Sweet Chinese Beef Braise

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs onion
• 1pcs ginger
• 2clov garlic
• 300g beef chuck
• 10g Chinese barbecue seasoning
• 20ml rice wine vinegar
• 2pcs bunches pak choy
• 1bunch coriander
• 1pcs long red chilli
• 150g jasmine rice
• 15ml plain flour
• 10ml neutral-flavoured oil
• 23ml brown sugar
• 15ml soy sauce

Method

1. Step 1 — Prep ingredients
   This recipe can be cooked in either a slow cooker or oven. Turn the electric slow cooker to low or preheat the oven to 150C, fan-forced. Halve the carrot lengthwise, then slice on an angle. Coarsely chop the onion. Peel and finely grate the ginger. Crush or finely chop the garlic. Cut the beef into 4cm chunks.
2. Step 2 — Brown beef
   Put 1 tbs flour in a large bowl and season with salt and pepper. Dust the beef in the seasoned flour, then shake off excess and reserve the remaining flour. Heat 2 tsp oil in a large frypan over high heat (or use a large ovenproof saucepan for the oven method). Cook the beef for 2 mins each side or until well browned. Transfer the beef to the slow cooker.
3. Step 3 — Slow cook beef
   Add the carrot, onion, ginger, garlic, Chinese barbecue seasoning, rice wine vinegar, 1½ tbs brown sugar, 1 tbs soy sauce, reserved flour and 180ml (¾ cup) water to the beef and stir to combine. Cover the slow cooker and cook on low for 7-7½ hours until beef is tender. (If using the oven method, cover the pan and bake for 2½-3 hours until beef is tender.)
4. Step 4 — Cook rice
   30 mins before serving, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
5. Step 5 — Cook pak choy
   Meanwhile, trim the pak choy and separate the leaves. Pick the coriander leaves and finely chop the stems. Finely chop the chilli, removing seeds if less heat is desired. Add the pak choy, coriander stems and half the chilli, if desired, to the beef mixture. Cover and cook for a further 10 mins or until the pak choy is wilted.
6. Step 6 — Get ready to serve
   Taste the beef braise and season with salt and pepper. Fluff the rice with a fork. Divide the rice and beef braise among bowls. Scatter over the remaining chilli, if desired, and remaining coriander to serve.

Allergens

Gluten, Wheat, Soy, Sulphites