Sticky ginger beef
Excellent source of iron and zinc
Serves
4
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Sticky pull-apart beef loaded onto your favourite flat breads doesn’t get much better than this. Serve with crunchy sliced vegetables, a drizzle of hoisin sauce and a scatter of toasted peanuts.
Sticky pull-apart beef loaded onto your favourite flat breads doesn’t get much better than this. Serve with crunchy sliced vegetables, a drizzle of hoisin sauce and a scatter of toasted peanuts.
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ShareIngredients
600g Quality Mark cross-cut bladei
cut into 5cm pieces1 red onion
chopped1 red chilli
deseeded and chopped5cm piece fresh ginger
sliced1 cup beef stock
1/4 cup beeri
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp Chinese five spice
wholemeal roti bread
cucumber
radish
mung bean sprouts
fresh coriander
mint leaves
hoisin sauce
sesame oil
roasted unsalted peanuts
Method
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.
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.
