Aromatic Asian Beef
Recipe Ingredients:
- 1½ kgs Chuck steaks
- 2 Tbsp kisan sunflower cookilng oil
- 1Red onion, diced
- 3 cloves Garlic, diced
- 3 Tbsp Ginger, Finely chopped
- 1 tsp Chinese five spice
- 3 whole Star anise
- 8Baby carrots, use up to 12 depending on preference
- 3 stalks Celery, cut into 3cm pieces
- 3 Tbsp Fish sauce
- 400 g Canned tomatoes, diced in juice
- ½ cup Beef stock
- 4 cups Kale leaves, thinly sliced
- 1 Tbsp Lemon juice
- 1 handful Chopped coriander, to garnish
Recipe Method:
- Preheat the oven to 160C.
- Cut the steak into 3cm cubes. Season with salt and pepper.
- Heat the coconut oil in a large heavy casserole suitable for the hob and oven. Working in batches, brown the steak on medium-high heat. Place aside.
- Add the onion, garlic and ginger to the casserole and cook, stirring, until golden. Add the five-spice powder, star anise, carrots, celery and fish sauce. Cook, stirring, for 1 minute. Add the tomatoes, stock and steak to the casserole and bring to a simmer.
- Cover and place in the oven. Cook for 2 hours, until very tender.
- Discard the star anise. Stir in the kale and lemon juice and cook for a few minutes until the kale wilts.
- Serve in bowls. Garnish with coriander and serve with rice.