Braised Beef Oyster Blade
Braised Beef Oyster Blade is a classic Chinese dish featuring slow-cooked beef oyster blade (chuck steak) in a rich, savory, and often slightly sweet soy-based sauce. The long braising process renders the connective tissue in this cut, resulting in exceptionally tender, flavorful meat. It is a staple of home-style Chinese cooking, particularly in Cantonese and Shanghainese cuisines.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates coming primarily from the braising sauce. It provides significant iron, zinc, and B vitamins from the beef, and a typical serving contains roughly 400-500 kcal.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Niacin (B3) | 12 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 35 mcg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Choline | 130 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'oyster blade' cut is named for the oyster-shaped muscle found within the shoulder, which is tough but becomes succulent when braised. This cooking method is a perfect example of the Chinese culinary principle of transforming humble ingredients into a luxurious dish through patience and technique.
