I cooked this last night for Alberto and I. It’s a lovely, rich, tasty dish with lots of great flavours. It takes over 2 hours though so it’s not something you can do every day after work. I finished early yesterday though so it seemed like too good an opportunity to waste. The recipe I got this from is supposed to serve 6 – for this version I scaled down the amount of meat but kept everything else – the spices, flavourings and so forth – the same.
3-4 tablespoons of olive oil
6 garlic cloves, thinly sliced
A thumb sized piece of ginger, peeled and finely chopped
1 bunch of spring onions, sliced
1 red chilli, deseeded and thinly sliced
550g of brasing steak, diced
2 tablespoons of plain flour
1 teaspoon of Chinese five-spice
2 star anise
2 teaspoons of muscovado sugar
3 tablespoons of Chinese cooking wine
3 tablespoons of dark soy sauce
500ml of beef stock (I used a Knorr rich beef stock pot)
Pre-heat the oven to 150.
Heat the olive oil in a frying pan and fry the onion, garlic, chillies and ginger for a couple of minutes until fragrant.
Remove from the frying pan and set aside.
Toss the beef in the flour, add some more oil to the pan and brown the beef.
When the beef is browned add the five-spice and star anise to the pan and then return the ginger, chillies, onion and garlic to the pan and fry for one minute, stirring well to combine.
Add the sugar and stir. Keep the heat high and then splash in the cooking wine.
Stir well to scrape up all the meaty bits from the bottom of the pan.
Pour in the stock and soy, and bring to the boil for a minute.
Transfer the contents of the frying pan to a casserole dish, cover tightly and cook in the oven for two hours. Stir halfway through the cooking time.
The long cooking time and relatively low heat means that the meat becomes very tender during cooking and the flavours really come through.
I served this with steamed Bok Choi and plain boiled rice. It really is a delicious dish.