Korean beef pot roast
Beef Braising Steak, Lean, raw
Calorie controlled cooking spray
200 g, sliced
3 clove(s), crushed
2 teaspoon(s), finely grated
Chilli, green or red
1 teaspoon(s), deseeded red chillim, chopped, plus extra, to serve
Rice Wine Vinegar
1 tablespoon(s), level, clear
Beef stock cube(s)
1 cube(s), reduced salt, to make 500ml stock
300 g, coarsely shredded
2 medium, thinly sliced on the diagonal, to serve
White rice, microwaveable
2 pouch(es), basmati, to serve
- Preheat the oven to 140°C, fan 120°C, gas mark 1. Set a large, heavy-based, nonstick ovenproof pan over a medium-high heat. Mist the beef with cooking spray and cook for 1-2 minutes each side until browned; you may need to do this in batches. Transfer the beef to a plate and set aside. Reduce the heat to medium.
- Add the oil to the pan and cook the shallots, stirring, for 3 minutes or until soft. Stir in the garlic, ginger and chilli and cook for 1 minute. Add the soy sauce, vinegar, honey and stock, then return the beef to the pan and cover. Transfer to the oven and bake for 4 hours, turning halfway. Add the cabbage and beans to the pan for the final 30 minutes of cooking time.
- Transfer the beef and veg to a plate and cover loosely with kitchen foil to keep warm. Set the pan over a high heat and bring the cooking juices to a boil. Cook for 5 minutes, or until reduced by half. Shred the beef and serve with the veg, cooked rice and with the reduced liquid drizzled over the top. Scatter over the spring onions and extra chilli to serve.