This Asian-style beef casserole is gloriously scented with fresh ginger, lemongrass and star anise.
Ingredients
- 2 tablespoons plain flour
- 1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm pieces
- 2 tablespoons olive oil
- 1 brown onion, halved, thinly sliced
- 3 carrots, peeled, cut into 2cm-thick slices
- 4 whole star anise
- 4cm-piece fresh ginger, peeled, thinly sliced
- 2 stems lemon grass, pale section only, halved
- 500ml (2 cups) Massel beef stock
- 125ml (1/2 cup) brandy
- 90g (1/3 cup) tomato paste
- 300g green beans, topped
- Fresh coriander leaves, to serve
- Steamed white rice, to serve
Method
- Step 1Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper. Add the beef and toss to coat. Shake off any excess.
- Step 2Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining oil and beef, reheating the dish between batches.
- Step 3Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemon grass, and stir to combine.
- Step 4Add the beef, stock, brandy and tomato paste to the dish. Cover and bake for 1 1/2 hours or until the beef is tender.
- Step 5Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.
- Step 6Add the beans to the beef mixture and stir to combine.
- Step 7Top the beef mixture with coriander. Serve with steamed rice.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2074 kj
Energy
21g
Fat Total
6g
Saturated Fat
4g
Fibre
54g
Protein
155mg
Cholesterol
533.51mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Freezing tip: Cool at the end of step 6. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw in the fridge overnight. Preheat oven to 180C. Reheat. Continue from step 7.
- Author: Michelle Southan
- Image credit: Alan Benson
- Publication: Australian Good Taste
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