Slow-baked, five spice beef made from beef blade steak marinated in soy sauce, sweet chilli sauce, apple cider vinegar, Chinese 5 spice, garlic and star anise. Serve your tender, flavoursome beef with steamed green veg and rice.
This slow-baked, Asian-style Sticky Five Spice Beef is one of those comforting, set-and-forget meals that the whole family loves. The beef becomes incredibly tender as it cooks low and slow in a rich, savoury-sweet sauce, making it perfect to spoon over fluffy rice with plenty of greens on the side. It's an easy oven-baked dinner that feels a bit special but uses simple pantry ingredients.
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Ingredient notes:
- Beef Blade Steak: A great cut for slow cooking - it becomes super tender after time in the oven and stays juicy and full of flavour.
- Chinese 5 Spice: Adds warmth and depth to the sauce with just a small amount. It goes so well with the soy, brown sugar and vinegar.
- Sweet chilli sauce: Balances the savoury elements with a touch of sweetness and gentle heat, helping to create a glossy, flavour-packed sauce.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Place beef strips in a large ovenproof casserole dish. Sprinkle over the flour and toss to coat. In a small jug, whisk together all of the marinade ingredients. Pour over the beef and stir to coat.
Dissolve the stock cube in the boiling water, then pour into the dish with the beef and stir to combine. Cover with a lid or tin foil and bake for 90 minutes.
Remove the dish from the oven, stir, then return uncovered for a further 20 minutes to allow the sauce to thicken. If using star anise, remove and discard. Sprinkle over the sesame seeds and sliced spring onion.
Serve the beef over cooked rice with steamed bok choy, green beans and broccolini.
Recipe FAQs:
Yes. Prepare everything as per the recipe, then cook on low for 7-8 hours or high for 4-5 hours until the beef is very tender. You may want to remove the lid for the last 30 minutes to thicken the sauce slightly.
Chuck steak or gravy beef would both work well. Just make sure it's a cut suitable for slow cooking.
It's very mild as written. If you'd like more heat, add extra chilli flakes or a drizzle of chilli oil before serving.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat until piping hot before serving.
Top tips:
- Slice the beef evenly so it cooks at the same rate and stays tender.
- Don't skip the uncovered cooking time at the end - this helps the sauce thicken and intensify in flavour.
- Taste before serving and adjust with a splash of soy sauce or a pinch of brown sugar if needed.
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Sticky Five Spice Beef
Slow-baked, 5 spice beef made from beef blade steak marinated in soy sauce, sweet chilli sauce, apple cider vinegar, Chinese 5 spice, garlic and star anise. Serve your tender, flavoursome beef with steamed green veg and rice.
Ingredients
- 1 kg beef blade steak, sliced into 2 cm thick strips
- 1 Tbsp flour
- 1 beef stock cube
- 2 cups boiling water
Marinade
- ¼ cup low salt soy sauce
- 2 Tbsp sweet chilli sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 tsp Chinese 5 spice powder
- 1 tsp ground coriander
- 1 tsp sesame oil
- 1 tsp garlic powder
- Shake of chilli flakes
- 3 star anise, optional
To serve
- 1 tsp sesame seeds
- 1 spring onion, sliced
- Cooked white rice
- Steamed bok choy, green beans and broccolini
Instructions
- Preheat the oven to 170°C fan bake.
- Place beef strips in a large ovenproof casserole dish. Sprinkle over the flour and toss to coat.
- In a small jug, whisk together all of the marinade ingredients. Pour over the beef and stir to coat.
- Dissolve the stock cube in the boiling water, then pour into the dish with the beef and stir to combine.
- Cover with a lid or tin foil and bake for 90 minutes.
- Remove the dish from the oven, stir, then return uncovered for a further 20 minutes to allow the sauce to thicken.
- If using star anise, remove and discard. Sprinkle over the sesame seeds and sliced spring onion.
- Serve the beef over cooked rice with steamed bok choy, green beans and broccolini.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat until piping hot before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 529Total Fat: 33gSaturated Fat: 12gUnsaturated Fat: 21gCholesterol: 159mgSodium: 737mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 46g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jen says
Could you make this recipe using venison? We have an abundance of it!
VJ cooks says
I haven't tried that but I think it should work!
Georgie Sullivan says
Could you use the slow cooker for this ?
VJ cooks says
Yes. Prepare everything as per the recipe, then cook on low for 7-8 hours or high for 4-5 hours until the beef is very tender. You may want to remove the lid for the last 30 minutes to thicken the sauce slightly.
Dulcie says
Is there a substitute for the Apple cider Vinegar? I was about to make this, and just realised I don't have any
VJ cooks says
You can use whatever vinegar you have on hand - malt, white, etc (but probably not balsamic).