Chinese Red-Braised Beef
Chinese Red-Braised Beef is a classic, savory dish from Chinese cuisine, particularly popular in regions like Shanghai and Sichuan. It features beef chunks slow-braised in a rich, aromatic sauce typically made with soy sauce, Shaoxing wine, rock sugar, and a blend of spices like star anise, cinnamon, and ginger, resulting in tender meat and a deep, glossy glaze.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and can be moderate to high in fat depending on the cut used, with minimal carbohydrates unless served with rice or noodles. It provides key nutrients like iron, zinc, and B vitamins from the meat, and a typical serving (about 1 cup or 200-250g) might range from 300 to 450 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 6 g |
| Sodium | 900 mg |
| Iron | 4.5 mg |
| Zinc | 8.0 mg |
| Potassium | 450 mg |
| Phosphorus | 300 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 35 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, red-braised dishes are a cornerstone of Chinese home cooking and festive meals, symbolizing prosperity and good fortune due to their rich color and hearty nature. Nutritionally, the slow-braising process helps break down collagen in the beef, making it easier to digest while infusing it with the aromatic spices that have traditional wellness associations in Chinese food therapy.
