Sheen beef stewed in soya sauce and seasoned with 3 star anise spice.


  • 2 Kilos of sheen beef whole ( i.e in one piece)

  • 1 large nob of ginger

  • 1 clove of garlic

  • 2 tablespoons of vegetable oil

  • 2 cups of boiling water

  • 1 teaspoon of sugar

  • 6 hard boiled eggs

  • 6 small new potatoes

  • 3 large carrot

  • 3 star anise spice whole

  • 1 tablespoon of Chinese pepper corns

  • 2 tespoons salt

  • 3 tablespoons dark soya sauce

  • 2 tablespoons of dry sherry


  • 1.

    Peel and cut ginger and garlic

  • 2.

    In a large casserol pot ,heat oil up and throw in ginger, garlic, star anise,pepper corns .When aromatic smell from the spices waft up ,place in the whole sheen beef and brown all sides. add soya sauce,sugar, sherry,bioling water, and salt.

  • 3.

    Bring all to boiling point, then reduce heat and simmer for 1 and half hour . Then add peeled and cut small potatoes, carrots and preboiled eggs ( make a few shallow knife marks on the egg whites). Bring to boil again and then reduce heat and simmer again for a further 1 hour.

  • 4.

    Take the pot off the heat . Remove beef from pot ,place on a large plate and allow it to rest for half hour. Then with a sharpe knife, slice thinly and lay the piece out on a platter and pour some sauce from the pot on the beef . Cut eggs in half and place it around the sliced beef as well as the potatoes and carrots. Garnish the middle of the platter with parsley and serve.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 257kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 34g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 555mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Pour on some extra sauce on the cut egg halves. Serve with white steamed rice

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Posted by LL58Report
The picture of the cup cake is wrong, I didn't have a camera to take a decent picture of the dish.