Oven-baked spicy Korean-style beef and leek stew
SERVES 2
Kick beef stew into high gear with our healthy Korean-style twist.
YOU WILL NEED
1tbsp vegetable oil
200g beef chuck or braising steak 1tbsp and 1tsp plain flour
3 garlic cloves, crushed with a knife, skins discarded
15g fresh root ginger, cut in half (no need to peel)
1 leek, cut in half lengthways, washed then chopped in half again
80g chestnut mushrooms
15ml soy sauce
15ml toasted sesame oil
15ml rice vinegar
5.5g beef stock cube 30g gochujang paste
1 carrot, chopped into chunky rounds 100g brown rice, rinsed
1 spring onion, roughly sliced
HOW TO DO IT
1
Preheat the oven to 190C/gas 5. Boil a full kettle. Heat a large, wide-based oven-proof casserole dish with a matching lid with 1tbsp vegetable oil over a high heat.
2
Season the beef with a pinch of salt. Add the 1tbsp flour and give everything a good mix up until coated.
3
Add the beef to the casserole dish and cook for 1-2 mins or until very lightly browned all over.
4
Add the garlic, ginger and leek with the 1tsp flour and stir everything together.
5
Crumble in the chestnut mushrooms and add the soy sauce, sesame oil, rice vinegar, beef stock cube and 700ml boiled water. Bring to the boil over a high heat and stir in the gochujang paste. Put the dish in the oven, covered, for an initial 50 mins.
6
Add the carrots and rice to the dish. Mix everything together and return the dish to the oven for a final 40 mins or until the rice is cooked.
7
To serve, remove the ginger halves from the stew and discard. Garnish with the sliced spring onion.