Sticky Ginger Beef

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Sticky Ginger Beef

Serves: 4 Time: 03:00 Skill:
Recipe from NZ Beef and Lamb
  • 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
To serve
  • 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.
To serve
Serve beef with the flat bread, vegetables, herbs and a drizzle of hoisin sauce and sesame oil. Scatter over peanuts.
TIPS
  1. The beef can be made the day before and reheated – the flavour will only improve.
  2. Dishes using beef provide an excellent source of the type of iron and zinc your body absorbs easily.
  3. 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.
  4. 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.
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