Slow-braised soy and five-spice beef

Asian spices add loads of flavour, without those pesky calories.


Slow-braised soy and five-spice beef

  • 2 hours 45 minutes
  • Serves 4
  • EASY

PER SERVING 215 kcals, protein 29.6g, carbs 5.2g, fat 7.5g, sat fat 3g, fibre 1.3g, salt 2.07g



  • lean braising beef 500g, trimmed of all fat and cut into chunks
  • chestnut mushrooms 250g, halved
  • shallots 4, finely sliced
  • garlic 3 cloves, sliced
  • ginger a chunk, grated
  • Chinese five-spice powder 2 tsp
  • brown sugar 2 tsp
  • soy sauce 2 tbsp
  • rice wine 4 tbsp
  • beef stock 100ml
  • red chilli 1, sliced to serve
  • spring onions 4, sliced to serve
  • basmati rice or winter greens to serve
  • 1.Heat the oven to 150c/fan 130c/gas 2. Put all the ingredients in an ovenproof dish. Stir, put on a lid and cook for 2 1/2 hours until the beef is tender. Scatter over the chilli and spring onion and serve with rice or greens.