Soy-Ginger Braised Beef with Carrots over Buttered Rice

Why You’ll Love This Recipe

• Deep, cozy flavors: soy, ginger, and star anise create a fragrant, gently spiced braise.
• Ultra-tender beef with sweet carrots in a glossy, spoon-coating sauce.
• Buttery jasmine rice catches every drop of savory broth and sesame aroma.
• Mostly hands-off simmering and great for make-ahead dinners.

Grocery List

• Produce: 4 medium carrots, 6 scallions, fresh ginger (2-inch piece), garlic (4 cloves)
• Dairy: Unsalted butter
• Pantry: Beef chuck (2 lb), jasmine rice, neutral oil, low-sodium soy sauce, dark soy (optional), brown sugar, rice vinegar, low-sodium beef broth, star anise, toasted sesame oil, kosher salt, black pepper, sesame seeds (optional)

Full Ingredients

Beef and Broth

• 2 lb beef chuck, cut into 1.5-inch cubes
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola or avocado)
• 4 garlic cloves, smashed
• 2-inch piece fresh ginger, sliced into coins (about 10 slices)
• 2 whole star anise pods
• 1/3 cup low-sodium soy sauce
• 1 tbsp dark soy sauce (optional, for color and depth)
• 2 tbsp packed brown sugar
• 1 tbsp unseasoned rice vinegar
• 3 cups low-sodium beef broth
• 1 cup water
• 4 medium carrots (about 12 oz), peeled and cut into 1-inch chunks
• 6 scallions: whites cut into 2-inch pieces; greens thinly sliced and reserved for garnish

Buttery Rice

• 1.5 cups jasmine rice, rinsed until water runs mostly clear
• 2.25 cups water
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt

To Finish & Serve

• 2 tsp toasted sesame oil, for drizzling (divide between pot and plates)
• 1 tsp toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Prep the beef and aromatics

Pat the beef cubes very dry with paper towels, then season evenly with 1 tsp kosher salt and 3/4 tsp black pepper. Peel and slice the ginger, smash the garlic, cut the carrots, and separate the scallion whites and greens.

Step 2: Sear the beef for deep flavor

Heat a 5–6 quart Dutch oven over medium-high heat. Add 1 tbsp neutral oil. Sear the beef in 2 batches, turning once, until well browned, about 3–4 minutes per side (8 minutes total). Transfer to a bowl, leaving the drippings in the pot.

Step 3: Bloom aromatics and deglaze

Reduce heat to medium. Add ginger, garlic, star anise, and scallion whites; sauté until fragrant, 60–90 seconds. Sprinkle in brown sugar and stir 30 seconds to melt. Pour in soy sauce, optional dark soy, and rice vinegar, scraping up browned bits with a wooden spoon.

Step 4: Build the braise and simmer gently

Return beef and any juices to the pot. Add beef broth and 1 cup water. Bring to a boil over medium-high, then immediately reduce to low to maintain a gentle simmer at roughly 180–190°F. Cover partially (lid slightly ajar) and cook for 75 minutes, stirring once or twice. Skim any excess fat if desired.

Step 5: Add carrots and cook until tender

Stir in the carrots. Re-cover and continue to simmer gently for 30–35 minutes, until the beef is fork-tender and the carrots are just soft at the center. Remove and discard the star anise pods.

Step 6: Make the buttery rice

While the beef cooks, combine 1.5 cups rinsed jasmine rice, 2.25 cups water, and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to the lowest heat, cover, and cook for 12 minutes. Remove from heat but keep covered to steam for 10 minutes. Stir in 2 tbsp butter until glossy and fluffy.

Step 7: Reduce, finish, and serve

Uncover the pot and raise heat to medium. Simmer 5–7 minutes to slightly reduce and glaze the beef; you should have a glossy, spoon-coating sauce. Stir in 1 tsp toasted sesame oil and adjust seasoning with a splash more soy sauce or a pinch of salt if needed. Spoon buttery rice into bowls, top with beef and carrots, and ladle over sauce. Finish with scallion greens, the remaining 1 tsp sesame oil as a light drizzle, and sesame seeds if using.

Pro Tips

• Brown in batches so the beef sears, not steams—space between pieces is key.
• Keep the simmer gentle (small, lazy bubbles). A rapid boil can toughen the meat.
• Use low-sodium soy and broth so you can control seasoning at the end.
• Skim surface fat during simmering for a cleaner, shinier sauce.
• This tastes even better the next day—chill, remove solidified fat, and rewarm.

Variations

• Pressure cooker: Sear on Sauté. Add aromatics and liquids as written. Pressure cook on High for 35 minutes; natural release 10 minutes. Add carrots and simmer on Sauté 8–10 minutes to tender; reduce sauce to glaze.
• Slow cooker: Sear beef on the stovetop. Transfer to slow cooker with aromatics and liquids. Cook on Low 7–8 hours (or High 4–5 hours). Add carrots for the last 1.5–2 hours. Finish with sesame oil and reduce sauce in a saucepan if needed.
• Gluten-free: Use tamari instead of soy sauce; serve with brown rice if preferred.

Storage & Make-Ahead

Cool leftovers and refrigerate beef and sauce up to 4 days; rice up to 3–4 days. Freeze the beef and sauce (without scallion garnish) up to 3 months. Reheat gently on the stovetop with a splash of water until simmering. Rice reheats best with a tablespoon of water per cup in a covered skillet over low heat or in the microwave.

Nutrition (per serving)

Approx. 790 calories; 38 g protein; 80 g carbohydrates; 32 g fat; 1,250 mg sodium. Values are estimates and will vary with brands and portion sizes.