Sticky ginger beef
Excellent source of iron and zinc
4
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Beef
600g Quality Mark cross-cut blade
i
cut into 5cm pieces
1 red onion
chopped
1 red chilli
deseeded and chopped
5cm piece fresh ginger
sliced
1 cup beef stock
1/4 cup beer
i
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp Chinese five spice
To serve
wholemeal roti bread
cucumber
radish
mung bean sprouts
fresh coriander
mint leaves
hoisin sauce
sesame oil
roasted unsalted peanuts
Method
To Make Beef
To Serve
Slow Cooker Method
1
Preheat the oven to 160°C.
2
Place the onion, chilli and ginger in a food processor and process until finely chopped.
3
Add the stock, beer, soy sauce, brown sugar and Chinese five spice powder and process to combine.
4
Place the beef in a casserole dish and pour over the onion mixture.
5
Cover with a piece of baking paper cut to fit and the lid.
6
Place beef in the oven and cook for 2 hours 30 mins, until very tender.
Start Timer
7
To thicken the sauce a little, place sauce in a heavy-based saucepan and cook over low heat until syrupy and the flavour intensifies.
Nutrition Information per Serving (313g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1456kJ (348 kcal)
Protein
34.9g
Total Fat
14.3g
Saturated Fat
3.7g
Carbs
17g
Dietary Fibre
g
Sodium
622mg
Iron
3.9mg
Zinc
7.6mg
Vitamin B12
3.4µg
