Reinvent family roast dinners with this Asian-style beef pot wonder.
Ingredients
- 1 1/2 tablespoons Alfa One Rice Bran Oil
- 1kg piece beef silverside roast
- 1 large brown onion, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 1 teaspoon ground ginger
- 2 star anise
- 2 cinnamon sticks
- 4 long strips orange rind
- 1/3 cup Chinese rice wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1 1/2 cups Massel beef stock
- 2 bunches baby pak choy, trimmed
- Steamed jasmine rice, to serve
Method
- Step 1Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef for 3 to 4 minutes each side or until browned. Transfer to a plate.
- Step 2Heat remaining oil in dish. Add onion. Cook, stirring for 5 minutes or until softened. Add garlic, ginger, star anise, cinnamon and orange rind. Cook, stirring for 1 minute or until fragrant. Add wine. Simmer, for 2 minutes or until reduced by half. Add soy sauce, sugar, orange juice and beef stock. Cover, bring to the boil.
- Step 3Return beef to dish. Season with pepper. Reduce heat to low. Simmer, covered, for 3 hours, or until beef is tender.
- Step 4Place a large bamboo steamer on a wok of simmering water. Place pak choy in steamer. Cook, covered, for 2 to 3 minutes until bright green and tender. Using forks, shred beef into large pieces. Serve beef with rice and greens. Drizzle with stock mixture.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1549 kj
Energy
12g
Fat Total
4g
Saturated Fat
3g
Fibre
42g
Protein
77mg
Cholesterol
1343.87mg
Sodium
11g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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