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Orange Sesame Ginger Braised Beef Recipe

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3.9 from 35 reviews

This Orange Sesame Ginger Braised Beef features tender chunks of chuck roast slow-cooked to perfection in a vibrant sauce of fresh orange juice, soy, ginger, garlic, and toasted sesame oil. Rich, savory, and slightly sweet, the beef is perfectly seared for a deep crust before slow braising, resulting in melt-in-your-mouth texture and layers of flavor. Served over aromatic white rice and garnished with green onions and sesame seeds, it’s a comforting and impressive meal ideal for cozy dinners.

  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings

Ingredients

Beef and Seasoning

  • 3–4 pound beef chuck roast
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Searing

  • 2 tablespoons olive oil

Braising Aromatics and Sauce

  • 1 large yellow onion, sliced into large wedges
  • 10 cloves garlic, smashed
  • 2 tablespoons freshly grated ginger
  • 1 cup orange juice
  • 1 tablespoon orange zest
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 14.5 ounce can beef broth

Garnish and Serving

  • Sliced green onion, for garnish
  • Sesame seeds, for garnish
  • White rice, for serving
  • Roasted vegetables, for serving

Instructions

  1. Heat It Up: Preheat your oven to 325°F (165°C) to prepare for the braising process.
  2. Prep the Chuck: Cut the beef chuck roast into large 2-3 inch pieces. Pat them dry thoroughly and season generously with kosher salt and freshly cracked black pepper on all sides to enhance flavor.
  3. Quick Sear: Heat 2 tablespoons of olive oil in a 5-quart braising pan over medium-high heat. Working in batches, sear the beef pieces until each side develops a deep golden-brown crust. Add more oil if needed. Remove the seared beef and set aside once all pieces have a rich crust.
  4. Sauté the Aromatics: In the same pan, add the sliced onion along with a pinch of salt and pepper. Cook for about 2 minutes, stirring occasionally. If the pan seems dry, add a bit more oil. Next, add smashed garlic cloves and grated ginger with a couple pinches of salt and pepper, cooking and stirring frequently for 1 more minute to release their flavors.
  5. Deglaze the Pan: Pour a splash of beef broth into the pan, scraping up all the browned bits stuck to the bottom—these bits are packed with flavor and will enrich your sauce.
  6. Finish the Braising Liquid: Stir in orange juice, orange zest, soy sauce, brown sugar, rice vinegar, toasted sesame oil, and the remaining beef broth. Add a couple more pinches of salt and pepper to taste, combining all ingredients thoroughly.
  7. Nestle + Braise: Return the seared chuck roast pieces to the pan, nestling them into the braising liquid. Cover the pan and transfer it to the preheated oven. Braise for 3 to 3.5 hours, until the beef is incredibly tender and shreds easily with a fork.
  8. Garnish + Serve: Shred the beef directly in the pan or transfer to a serving dish. Serve over fluffy white rice, drizzle with the rich braising sauce, and garnish with sliced green onions and toasted sesame seeds. Accompany with roasted vegetables for a complete meal.
  9. Leave a Review: If you enjoyed this recipe, please leave a 5-star rating and share your thoughts to help others savor this delicious dish.

Notes

  • Cut the beef into large chunks before searing to maximize surface area for browning, enriching the sauce’s flavor.
  • Leave about an inch of space between pieces during searing to ensure proper browning, preventing the beef from steaming.
  • Don’t rush the searing process. A deep golden crust is key and will lift off the pan easily when ready—if sticking, it needs more time or oil.
  • Leftovers make fantastic rice bowls with roasted veggies and a jammy egg for added richness.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: American with Asian Influences

Find it online: https://flavorhug.com/orange-sesame-ginger-braised-beef-recipe/