefly wilt it in the hot broth just before eating. A plate of sliced cucumber or a lightly dressed cabbage salad offers a cool, crisp contrast. Put sliced scallions and cilantro out separately so each person can garnish to taste.
Variations
Use potatoes instead of daikon: Substitute 1½ lb (680 g) waxy potatoes, peeled and cut into chunks. Add them for the final 25–30 minutes, checking that they are tender but not falling apart. Potatoes make the broth feel heartier and absorb more of its seasoning. Carrots also work; cut them into thick pieces and add them with the potatoes.
Make it more numbing: Sichuan peppercorns create a citrusy, tingling sensation distinct from chile heat. Lightly toast them in a dry pan for 1–2 minutes, cool, then crush them and stir in a small pinch at the end. For a gentler version, use 1½ teaspoons (3 g) instead of a full tablespoon. Whole peppercorns can be left in the stew, but warn diners or strain them out if you prefer a smoother bowl.
Change the broth style: For a clearer, less rich broth, use water in place of beef stock and keep the same aromatics and soy sauce. For a more substantial meal, add firm tofu during the last 10 minutes of cooking. Avoid adding delicate greens early in the braise; they lose their color and texture. Regional and household versions differ, so treat the vegetable and spice amounts as adjustable rather than fixed rules.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The stew keeps for 3–4 days in the refrigerator. The broth may develop a layer of fat as it chills; remove some of it with a spoon if you prefer a lighter bowl. Store noodles separately so they do not swell and soften in the broth.
For longer storage, freeze the cooled stew in meal-sized airtight containers for up to 3 months for best quality. Thaw it overnight in the refrigerator rather than on the counter. Reheat on the stovetop over medium-low heat, stirring occasionally, until the beef and broth reach 165°F (74°C); check with a food thermometer. Add a splash of water or stock if the broth has reduced. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring partway through and checking that it reaches 165°F (74°C) throughout.
Frequently Asked Questions
What does doubanjiang taste like?
Doubanjiang is a salty, savory fermented bean paste with chile heat. Its depth gives this stew much of its characteristic flavor. It is usually sold in jars or tubs at Asian grocery stores; check the label because some versions are hotter or saltier than others, and adjust the added salt accordingly.
Can I make this stew in a slow cooker?
Yes. Brown the beef and fry the paste and aromatics in a skillet first, then transfer everything except the daikon to the slow cooker. Cook on low until the beef is nearly tender, about 7–8 hours, then add the daikon and cook for roughly 1–2 more hours. Slow-cooker temperatures vary, so use tenderness and a food thermometer rather than time alone to judge doneness.
Can I make it ahead?
Yes. The flavor often settles and melds after a night in the refrigerator. Cool and refrigerate the stew promptly, then reheat it to 165°F (74°C) before serving. If the daikon has softened more than you like, cook it separately and add it while reheating, or make the stew a day ahead without the daikon and add it during the final cooking stage.
How can I make the stew less spicy?
Use fewer dried chiles, remove their seeds, and begin with 3 tablespoons (45 g) of doubanjiang. Do not omit the Sichuan peppercorns unless you also want less of their tingling flavor. If the finished broth is hotter than expected, dilute it with a little unsalted stock and serve with rice; adding more soy sauce will increase salt without reliably balancing the heat.
Why is my beef still tough?
It probably needs more time, or the stew may have been simmering too hard. Beef chuck can seem firm before its connective tissue softens, so continue cooking gently in 15–20-minute increments and check again. Keep the pot covered and add hot water if the liquid level gets low. A fork should slide into the meat easily when it is ready.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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