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Braised beef cheeks with Asian flavours


  • Soak the shiitakes in hot water for 15-20 mins. Then discard the stalks and slice.
  • Heat a thin layer of oil in a heavy-bottomed pot (or casserole) and brown the lightly floured beef cheeks all over in 2 or 3 lots.
  • Then wipe out the pot, heat a little fresh oil and briefly sauté the chillies, ginger and baby onions, continually stirring.
  • Add the Szechuan peppercorns and toss to release the aromas.
  • Then add the sugar, cinnamon, star anise and tangerine peel. Toss well and add the soy, Chinese wine, sliced shiitakes, stock and garlic. Stir, bring to the boil and return the beef cheeks. Turn the heat right down, cover and gently simmer for about 2½-3 hours until the cheeks are very tender, adding the bok choy towards the end. Taste for seasoning.
  • Serve on a bed of steamed rice.


  • 12 dried shiitake mushrooms
  • vegetable oil
  • 1.5 kg beef cheeks, cleaned & trimmed well
  • plain flour
  • 2 long red chillies, seeded & finely sliced
  • 1 tbsp chopped fresh ginger
  • 12 baby onions, peeled
  • 1 heaped tspn Szechuan peppercorns
  • 50 gm yellow rock sugar (or soft brown sugar)
  • 2 cinnamon sticks
  • 3-4 star anise
  • 1 piece dried tangerine or orange peel
  • ½ cup light soy sauce
  • ½ cup dark soy sauce
  • ½ cup Chinese rice wine (or dry sherry)
  • 1 litre low-salt chicken stock
  • 1 head of garlic, peeled & halved crossways
  • 2-3 baby bok choy, cleaned & halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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