Braised Beef Shanks with Kelp and Bean Curd

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef shanks simmered in a savory broth enriched with kelp and bean curd, creating a deeply flavorful dish perfect for serving over rice. This asian-inspired one pot ready in about 160 minutes pairs beef shanks, strip kelp, firm bean curd for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 140 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp cooking oil in a heavy pot over medium-high heat. Add 1.5 lbs beef shank pieces and sear for 3 minutes per side until browned, then remove and set aside.
  2. Step 2: Add 1 inch sliced ginger and 2 minced garlic cloves to the pot, stir-frying for 1 minute until fragrant.
  3. Step 3: Return beef shanks to pot, add 2 cups water, 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tsp sugar, and 1 strip kelp. Bring to a simmer, cover, and reduce heat to low.
  4. Step 4: Simmer for 2 hours until beef is tender, then remove kelp and set aside.
  5. Step 5: Stir 4 oz firm bean curd cubes into the pot and simmer for 10 minutes. Gently crack 1 large egg into the pot, stirring gently to form ribbons.
  6. Step 6: Cook for 2 more minutes until egg is set but still soft.

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Frequently asked questions

How long does Braised Beef Shanks with Kelp and Bean Curd take to make?

Total time is about 160 minutes (20 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Beef Shanks with Kelp and Bean Curd?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef shanks from drying out.

Can I substitute ingredients in Braised Beef Shanks with Kelp and Bean Curd?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Beef Shanks with Kelp and Bean Curd for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Beef Shanks with Kelp and Bean Curd?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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