Ginger-Soy Braised Beef
Melt-in-your-mouth tender beef, slow-braised with fresh ginger, garlic, and a deeply savory soy-hoisin sauce. A little brown sugar, tangy rice vinegar, and a touch of heat balance the rich sauce as it cooks down around the beef. Spoon it over fluffy rice for a comforting dinner worth the wait.
Ingredients
- 2 pounds beef chuck roast cut into 2–3-inch chunks
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon avocado oil plus more if needed
- 1 small onion sliced
- 4 garlic cloves minced
- 2 tablespoons grated fresh ginger
- 3 cups beef stock
- ¼ cup soy sauce or tamari
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 3 tablespoons packed brown sugar
- 2 teaspoons hot sauce or to taste
- 1 tablespoon cornstarch optional
- 1 tablespoon cold water optional
- Sliced green onions for serving
- Cooked rice for serving
Instructions
- Heat the oven to 300°F.Pat the beef dry and season with the salt and pepper. Heat the avocado oil in a Dutch oven over medium-high heat. Sear the beef until well browned on several sides, working in batches as needed. Transfer the beef to a plate.Reduce the heat to medium. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for 1 minute.Pour in a little of the measured beef stock and scrape up the browned bits from the bottom of the pot. Stir in the remaining stock, soy sauce, hoisin, rice vinegar, brown sugar, and hot sauce.Return the beef and any collected juices to the Dutch oven. Bring to a gentle simmer, cover, and transfer to the oven.Braise for 3–4 hours, until a fork slides easily into the beef and the pieces pull apart with little resistance. Check the liquid after 2 hours. If plenty remains, leave the lid off for approximately the final hour so the sauce cooks down around the beef. Check occasionally during uncovered cooking and replace the lid if the sauce reaches your preferred consistency before the beef is tender.If the finished sauce needs thickening, mix the optional cornstarch with the cold water until smooth. Place the Dutch oven over medium-low heat and gently stir the slurry into the sauce around the beef, adding only as much as needed. Simmer for 1–2 minutes, without vigorously stirring the tender beef.Serve over cooked rice with sliced green onions.NotesThe uncovered cooking time may reduce the sauce enough that no cornstarch is needed.For the slow cooker, reduce the beef stock to 1½ cups. Sear the beef and transfer it to the slow cooker. Cook the onion, garlic, and ginger in the same pan, then deglaze with some of the measured stock. Add this mixture to the slow cooker along with the remaining stock and sauce ingredients. Cover and cook on low for 7–9 hours or high for 4–5 hours, until the beef pulls apart easily.If the slow cooker sauce needs thickening, gently stir in the optional cornstarch slurry around the beef. Cover and cook on high for another 15–20 minutes, until thickened.
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