Asian Beef with Ginger

The aromatic Asian spices in this delicious recipe work perfectly with beef shin, brisket or braising steak to create a memorable main course. Serve with crisp, stir-fried vegetables and steamed rice.

In addition to a Halogen oven, you will need…

  • Frying pan
  • Casserole dish

Ingredients (serves 6)…

  • 0.6kg (20 oz.) of lean braising steak
  • 0.2kg (7 oz.) of sugar snap peas
  • 750ml (1.3 pints) of beef stock
  • 4 spring onions
  • 3 tablespoons of wok oil
  • 2 garlic cloves
  • 2 red peppers
  • 2 celery sticks
  • 2 tablespoons of water
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of cornflour
  • 1 small hand of ginger
  • ½ teaspoon of dried, red chilli

Cut braising steak into small pieces
Chop celery and red peppers into small chunks and halve the sugar snap peas lengthways
Grate ginger and crush garlic cloves

Heat the two tablespoons of oil in a large frying pan, add steak and fry until lightly browned then transfer to the casserole dish.

Add another tablespoon of oil to the pan, fry the celery and peppers until they begin to soften and then transfer to the casserole dish.

Add beef stock, crushed garlic, soy sauce, ginger and chillis to casserole dish, gently stir and cover with foil.

Place casserole dish on low rack in halogen oven and set temperature to 200°C and cook for 50 minutes, or until beef is tender.

Blend cornflour and water, stir into beef, add sugar snap peas and spring onion, cover and cook for a further 10 minutes before serving with Thai rice.

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