CantoneseMedium 85 min serves 4

Chu Hou Sauce Beef (柱候酱牛腩)

Name: Chu Hou Sauce Beef (柱候酱牛腩)
Total time: 85 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: beef brisket, 4cm chunks; Chu Hou sauce (or hoisin as substitute); ginger, sliced; garlic cloves, smashed; star anise; light soy sauce; rock sugar; cooking oil; hot water; scallions, for garnish

柱候酱牛腩 · zhù hòu jiàng niú ruǎn

家庭快手版 · Home version: Cantonese Chu Hou sauce is a fermented soybean paste with garlic and five-spice. It's the soul of this dish.

Chu Hou sauce originates from Foshan, Guangdong and is a staple of Cantonese home cooking. This beef brisket in Chu Hou sauce has a deep umami-savory flavor that's uniquely Cantonese.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Quick & Easy

Ingredients

beef brisket, 4cm chunks牛腩块🛒 local600 g
Chu Hou sauce (or hoisin as substitute)柱候酱🏮 asian2 tbsp
ginger, sliced姜片🛒 local3 slices
garlic cloves, smashed蒜瓣🛒 local4 cloves
star anise八角🏮 asian1 piece
light soy sauce生抽🏮 asian1 tbsp
rock sugar冰糖🛒 local1 tsp
cooking oil食用油🛒 local2 tbsp
hot water热水🛒 local1 L
scallions, for garnish葱花🛒 local2 stalks

Chu Hou sauce (or hoisin as substitute): Hoisin sauce is the closest substitute if you can't find Chu Hou.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Make it vegetarian

Instructions

1Blanch brisket in cold water, skim foam, drain and rinse.
焯水
🔍 Look for
Visual: 灰色浮沫Gray foam
You know it's right when: 水变清Water runs clear
2Heat oil, fry ginger, garlic, and star anise until fragrant (30s).
爆香
🔍 Look for Medium heat
Visual: 蒜边微黄Garlic golden at edges
You know it's right when: 香气四溢Aromatic
3Add brisket, stir-fry 3 min until colored. Add Chu Hou sauce, soy sauce, rock sugar.
炒香调味
🔍 Look for
Visual: 牛肉裹上深色酱汁Beef coated in dark sauce
You know it's right when: 视觉信号已稳定状态已稳定
4Add hot water. Bring to boil, reduce to low. Cover and simmer 60 min.
炖煮
🔍 Look for Low heat 60 minutes
Visual: 汤汁深色有光泽Broth is dark and glossy
You know it's right when: 视觉信号已稳定状态已稳定
5Check tenderness — beef should be fork-tender. If sauce is thin, simmer uncovered 10 min to reduce.
收汁
🔍 Look for
Visual: 酱汁变浓稠挂在肉上Sauce thickens and coats meat
You know it's right when: 叉子轻松插入Fork slides in easily
6Garnish with scallions. Serve with rice or noodles.
出锅

Tips

· Chu Hou sauce is hard to find outside China — hoisin is the best substitute but less complex.
· Don't rush the simmer — low and slow is the only way to tenderize brisket.
· This dish pairs excellently with plain steamed rice.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine