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Asian-style broth with beef

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Loaded with juicy, slow-cooked beef, bok choy and ginger, this tasty broth is sure to wow the family. 

  • Serves4
  • Cook time1 hour 35 minutes
  • Prep time15 minutes
Beef and bok choy in a bowl of broth


  • 4 cups (1L) beef stock
  • ½ cup (125ml) Chinese cooking wine
  • 2 tbsp soy sauce
  • 4cm-piece ginger, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 whole star anise
  • 750g Coles Australian Gravy Beef
  • 1 tbsp fish sauce
  • 1 bunch baby bok choy, quartered lengthways
  • 1 cup (55g) trimmed bean sprouts
  • Sliced red chilli, to serve
  • Coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the stock, 2 cups (500ml) water, cooking wine, soy sauce, ginger, garlic and star anise in a large stock pot or saucepan. Bring to the boil. Add the beef. Reduce heat to low. Bring to a simmer. Cook, covered, for 1 1/2 hours or until the beef is tender.

  2. Step 2

    Transfer the beef to a plate. Use two forks to shred the meat. Return the beef to the stock pot or saucepan with the fish sauce and bok choy. Cook for 2 mins or until bok choy is tender.
  3. Step 3

    Spoon the beef mixture into serving bowls. Top with bean sprouts, chilli and coriander to serve.