Sticky Ginger Beef
Excellent Source of Iron and Zinc
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.
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600g Quality Mark cross-cut blade
cut into 5cm pieces
1 red onion
1 red chilli
deseeded and chopped
5cm piece fresh ginger
1 cup beef stock
1/4 cup beer
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp Chinese five spice
wholemeal roti bread
mung bean sprouts
roasted unsalted peanuts
To Make Beef
Slow Cooker 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.
Nutrition Information per Serving (313g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1456 kJ (348 kcal)
* Percentage of recommended daily intake (Aust/NZ)