- 600g Greenlea Beef cross-cut blade steak, cut into 5cm pieces
- 1 small red onion, chopped
- 1 red chilli, deseeded and roughly chopped
- 5cm piece fresh ginger, peeled and sliced
- 1 cup beef stock
- 1/4 cup beer (or use extra stock)
- 2 tablespoons light soy sauce
- 2 tablespoons soft brown sugar
- 1/2 teaspoon Chinese five spice powder
- flat bread – roti or naan
- sliced cucumber
- sliced red radish
- mung bean sprouts
- mint and coriander leaves
- hoisin sauce
- sesame oil
- toasted and chopped peanuts
Serve with crunchy sliced vegetables, a drizzle of hoisin sauce and a scatter of toasted peanuts.
Preheat the oven to 160°C.
Place the onion, chilli and ginger in a food processor and process until finely chopped. Add the stock, beer, soy sauce, brown sugar and Chinese five spice powder and process to combine.
Place the beef in a casserole dish and pour over the onion mixture. Cover with a piece of baking paper cut to fit and the lid.
Place beef in the oven and cook for 2 hours 30 mins, until very tender. To thicken the sauce a little, place sauce in a heavy-based saucepan and cook over low heat until syrupy and the flavour intensifies.
Serve beef with the flat bread, vegetables, herbs and a drizzle of hoisin sauce and sesame oil. Scatter over peanuts.
- The beef can be made the day before and reheated – the flavour will only improve.
- Dishes using beef provide an excellent source of the type of iron and zinc your body absorbs easily.
- Slow cooker - cook on high for 4-5 hours or on low for 8-9 hours. To thicken the sauce if necessary, remove meat and pour the sauce into a heavy-based saucepan and cook over low heat until syrupy and the flavour intensifies.
- Don’t be put off by the cook time. This dish is all about the quick preparation and then let the oven take care of the rest.