Chinese Inspired Beef Casserole Recipes

CHINESE-STYLE BRAISED BEEF ONE-POT

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

CHINESE-INSPIRED BEEF CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F.
• In a saucepan, cook the ground beef over medium heat until it starts to brown slightly.
• Toss in the celery and green onion.
• Saute the vegetables until they begin to caramelize.
• Once the ground beef has browned fully, remove the excess oil.
• Place the rice, cream of chicken soup, soy sauce, water, cooked beef, and vegetables in a 2½ quart casserole dish.
• Bake for 30 to 40 minutes.
• Garnish with green onion serve a delicious slice of Chinese-Inspired Beef Casserole!

CHINESE BEEF CASSEROLE

Steps:

• In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.
• Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.
• Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.
• Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.
• Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.

CHINESE-STYLE HAMBURGER CASSEROLE

Steps:

• 1. Brown meat; drain.
• 2. Mix meat and remaining ingredients together. Place in a 2-quart casserole dish. (Dish may be sprayed with cooking spray.)
• 3. Cover and bake for about 1 1/2 hours at a 325 degree oven. (I uncover during the last 15 minutes). Bake until rice is done. Ovens may vary.

CHINESE HAMBURGER CASSEROLE

Steps:

• Brown meat in skillet.
• Add remaining ingredients except noodles.
• Stir well and pour into a 2 quart casserole.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and bake another 30 minutes.
• Sprinkle noodles over top and return to oven and bake an additional 15 minutes.
• Serves 8.

GROUND BEEF CHINESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef, mushroom soup, celery soup, water chestnuts, celery, water, Monterey Jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. Continue baking until the casserole browns around the edges, about 30 minutes more.