By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
17 matchesDishes from other countries' kitchens, made from the same core ingredients as Hokkien Soy-Braised Beef. The percentage is the share of ingredients the two recipes have in common.
Dongpo Pork (Dōngpō ròu)In China · same ingredients· Same technique71%
Braised Beef with Radish (Luo Bo Dun Niu Rou)In China · same ingredients67%
Steamed Pork with Pickled Mustard Greens (Mei Cai Kou Rou)In China · same ingredients57%
A comforting soy-braised beef dish that uses aromatic spices to create a tender, flavorful meal. It is a home-cooked classic that pairs perfectly with warm white rice.
According to eatmundo's ingredient comparison, the closest dish to Hokkien Soy-Braised Beef from another cuisine is Dongpo Pork (China): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut the beef into 4 cm chunks and sear them in a hot pan with 2 tablespoons of oil until deep brown.
- 2
Remove the beef and in the same pan, sauté the garlic and ginger until fragrant.
- 3
Add the star anise and cinnamon stick, stirring for 30 seconds to release their oils.
- 4
Return the beef to the pan and add 600 ml water, enough to just submerge it.
- 5
Stir in the dark soy sauce, soy sauce and rock sugar, mixing gently to dissolve the sugar.
- 6
Bring to a boil, then reduce heat to low, cover tightly and simmer for 90 minutes.
- 7
Check occasionally to ensure the liquid hasn't evaporated; add a splash of water if needed. Then uncover and simmer over medium heat for a further 15 minutes, stirring now and then, until the sauce reduces and coats the beef.
- 8
Once the beef is fork-tender and the sauce is glossy, remove from heat and serve.
Frequently Asked Questions
What is Hokkien Soy-Braised Beef?
Hokkien Soy-Braised Beef is a beef take on the Malaysian Hokkien soy braise (tau yu bak, which is traditionally made with pork belly). Chunks of beef are braised in a savory-sweet soy sauce base flavored with star anise, cinnamon, garlic and ginger, and it is typically served as a main course with steamed rice.
What beef cut is best?
Beef chuck or brisket works best: their connective tissue softens during the long braise. Lean steak cuts turn dry.
Can I replace rock sugar?
You can use regular brown sugar, but rock sugar provides a cleaner, smoother sweetness.
Why use dark soy sauce?
It provides the characteristic rich mahogany color and a deeper, caramelized savory flavor.
Is it better to cook ahead?
Yes, like many braised dishes, the flavors deepen and become even better the next day.
