With lots of vegies and spices galore, this beef dish sure packs a flavour punch. Simply cook it ahead then reheat it when you need dinner in a hurry.
Ingredients
- 1 tablespoon vegetable oil
- 1kg gravy beef, cut into 3cm pieces
- 2 tablespoons tomato paste
- 2 garlic cloves, crushed
- 3cm-piece fresh ginger, peeled, thinly sliced
- 2 stems lemon grass, pale section only, finely chopped
- 2 teaspoons Chinese five spice
- 3 whole star anise
- 1 cinnamon stick
- 1L (4 cups) Massel beef stock (see note)
- 1 tablespoon fish sauce (see note)
- 2 teaspoons brown sugar
- 6 French shallots, peeled
- 2 carrots, peeled, cut into 2cm-thick slices
- Fresh Thai basil leaves, to serve
- Steamed green round beans, to serve
- Steamed white rice, to serve
Method
- Step 1Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the beef and cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a bowl. Repeat with remaining oil and beef, reheating the pan between batches.
- Step 2Reduce heat to medium. Add tomato paste and garlic. Cook, stirring, for 1 minute. Return beef to pan. Add ginger, lemon grass, five spice, star anise and cinnamon. Stir to combine. Stir in the stock, fish sauce and sugar. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour 30 minutes.
- Step 3Add French shallots and carrot. Uncover and simmer for 30 minutes or until shallots and carrot are tender. (To freeze, see note.)
- Step 4Top with basil. Serve with beans and rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1158 kj
Energy
10g
Fat Total
3g
Saturated Fat
2g
Fibre
40g
Protein
112mg
Cholesterol
1121.03mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
Notes
For this recipe to be gluten free, use gluten-free stock and gluten-free fish sauce.
Freeze: At the end of step 3, cool for 30 minutes then transfer to a 2L (8-cup) capacity freezer-proof airtight container. Place in the fridge for 2 hours. Label, date and freeze for up to 3 months.
Thaw: Place in the fridge for 24 hours or until thawed completely.
Reheat: Place in a large heavy-based saucepan over medium heat and cook for 10-15 minutes or until heated though. Continue from step 4.
- Author: Miranda Farr
- Image credit: Rob Palmer
- Publication: Australian Good Taste