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Chinese Roast Beef


Alright, all you foodies out there would say the Chinese don’t do roast beef. The most you roast is a duck here and there and maybe the occasional chestnuts. And you would be absolutely right. We don’t roast our beef. We prefer to shred them and stir-fry them with vegetables. The reason is simple: we didn’t have roasting ovens.

Now that I have been in the possession of a couple of ovens for a quarter of a century I have gained the freedom to ROAST! So I want to share a favourite recipe with you.

Chinese Roast Beef

Difficulty = 7/10

Time = 1 hr (15 mins. prep)


Beef – 4 Lbs. I get stewing beef or steak tails with lots of marbling and tendons. Low sodium soy sauce, Chinese cooking wine, brown sugar, onion powder, black pepper, anise, cinnamon powder, crushed chili, Hua Jiao (Chinese Red Peppercorn), Worchester Sauce.

1. Crush and combine all the flavouring ingredients and make a paste from it.

2. Rub the paste onto the beef and let it sit for 15 mins.

3. Preheat oven to 375 deg F.

4. Place beef in a roasting pan and cover with aluminum foil. Place pan in mid rack and roast for 40-45 mins.


5. Take pan out of oven when done. Leave the foil on for another 20 min to let the meat cool down and seal in the juice.

6. Cut roast into thin slices and drizzle with au jus. Add Sichuan sauce and Chinese vinegar and red sugar if you like.


This is a great way to surprise your father-in-law. It will look like ordinary roast beef but tastes magically different. Pair it with Chinese Rice Wine or Sake. Noodles and all kinds of vegetables compliment this dish. You can also make a beef sandwich after it cools down.


Enjoy and let me know how you make out with the recipe. Don’t forget to click “Follow” at the top right corner so you can recipe email alerts when a new blog is posted.



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