Asian bok-choy and beef casserole Recipe

 
Asian bok-choy and beef casserole Recipe
    Ingredients


    1 tablespoon olive oil
    1kg beef chuck steak, cut into 3cm pieces
    1 bunch spring onions, ends trimmed, green ends reserved
    2 garlic cloves, crushed
    4 cups (1 litre) Campbell's Real Stock Beef
    1/2 cup (125ml) shaoxing wine (or dry sherry)
    1/4 cup (60ml) dark soy sauce
    1/4 cup (60ml) light soy sauce
    4 whole star anise
    2 cinnamon quills
    4 strips orange rind
    1/4 cup (60g) white sugar
    150g punnet oyster mushrooms, ends trimmed, coarsely torn
    1 bunch baby bok choy, quartered lengthways
    5cm piece fresh ginger, peeled, cut into matchsticks
    1 teaspoon sesame oil
    Steamed SunRice Jasmine Fragrant Rice, to serve

Asian bok-choy and beef casserole Recipe

• Method

1. Step 1
   Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
2. Step 2
   Heat remaining oil in pan. Add the spring onions and garlic and cook, stirring, for 5 minutes or until onion softens. Add the beef, beef stock, shozing wine, combined soy sauces, star anise, cinnamon, orange rind and sugar and bring to a simmer. Remove from heat.
3. Step 3
   Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2-2 hours or until beef is tender and sauce thickens slightly.
4. Step 4
   Add the mushrooms and cook for a further 10 minutes or until mushrooms are tender. Add the bok choy and ginger and remove from heat.
5. Step 5
   Meanwhile, use a small sharp knife to diagonally thinly sliced the reserved green onion tops.
6. Step 6
   Spoon the beef casserole among serving bowls. Top with green onion and drizzle with sesame oil. Serve with steamed jasmine rice, if desired.

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11/04/2015 09:42:00 PM