Light Chinese Beef Stew (Clear Broth Style 清燉牛肉)

When it's hot out or I'm craving something lighter, I love making this Light Chinese Beef Stew (Clear Broth Style 清燉牛肉). It's clean, aromatic, and super comforting without feeling too heavy. If you've ever had Taiwanese beef noodle soup with a clear broth instead of red-braised, this is in that lane!

Jump to:

• The difference between Clear Broth Braised Beef vs. Red Braised Beef
• How to serve Clear Broth Braised Beef?
• How to cook Clear Broth Braised Beef (Step by Step)
• Storage & Reheating
• FAQ
• Light Chinese Beef Stew (Clear Broth Style 清燉牛肉) Recipe
• More Delicious Stews Recipes!
• Pin for later!

The difference between Clear Broth Braised Beef vs. Red Braised Beef

Clear broth braised beef (清燉牛肉 Qīngdùn niúròu) and red braised beef (紅燒牛肉 Hóngshāo niúròu) are very similar in the way they are cooked, but differ in the ingredients.

For red braised beef, two of the ingredients used is Chili bean paste (aka doubanjiang) and Soy Sauce. These two ingredients are not in the clear broth braised beef. Instead of those flavors, ginger is used to give a delicious strong flavor to this dish.

This dish is keto, and because Clear Broth Braised Beef does not use soy sauce or doubanjiang, this dish is naturally gluten free, paleo, and whole30 friendly unlike Red braised beef!

How to serve Clear Broth Braised Beef?

There are two ways I like to serve this dish:

With Rice

The first day I make it, I like to serve it with rice and 1-2 veggie side dishes. If you're looking for veggie side dish ideas, check out my Bok Choy Stir Fry, Napa Cabbage Stir Fry, or Eggplant in Garlic Sauce.

With Noodles

Just like red braised beef, I like to make Beef noodle soup with this beef dish on day two! You can do this by cooking up your favorite noodles, adding it to the broth in this beef dish, and I also recommend adding your favorite Chinese vegetables and an egg and poach both while you're cooking the noodles.

How to cook Clear Broth Braised Beef (Step by Step)

First gather your ingredients:

• 1 lb Beef Shank, cut into 2 inch chunks
• 2 tablespoon cooking oil
• 1 inch of Ginger, thinly sliced
• 2 stalks of Green onions, cut in to 2 inch length
• Salt, as desired
• 3 tablespoon Rice Wine
• 2 Star Anise
• 2 teaspoon Sichuan peppercorn
• Dried red pepper, as desired (optional)

First thing we're going to do is blanch the beef chunks. Heat up a pot of water, and once the water is boiling, add the beef to the water. As soon as it is pretty much mostly looking brown on the outside, remove from the water. Remove from heat.

Now heat cooking oil in a wok or cooking pan to medium high heat. After it's hot, add ginger, green onions, and red peppers (optional) to the pan for about a minute.

Add the chunks of blanched beef, star anise, Sichuan peppercorn in to the wok/pan. Stir fry for about 5 minutes and then transfer to a medium sized pot.

In the pot, add enough water to cover the beef. Bring to a boil, and then lower to heat and cover. Let it simmer for about an hour and a half, or until desired tenderness.

Remove from heat and serve with rice or with noodles (like beef noodle soup)!

Storage & Reheating

• Storage: Store leftover clear broth beef stew in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen as it rests.
• Freezing: You can freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over medium heat until warmed through. Add a splash of water or broth if needed to loosen the soup.

FAQ

What cuts of beef work best?
Beef shank is traditional because of its rich flavor and connective tissue, but you can also use brisket or chuck.

Can I make this in a slow cooker or Instant Pot?
Yes! Blanch and sauté the aromatics first, then transfer everything into a slow cooker (cook on low for 6-8 hours) or pressure cook in an Instant Pot for about 35-40 minutes.

Is this gluten free?
Yes - unlike red braised beef, this version doesn't use soy sauce or doubanjiang, so it's naturally gluten free, paleo, and Whole30 friendly.

Can I turn this into beef noodle soup?
Absolutely. Just cook up your favorite noodles, add them to the broth, and include veggies or a poached egg for a hearty noodle soup variation.

More Delicious Stews Recipes!

• The original Red Braised Beef (Hong Shao Niu Rou)! This version is stovetop, in case you don't have time to wait around for the slow cooker!
• There is nothing like coming home to the amazing smell of some super flavorful beef stew. That's what this Slow Cooker Chinese Braised Beef Stew does to you - deliciousness = high, effort = low.
• Potatoes go so well in a beef stew! Which is why I have this tasty Chinese Beef Stew with Potatoes recipe to share!
• Switch up the protein all together and try this SUPER decadent Red Braised Pork Belly! It's so delicious, I can't help but eat too much!

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