Chinese Braised Beef, Carrot Salad & Rice Noodles

Sometimes you still want a slow cooked something but at this time of year, a full on stew seems a little too much. This Chinese braised beef is wonderfully light and fragrant, with rice noodles and crunchy carrot salad for texture and colour. 


  • Dried rice noodles, thick (ho fun) or thin (pad thai)

For the beef

  • 1 onion, peeled and quartered 
  • 5cm fresh ginger, peeled and sliced 
  • 3 cloves garlic, peeled 
  • 1tsp ground coriander 
  • 100ml Shaoxin wine 
  • 2tbsp tamari 
  • 1ltr beef stock 
  • 2tbsp rice wine vinegar 
  • 1 cinnamon bark/stick 
  • 2 star anise 
  • 2tbsp oil 
  • 500g beef shin, diced

For the carrot salad

  • 2 carrots, grated 
  • 2 spring onions, sliced 
  • 3 small red chillies, diced (seeds left in if you’re brave!) 
  • 1tbsp fish sauce 
  • 1tsp palm sugar 
  • 1 lime, juice 
  • Handful fresh coriander, roughly chopped 


  • Preheat the oven to 150C 
  • Blend together onion, ginger, garlic and coriander in a food processor to create a thick paste 
  • Heat oil in a heavy-based saucepan with lid, and fry the paste to become aromatic 
  • Add in all other ingredients except the beef shin, bringing it all to the boil and well combined 
  • Slowly add in the beef, and bring to the boil before putting in the oven for 2hrs 
  • When it’s done, using a slotted spoon, lift out the beef and set aside keeping warm. Bring the rest of the liquid up to a vigorous boil to reduce by at least half 
  • Meanwhile, for the salad, mix the first three ingredients together in a big bowl and the fish sauce, palm sugar and juice in a smaller bowl. Set both aside until ready to serve 
  • Cook the noodles according the packet’s instructions (usually done in 5mins simmering water) and drain
  • Add the beef back into the liquid 
  • Plate up! Noodles on. Carrot salad on with a good spoonful or two of the dressing. Beef on. Sprinkle with coriander