Bursting with flavour and spices, this warming red beef and egg noodles is a feast for the senses.
Ingredients
- 2 tablespoons plain flour
- 1kg beef chuck steak, excess fat trimmed, cut into 4cm pieces
- 1 1/2 tablespoons peanut oil
- 250ml (1 cup) Massel chicken style liquid stock
- 125ml (1/2 cup) dry sherry
- 60ml (1/4 cup) soy sauce
- 6 cardamom pods, crushed
- 4cm-piece fresh ginger, thickly sliced
- 3 whole star anise
- 2 x 8cm-long strips orange rind
- 1 large cinnamon stick
- 1/2 teaspoon fennel seeds, crushed
- Cooked egg noodles, to serve
- Fresh coriander sprigs, to serve
Method
- Step 1Place the flour in a large bowl. Add the beef and toss to coat.
- Step 2Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Cook one-third of the beef, turning occasionally, for 3-4 minutes or until browned. Transfer to a slow cooker. Repeat, in 2 more batches, with the remaining oil and beef.
- Step 3Add stock, sherry, soy sauce, cardamom, ginger, star anise, orange rind, cinnamon and fennel seeds to slow cooker. Cover and cook on high for 4 hours 30 minutes or until beef is tender. Divide beef mixture and noodles among serving bowls. Top with coriander.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1930 kj
Energy
21g
Fat Total
7g
Saturated Fat
1g
Fibre
52g
Protein
155mg
Cholesterol
1418.45mg
Sodium
2g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
If you’re out all day, set the slow cooker to low, or cook it on high if you want it ready faster.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
0