CHINESE BRAISED BEEF WITH GINGER

PREP TIME: 35 MINS COOK TIME: 3 HOURS SERVES 6 (AS A MAIN)

1 Tbsp sunflower oil

1.25kg chuck steak, trimmed

of fat, cut into chunks

2 brown onions, roughly chopped 50g piece of ginger, roughly chopped, plus extra 3cm piece, peeled, cut into matchsticks 3 cloves garlic

Small bunch coriander, washed

and dried

2 tsp Chinese five spice

6 whole star anise

1 tsp black peppercorns

100g dark brown sugar

100ml salt-reduced soy sauce

or gluten-free soy sauce

2 Tbsp salt-reduced tomato sauce 220g (1 cup) SunRice Doongara

Low GI Brown Rice, cooked as per packet directions, to serve

2 large carrots, sliced, steamed,

to serve

2 bunches broccolini, steamed,

to serve

1 Heat 1 tsp of the oil in a large stoveproof and ovenproof casserole dish over medium-high heat. Add one third of the beef and cook for 2-3 minutes, turning occasionally, until browned. Transfer to a bowl. Repeat in another 2 batches with another teaspoon of oil and beef.

2 Meanwhile, put the onion,

50g ginger, garlic and coriander stalks and stems in a small food processor. Cover and process until they form a paste.

3 Preheat oven to 140°C (fanforced). Add paste to casserole dish with a good splash of water and gently fry, scraping up beef bits, until paste is fragrant and softened (add more water if paste sticks). Stir in five spice, star anise and peppercorns. Cook, stirring, for 1 minute. Add the sugar, soy sauce and tomato sauce. Return beef and any juices to dish, then stir in enough water to just about cover. Bring to a gentle simmer.

4 Cover the pan and cook in the oven for 21/2 hours, or until the beef is very tender. Use a slotted spoon to transfer the beef to a separate bowl. Place the pan over medium-high heat and simmer until the sauce reduces and thickens by about half.

5 Meanwhile, heat remaining oil in a small non-stick frying pan over medium heat. Add the extra ginger sticks and cook for 2 minutes, or until golden and crispy.

6 Return the beef to the reduced sauce. Serve the beef with rice, carrots and broccolini. Scatter the beef with the crispy ginger.