This slow cooked Chinese shredded beef is fall apart tender and juicy. Perfect for big batches. Enjoy it in tacos, sandwiches, pasta, rice, and more!

About This Shredded Beef Recipe

Sometimes, life gets busy, and there are moments when I feel too tired to cook. This easy recipe is a lifesaver. Just 15 minutes of prep for slow cooking, then I can let it work its magic.

It can be used in multiple ways all week for the protein needs. The best part? Every time I reheat it, the flavour intensifies, making it taste even better.

You can use any type of beef, but for this recipe, cheaper cuts with lots of fat and tendons near the bones work best. This is what makes the meat really juicy and tender. For example, short ribs, beef cheeks, beef shank or oxtails.

Ingredients

• Beef: This time, I used beef shank and short ribs since that’s what I found at the market. Two kilograms of these cuts cost me around $20. Feel free to choose any cuts you like, whether they’re fatty or lean – it all works for this recipe.
• Soy sauce: I use two kinds of soy sauce: regular and dark. The light one adds saltiness, while the dark one gives color. Soy sauce is essential for this recipe, so go for a good quality if you can.
• Oyster sauce: Oyster sauce brings a seafood-like flavour to the sauce and serves as a substitute for MSG in modern Chinese cooking. If you can’t find it, you can use the same amount of soy sauce as a replacement.
• Rice wine: You can use any kind of Chinese rice wine, but if you don’t have any, you can just use white wine instead.
• Sugar: Personally, I prefer savoury dishes with less sweetness, but feel free to increase the sugar level to your liking.
• Ginger, spring onion and garlic: In Chinese cooking, ginger, spring onion, and garlic are a classic flavour combination. Try not to leave any of them out.
• Star anise and bay leaf: Star anise and bay leaf contribute rich layers of flavour to this dish, but if you’re not a fan of either, feel free to omit them. I’ve tried cooking without them, and the dish still tastes great.

Instructions

Step One: Sauté ingredients

• Heat oil in a large pot and sauté ginger, spring onion, and garlic until fragrant and lightly golden. Set them aside.

Step Two: Brown the beef

• Add beef to the pot, browning it on all sides to develop a caramelised crust for enhanced flavour.

Step Three: Combine ingredients and slow cook

• Add all ingredients to the pot, ensuring the beef is fully submerged. Bring to a simmer, cover, and cook on low heat for about three hours.

Recipe Tips

• Slice the large beef chunks into smaller pieces, allowing them to meld underneath the sauce.
• You can skip frying star anise and bay leaf, as they may turn bitter if overcooked in oil.
• The slow cooking time depends on the method you choose, whether in a slow cooker or on the stove. Test the tenderness after 2 hours to determine the cooking duration.
• If there’s an excess of sauce in the pot after slow cooking, you can raise the heat to evaporate and reduce the liquid.
• You can refrigerate it overnight and reheat it when needed. Alternatively, you can divide it into smaller portions and freeze them for later use.

What to make with Chinese Shredded Beef

• As fillings: they’re versatile for burgers, bread roll, buns, tacos, or wraps.

• Pair with rice or mashed potatoes: Serve with rice alongside some vegetable for a perfectly balanced meal.

• Mix it With noodles or pasta: My favorite is with instant noodles. Cook the noodles in boiling water for two minutes, then drain. Mix them with the shredded beef and sauce. Add a few drops of chili oil for extra flavour. Delicious!

Now that you know how to make it, isn’t it easy?!

Roll up your sleeves and whip up this wonderful dish right in your kitchen.

If you enjoy this recipe, please consider giving it a 5-star rating! 🤗

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