Ingredients
– Oil for frying
– 3 to 4 onions, finely chopped
– 6 cloves garlic, peeled and finely chopped
– 4 beef cheeks (around 1 kilo)
– 2 inches ginger, peeled and sliced
– 1/2 cup orange juice
– 1/2 cup light soy sauce
– 1 cup water
– 1/4 cup Shaoxing wine
– 3 pieces orange peel
– 2 star anise
– 3 dried red chilies (adjust to taste)
– 2 tablespoons dark soy sauce
– 2 tablespoons sugar
– 6 steamed pak choy, split down lengthways
– Rice to serve (Japanese rice like koshihikari recommended)
Instructions
1-First, heat a cast iron pot over medium heat and sauté the onions in oil for 3 to 4 minutes until they soften.
2-Add the garlic and ginger, frying for another minute to release their aroma.
3-Next, add the beef cheeks and brown them on each side to lock in the flavors.
4-Then, pour in the orange juice, light soy sauce, water, Shaoxing wine, orange peel, star anise, and dried red chilies.
5-Bring everything to a boil, reduce the heat, cover tightly, and simmer for 3 hours to keep things moist and flavorful.
6-After that time, stir in the dark soy sauce and sugar, crank up the heat, and cook uncovered for about 10 minutes until the sauce thickens into a glossy, sticky coating.
7-Finally, serve the beef cheeks with steamed pak choy and rice for a complete meal.
8-Prepare and heat the pot as described.
9-Sauté onions, then add garlic and ginger.
10-Brown the beef cheeks thoroughly.
11-Add liquids and spices, then simmer.
12-Finish with soy sauce and sugar for the glaze.
13-Serve with sides for balance.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Don’t rush the browning process – properly searing the beef cheeks develops deep flavor and creates a better texture
🍊 Fresh orange peel works better than dried if available – it adds brighter citrus notes to complement the rich beef
⏰ The longer you cook the beef cheeks, the more tender they become – if meat isn’t fork-tender after 3 hours, continue simmering until desired tenderness
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving (1/4-1/6 of recipe)
- Calories: 480
- Sugar: 12g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg