Beef in orange master stock
2
Points®
Total time: 8 hr 20 min • Prep: 15 min • Cook: 8 hr 5 min • Serves: 8 • Difficulty: Easy
Why not try slow-cooking beef in classic Asian flavour. The star anise, cinnamon, ginger and soy infuse the beef to create a tasty winter dish. Serve with stir-fried veggies and top with fresh coriander.
Ingredients
Beef topside, raw
1000 g
Brown onion
2 medium, cut into wedges
Fresh ginger
2 tbs, (5cm piece), thinly sliced
Garlic
2 clove(s), thinly sliced
Cinnamon quill
2 whole
Star anise
2 individual
Salt-reduced liquid beef stock
4 cup(s), (1L)
Soy sauce
½ cup(s), dark
Brown sugar
2 tbs
Sherry, dry
2 tbs
Freshly squeezed orange juice
¼ cup(s), (60ml)
Orange rind
2 tbs
Sesame oil
1 tsp
Baby corn
125 g, halved lengthways
Red capsicum
2 medium, thinly sliced
Bok choy
2 bunch(es), baby, quartered
Fresh coriander
½ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Season beef with salt and pepper. Cook beef, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Add onion, ginger, garlic, cinnamon, star anise, stock, soy sauce, sugar, sherry, juice and rind to slow cooker. Cook, covered, turning beef occasionally, on low for 8 hours (or high for 4 hours). Discard star anise and cinnamon.
3
Towards end of cooking, heat a wok over high heat. Add sesame oil and heat for 5 seconds. Stir-fry corn and capsicum for 3 minutes or until lightly browned and tender. Add bok choy and stir-fry for 2 minutes or until bok choy has just wilted.
4
Thickly slice beef and drizzle with a little poaching liquid. Sprinkle with coriander and serve with stir-fry.
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