Braised Beef with Potatoes

Braised Beef with Potatoes
(Courtesy: Yuhong Sun)


1 lb flank steak

2 potatoes

5 cloves garlic (5 tsp), thinly sliced

2-inch knob ginger root (½ oz, ¼ cup), cut into thin slices

1 tbsp cooking wine

4 tbsp vegetable or canola oil

4 dried red chili peppers (optional)

2 bay leaves

1 tbsp sugar

3 tbsp soy sauce

½ onion, sliced

3 cup water

2 green onion, cut into 1” lengths

1 tsp black pepper

1 tsp salt


Cut potatoes into 1” cubes. Cover potatoes in water and set aside.

Cut beef into 1” cubes. Place in a large pot and cover with cold water. Add cooking wine. Cover pan and turn heat to high.

When the water comes to a boil, drain beef into a heat-resistant colander and rinse under cold water.

Add oil to saute pan or wok. Put in chili peppers and bay leaves. Turn heat up to medium-high.

When oil is hot, add ginger and garlic. Saute for 2 minutes. Add beef, soy sauce and sugar.

Stir fry for 5 minutes. Add sliced onion and water. Add more water if necessary to cover all ingredients in the pan. Add green onions.

Cover pan, turn heat to medium and simmer for one hour. Remove green onion and chili peppers. Add salt and pepper.

Add potatoes and simmer for 20 minutes.

Garnish with sliced green onions and serve.


4 servings, 500 calories per serving

Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!



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8 Replies to “Braised Beef with Potatoes”

  1. Amazing website and recipes. I am glad I found your website so I can browse further for more deliciousness. This 15-days meal plan sounds interesting. I am definitely looking forward to trying it out. Thanks for sharing the first 3 days’ plan. 

    regarding beef, well I don’t eat meat but I know who does! And this sounds like a great lunch! 

    Thanks for sharing 🙂 

    1. Planning your meals out a week or two in advance ensures you always have something healthy on hand for your next meal.  

      I hope the person you are making this beef dish for enjoys it! I hope you will take a look at the vegetarian options I have posted and let me know what you think.

  2. Cynthia, I know that I can definitely rely on you for some good recipes. Currently, it is 10 pm when I am reading your recipe and you make me hungry! lol This is a good thing though. I just cannot wait to try out this recipe and if it turns out as a hit, I will cook it for Christmas dinner. I just love braised beef, your recipe is very similar to a Korean dish Galbijjim, is this it? Anyways, thanks for sharing the recipe! 

    1. This would make a great Christmas dinner…please let me know how everyone liked it!  This recipe and video were presented by my sister-in-law, who was raised in the Chinese city of Chongqing so it very well could be the same recipe or a regional version of it.  

  3. What a wonderfully delicious recipe, especially for the winter. I enjoyed watching the video as I didn’t have to think too hard about the small details that used to trip me up. I always seem to end up with tough beef and now I understand why. I wasn’t cooking it for long enough. It makes sense to cook it first, rinse the beef and then simmer with the recipe for about 1 and a half hours.

    Terrific recipe thanks.

    1. The brief boil before cooking is an Asian method of removing any impurities from the beef.  This avoids the “frothing” that can occur when simmering meats.  The secret to a tender beef is to simmer slowly!  

  4. Ginger ? Wine ? Garlic? You have a very interesting combination of ingredients which I would like to try. I am wondering when do you add salt? Is it before the boil or just before the saute? This looks like an easy recipe. I need to know. How will the beef get fried if it contains water? I am excited about your recipe. This is the fourth one I am going to try. Maybe you need to make the book available. Thank you

    1. Thank you for your comments!  The beef is boiled momentarily at first and then drain.  It’s then added back to the pan and sauteed before adding more water.  I add the salt and pepper before serving.

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