Braised White Tiger Beef with Star Anise and Ginger

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef chunks slowly braised with aromatic star anise and fresh ginger, inspired by bold Chinese flavors. This Chinese-inspired beef recipe, ready in about 135 minutes, pairs beef chuck, cut into 1.5-inch cubes, vegetable oil, fresh ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 120 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

500 g beef chuck, cut into 1.5-inch cubes
2 tbsp vegetable oil
30 g fresh ginger, sliced
4 garlic cloves, smashed
3 whole star anise
1/4 cup soy sauce
2 tbsp dark soy sauce
3 tbsp Shaoxing wine
1 tbsp brown sugar
2 cups water
2 tbsp scallions, chopped
to taste salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering.
Step 2: Add 500 g beef chuck cubes and brown on all sides for about 6-8 minutes to develop a deep color.
Step 3: Stir in 30 g sliced fresh ginger and 4 smashed garlic cloves, sautéing for 2 minutes until fragrant.
Step 4: Add 3 whole star anise, 1/4 cup soy sauce, 2 tbsp dark soy sauce, 3 tbsp Shaoxing wine, and 1 tbsp brown sugar, stirring to coat the beef evenly.
Step 5: Pour in 2 cups water and bring to a boil, then reduce heat to low and cover partially.
Step 6: Simmer gently for 1.5 to 2 hours until the beef is fork-tender and the sauce thickens.
Step 7: Taste and add salt as needed, then sprinkle 2 tbsp chopped scallions before serving hot with steamed rice.