Five-spice braised beef

This recipe is from Justine Pattison on BBC Food. I love this with bok choi, but you have to pick the right time of year for that to be available in Denmark (I don't know which time of year that is unfortunately).

Ingredients

  • 2 tbsp rapeseed oil
  • 2 large red onions, thinly sliced
  • 50g fresh ginger, peeled and grated
  • 4 garlic cloves, crushed
  • 1 tsp dried chilli flakes
  • 500g braising steak, trimmed, cut into 5cm cubes
  • 2 tsp Chinese five-spice powder
  • 350ml hot beef stock
  • 4 tbsp dark soy sauce
  • 4 tsp cornflour
  • 2 tbsp clear honey
  • pepper

Method

  1. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 2-3 minutes, making sure the garlic doesn't burn.
  1. Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over.
  1. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is tender.
  1. When the beef is cooked, whisk the cornflour with 1 tablespoon of the hot stock liquid from the slow-cooker, to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly.
  1. Serve the beef with rice or noodles and green vegetables.

References

Pattison, Justine (n.d.). Slow cooker Chinese-style beef. BBC Food. https://www.bbc.co.uk/food/recipes/five-spice_braised_beef_86835

Tags

  • Recipe
  • Dinner
  • Slow-cooker
  • Easy