A great family dish with just the right amount of sweetness.


  • 800g beef chuck steak, fat trimmed

  • 1 tbsp oil

  • 1 large onion, chopped

  • ½ tsp ground cinnamon

  • ½ tsp Chinese 5-spice powder

  • 2 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp honey

  • 1 tbsp grated fresh ginger

  • 3 garlic cloves, crushed

  • 4 cups sliced mixed vegetables (red capsicum, bok choy, snow peas, baby corn)

  • 1 tsp sesame oil

  • 2 tbsp fresh coriander, chopped

  • 2 cups steamed brown rice, to serve


  • 1.

    Heat large non-stick frying pan. Add half the oil and cook onion until softened. Place in saucepan or flameproof casserole dish. Heat remaining oil and brown beef in two batches over high heat. Add cinnamon and Chinese 5-spice and stir to combine. Place in saucepan along with soy sauce, oyster sauce, honey, ginger, garlic and ½ cup (125ml) water. Stir to combine.

  • 2.

    Bring to the boil, reduce heat to very low, cover, and simmer for 1 ½ - 2 hours or until tender. Remove lid and increase heat to reduce and thicken sauce if necessary.

  • 3.

    Steam vegetables until just tender and toss through sesame oil. Sprinkle braised beef with coriander and serve with the steamed rice and the vegetables.


A recipe from Dinner 3 Ways by

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